Keto Chicken Karahi
Elevate your keto dining experience with this mouthwatering Keto Chicken Karahi—an aromatic, low-carb spin on the classic Pakistani dish! Featuring tender, bone-in chicken simmered in a rich and flavorful tomato-based masala, this recipe is bursting with bold spices like turmeric, garam masala, and red chili powder. A generous addition of fresh ginger, garlic, and green chilies creates a vibrant heat, while ghee or olive oil ensures a keto-friendly fat content that perfectly complements the dish. This easy-to-make, one-pan recipe is ready in under an hour, making it a perfect choice for busy weeknights or special family dinners. Garnished with fresh coriander leaves for a fragrant finish, serve this hearty chicken karahi with steamed cauliflower rice or enjoy it on its own—your taste buds will thank you! Perfect for keto dieters and spice lovers alike.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, chopped into pieces)
- 100 ml Ghee or Olive Oil
- 4 Tomatoes (medium, chopped)
- 2 tablespoons Ginger (fresh, finely chopped)
- 2 tablespoons Garlic (finely chopped)
- 3 Green Chilies (slit lengthwise)
- 1 teaspoon Red Chili Powder
- 0.5 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Seeds
- 1 teaspoon Salt
- 2 tablespoons Fresh Coriander Leaves (chopped for garnish)
- 1 teaspoon Garam Masala
Instructions
Heat the ghee or olive oil in a large pan over medium heat.
Add the cumin seeds and let them crackle for about 30 seconds until aromatic.
Add the chopped garlic and ginger, and sauté until golden brown.
Add the chicken pieces to the pan and cook until they are browned on all sides, stirring occasionally, about 10 minutes.
Stir in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt.
Cover the pan and let the chicken cook on medium heat for 20 minutes until the chicken is tender and the oil starts to separate from the masala.
Add the slit green chilies and garam masala to the chicken, mixing well.
Increase the heat to high and cook for another 5 minutes, stirring constantly to ensure the chicken karahi is well coated with the spices and the moisture has reduced.
Turn off the heat and garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
3272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.2 g | ||
| Protein | 189.7 g | 379% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 273 mg | 21% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3790 mg | 81% | |
*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.
