Keto Chicken Keema
Delight your taste buds with this flavorful Keto Chicken Keema—a low-carb twist on a classic Indian dish that's perfect for your keto lifestyle! Made with ground chicken sautéed in aromatic spices like cumin, coriander, turmeric, and garam masala, this hearty recipe is cooked in nutrient-rich ghee to enhance its richness. Fresh onions, tomatoes, and ginger garlic paste form the base of a beautifully spiced sauce, while a splash of lemon juice and vibrant cilantro provide a refreshing finish. Ready in just 45 minutes, this protein-packed keema is ideal for busy weeknight dinners and can be served alone or paired with keto-friendly bread for a satisfying meal. Whether you're new to keto or a seasoned pro, this dish is bound to become a staple in your recipe repertoire!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 2 tablespoons Ghee
- 1 medium, finely chopped Onion
- 1 tablespoon Ginger garlic paste
- 1 medium, finely chopped Green chili
- 1 medium, finely chopped Tomato
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
- 100 ml Water
Instructions
Heat 2 tablespoons of ghee in a large non-stick pan over medium heat.
Add the finely chopped onion to the pan and sauté for 4-5 minutes until they become translucent.
Stir in 1 tablespoon of ginger garlic paste and 1 finely chopped green chili. Cook for another 1-2 minutes until the raw smell disappears.
Add 1 medium finely chopped tomato to the pan and cook until the tomatoes become soft and the oil begins to separate from the mixture, about 3-4 minutes.
Mix in 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, and 1 teaspoon salt. Stir well for 1-2 minutes for the spices to release their aroma.
Add the 500 grams of ground chicken to the pan and mix thoroughly with the spice mixture, ensuring the chicken is evenly coated.
Cook for 5-7 minutes on medium heat until the chicken changes color and is cooked through.
Pour in 100 ml of water, bring the mixture to a simmer, and cover the pan. Let it cook for 10 minutes on low-medium heat, stirring occasionally.
Remove the lid, add 0.5 teaspoon of garam masala, and stir well. Cook uncovered for another 3-5 minutes to let the flavors meld.
Turn off the heat, add 2 tablespoons of chopped fresh cilantro and 1 tablespoon of lemon juice to the keema, and stir well.
Serve the keto chicken keema hot, garnished with a little extra cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 3906 mg | 170% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 18.9 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3692 mg | 79% | |
*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.
