Keto Kadai Chicken
Delight in the bold, aromatic flavors of Keto Kadai Chicken, a low-carb take on the classic Indian dish that’s perfect for keto enthusiasts. Tender, juicy chicken breast is simmered with a vibrant mix of onions, bell peppers, and tomatoes, creating a rich, flavorful base infused with warming spices like garam masala, cumin, and turmeric. The addition of kasuri methi (dried fenugreek leaves) and a splash of lemon juice lends a unique depth and tangy finish to the dish. Cooked in a combination of butter and olive oil for optimal richness, this mouthwatering keto chicken recipe is ready in under an hour and pairs beautifully with cauliflower rice or a fresh green salad. Packed with protein and brimming with traditional Indian aromatics, Keto Kadai Chicken delivers restaurant-quality taste right in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 500 grams Chicken breast (boneless, skinless)
- 1 large Bell peppers (mixed colors)
- 2 medium Tomatoes
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 small Green chilies
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Cilantro
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
Cut the chicken breast into bite-sized cubes and set aside.
Chop the bell peppers into thin strips and the onion into cubes. Mince the garlic and ginger. Cut the tomatoes into small pieces.
Heat olive oil and butter in a large skillet over medium heat.
Add the onion, garlic, ginger, and green chilies to the skillet. Sauté until the onions are translucent.
Add the chicken cubes to the skillet and cook until they are seared on the outside but not cooked through.
Add the tomatoes to the skillet and mix well. Allow them to soften and form a thick sauce, about 5 minutes.
Stir in the garam masala, coriander powder, cumin powder, turmeric powder, and red chili powder. Sauté for a couple of minutes until the spices are well incorporated.
Add the bell peppers and stir well to combine. Cook for another 5-7 minutes until the chicken is fully cooked and the peppers are tender-crisp.
Add salt and adjust to taste. Sprinkle with kasuri methi and stir well.
Finish with lemon juice and garnish with chopped cilantro.
Serve hot, accompanied by a keto-friendly side like cauliflower rice or a simple green salad.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 25.5 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2945 mg | 63% | |
*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.
