Keto Achari Chicken
Discover the vibrant flavors of Keto Achari Chicken, a low-carb twist on the traditional Indian achari dish, bursting with tangy and aromatic spices. This recipe features tender bites of marinated boneless chicken thighs, perfectly infused with a yogurt-based marinade seasoned with ginger-garlic paste, garam masala, and tangy lemon juice. Cooked in mustard oil and tempered with an irresistible blend of nigella, fennel, fenugreek, and cumin seeds, the result is a savory masterpiece that captures the essence of pickling spices. With a quick preparation time of 20 minutes and a keto-friendly focus, this dish pairs flawlessly with cauliflower rice or a fresh salad for a wholesome, flavorful meal that's sure to delight. Ideal for those seeking bold, Indian-inspired flavors without compromising their low-carb goals!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 grams Greek yogurt
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Mustard oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala powder
- 0.5 teaspoon Nigella seeds (kalonji)
- 0.5 teaspoon Fennel seeds
- 0.25 teaspoon Fenugreek seeds
- 0.5 teaspoon Cumin seeds
- 2 pieces Green chilies
- 2 tablespoons Fresh coriander leaves
Instructions
Cut the chicken thighs into bite-sized pieces. In a large bowl, combine Greek yogurt, ginger-garlic paste, lemon juice, salt, turmeric powder, red chili powder, coriander powder, and garam masala powder. Mix well and add the chicken, ensuring it is thoroughly coated. Marinate for at least 15 minutes.
Heat the mustard oil in a large non-stick skillet over medium heat. Once hot, add nigella seeds, fennel seeds, fenugreek seeds, and cumin seeds. Fry these spices for about a minute until fragrant.
Add the marinated chicken into the skillet along with the chopped green chilies. Stir everything well to incorporate the spices with the chicken. Cook covered on medium heat for about 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the lid and cook uncovered for an additional 5 minutes to allow any excess water to evaporate and the spices to coat the chicken well.
Garnish with freshly chopped coriander leaves and serve hot. Ideal as a main dish with a side of keto-friendly cauliflower rice or a fresh salad.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.6 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
