3 Keto Chicken Recipes Indian

Keto Chicken Recipes Indian is enclosed in a velvety tomato centered sauce instilled with fragrant flavors. Easy to prepare, this is a one pot meal, ideal for weeknights. This makes a fantastic supper choice offered with your preferred Keto Indian influenced sides.

Keto Chicken Recipes Indian
3 Keto Chicken Recipes Indian

Chicken is a simple enhancement for your Keto diet plan. It is quickly offered, is flexible therefore simple to prepare, and doesn’t shed an opening in your pocket. It has plenty of healthy proteins, it’s practically ZERO carbs and provides myriad of delectable recipes that could be customized for your Keto diet plan strategy.

1. Keto Chicken Curry Recipe

Keto Chicken Curry Recipe

Keto chicken curry makes a great low-carb mid-week feast. If you like your curry hotter, you can always add more chili.

Ingredients

  • 2 tablespoons Tomato Paste
  • 2 teaspoons Turmeric ground
  • 3 cloves Garlic
  • 2 pounds Chicken Thighs
  • 1 small Onion roughly chopped
  • 1 large Green Chili roughly chopped
  • 1 teaspoon Coriander ground
  • 1 inch Ginger roughly chopped
  • 1 teaspoon Salt
  • 3 tablespoons Ghee
  • 1/2 cup Cilantro leaves and stems
  • 1 1/2 teaspoons Cumin ground
  • 1 cup Heavy Cream

Instructions

  1. In your food cpu, include the onion, green chili, ginger, garlic and fresh coriander.
  2. Mix until all ingredients are carefully sliced. If your food cpu is having a hard time, include a tbsp of sprinkle to assist the ingredients move.
  3. Scuff the mix from the food cpu and right into a large saucepan over reduced heat, include the ghee and carefully saute for 10 mins.
  4. Include the turmeric, cumin and ground coriander and proceed to carefully saute for another 5 mins.
  5. Include the tomato paste and mix well to integrate with the various other ingredients, proceed to cook for another 2 mins before including the diced chicken.
  6. Increase the heat to medium and cook the chicken in the flavors for 10 mins.
  7. Include the lotion and salt, and decrease the heat until the curry is simmering. Simmer for 20-25 mins until the chicken is prepared through and the sauce has enlarged.
  8. Offer the Chicken Curry instantly with a side of Cauliflower Rice.

2. Keto Butter Chicken, Garlic Naan & Coconut Rice

Keto Butter Chicken

This Keto Butter Chicken, Garlic Naan and Coconut Rice is the tastiest keto butter chicken dish out there. Enjoy the supreme Indian keto-friendly indulge with this Keto Butter Chicken dish.

Ingredients

Marinade

  • 600 grams chicken thigh diced
  • 1 teaspoon garam masala
  • 1 teaspoon garlic paste or minced
  • 1/2 teaspoon chilli flakes optional
  • 1 drop red food colouring
  • 1 drop yellow food colouring
  • 1 teaspoon ginger paste or minced
  • 1/2 tablespoon salt
  • 1/2 cup yoghurt full fat
  • 1 tablesoon olive oil

Spice Mix

  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon garam masala
  • 5 cardamom pods
  • 2 whole cloves
  • 1/2 teaspoon chilli powder optional
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fennel seeds

Butter Chicken Sauce

  • 2 tablespoons tomato paste
  • 50 grams almond meal/flour
  • 1 small bunch coriander to serve, optional
  • 1 400 gram tin crushed tomatoes
  • 1 teaspoon garlic paste or minced
  • 1 teaspoon ginger paste or minced
  • 1/2 brown onion finelay diced
  • 125 grams butter
  • 5 drops liquid stevia optional
  • 3/4 cup heavy cream

Instructions

  1. Integrate the marinade ingredients in a small dish. Put over the diced chicken thigh, and marinate for 4 – 24 hrs in the refrigerator, protected. *Note, do not use a white plastic dish as it will be discolored!*
  2. Measure out your flavor blend in a small dish.
  3. Place a large, deep fry pan over medium-high heat and include fifty percent the butter (approx 65grams) and the sliced onion, crushed garlic and ginger. Saute until the onion is gently browned.
  4. Include the remaining butter and ready flavors and mix to integrate. Fry off for 2 – 3 mins until aromatic.
  5. Include the marinated chicken and integrate with the onion and butter mix. Proceed to cook for 5 – 7 mins until the chicken is gently browed and you cannot see any pink little bits.
  6. Include the tin of tomatoes and tomato paste. Mix to integrate thoroughly and layer the chicken.
  7. Simmer for 20 mins uncovered, mixing sometimes. *Prepare your garlic naan and coconut rice currently if you wish*
  8. Include the almond dish, lotion and sweetener and mix to integrate. Let simmer for an additional 5 mins until enlarged for your liking.
    Offer with coriander, coconut rice and garlic naan for a keto indulge!

3. 30-Minute Indian Butter Chicken Recipe

30-Minute Indian Butter Chicken Recipe

Make restaurant-quality Indian butter chicken in your home in under thirty minutes! Sign up with the thousands that have made this incredibly popular Immediate Pot Butter Chicken Recipe–which likewise occurs to be a fantastic keto chicken dish.

Ingredients

  • 1 teaspoon Kosher Salt
  • 1/2 teaspoons Cayenne Pepper
  • 1 teaspoon Garam Masala
  • 1 teaspoon Smoked Paprika
  • 5-6 cloves Garlic
  • 1 pound Boneless Skinless Chicken Thighs, (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
  • 1-2 teaspoons Minced Ginger
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Turmeric
  • 1 14- ounce Canned Tomatoes

To finish

  • 4 ounces Heavy Cream, (use full-fat coconut milk if dairy free)
  • 1 teaspoon Garam Masala
  • 1/4-1/2 cup chopped cilantro
  • 4 ounces butter cut into cubes, (use coconut oil if dairy free)

Instructions

Instant Pot instructions

  1. Place all ingredients right into an Instant Pot in the purchase listed, EXCEPT for the butter, lotion and 1 tsp of the garam masala, blending the sauce well before you place the chicken in addition to the sauce. If it is icy, press it right into the sauce a little bit so it defrosts better
  2. Shut the cooker and set for 10 mins over, and let it launch stress normally for 10 mins. After that, launch all remaining stress.
  3. Open the pot and remove the chicken carefully and set apart
  4. Mix with each other all the ingredients, ideally using an immersion mixer
  5. Include the cut up butter, lotion, cilantro, and garam masala and mix until well integrated.
  6. It is best to allow the sauce cool simply a bit before including the butter and the lotion. Including it right into the steaming sauce will make your sauce very slim. If that happens, simply put it in the refrigerator for a bit and
  7. let it enlarge up. It should be thick enough to layer the rear of a spoon
  8. Get fifty percent the sauce and ice up for later on or store in the refrigerator for 2-3 days
  9. Include the chicken back in and heat through. Damage it up right into smaller sized items if you need but do not shred it.
  10. Offer over rice, or zucchini noodles

Using remaining sauce

  1. Use remaining prepared chicken and blend in with the carefully heated sauce, let it simmer for a couple of for the tastes to meld with each other and there you go. Include some fresh cilantro on top.
  2. You could also use this for Paneer Makhani. Thaw a mug of peas and 1 mug of paneer and blend carefully right into the heated sauce and let it simmer for a couple of for the tastes to meld with each other and there you go.

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