Keto Chicken 65
Indulge in the bold and fiery flavors of keto-friendly cuisine with this "Keto Chicken 65" recipe, a low-carb twist on the classic Indian favorite. Made with tender, bite-sized chunks of marinated boneless chicken thighs, this dish is packed with aromatic spices like garam masala, cumin, coriander, and turmeric, creating a flavor explosion in every bite. The chicken is cooked to golden perfection in coconut oil for a crisp yet juicy texture, and it's finished with fragrant curry leaves, a hint of zesty lemon juice, and fresh cilantro. Ideal for those on a ketogenic diet, this quick and easy recipe takes just 35 minutes to make and serves four, making it perfect for weeknight dinners or entertaining guests. For an added kick, toss in some green chilies, and enjoy with a side of keto-friendly chutney or cooling raita. This irresistibly spicy and satisfying dish is your new guilt-free comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 grams Greek yogurt
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Coconut oil
- 10 leaves Curry leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 2 Sliced green chilies (optional)
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a large mixing bowl.
In the bowl, add Greek yogurt, garam masala, ground coriander, red chili powder, ground cumin, turmeric powder, salt, and ginger-garlic paste. Mix well to make sure the chicken is evenly coated in the marinade.
Cover the bowl and allow the chicken to marinate in the refrigerator for at least 1 hour. For best results, marinate overnight.
Heat coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken pieces in batches, avoiding overcrowding the pan.
Fry the chicken pieces for about 8-10 minutes, turning occasionally, until they are golden brown and cooked through.
Remove the chicken pieces from the skillet and set aside on a plate lined with paper towels.
In the same skillet, add the curry leaves and optional sliced green chilies. Sauté for 1-2 minutes until fragrant.
Return the fried chicken to the skillet, tossing it with the fried curry leaves and green chilies.
Drizzle lemon juice over the chicken and garnish with fresh cilantro.
Serve immediately with a side of keto-friendly chutney or raita.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 9.1 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1758 mg | 37% | |
*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.
