Keto Tehri
Indulge in the aromatic flavors of Keto Tehri, a low-carb twist on the traditional South Asian comfort food. This recipe swaps out the usual rice for tender cauliflower rice, making it perfect for those following a keto or low-carb lifestyle. Packed with juicy, spiced chicken, fragrant bay leaf, and a blend of classic Indian spices like turmeric, cumin, and garam masala, Keto Tehri delivers bold and satisfying flavors in every bite. Cooked in creamy ghee (or coconut oil for a dairy-free option) and garnished with fresh cilantro, this one-pan dish is ready in just under an hour—ideal for busy weeknights or meal prep. Serve it piping hot and enjoy a wholesome, hearty meal without compromising on taste or dietary goals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Cauliflower rice
- 250 grams Chicken (boneless preferred, diced into cubes)
- 3 tablespoons Ghee (or coconut oil for a dairy-free option)
- 1 medium Onion (thinly sliced)
- 1 medium Tomato (diced)
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 1 small Green chili (optional, finely chopped)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 1 whole Bay leaf
- 1 teaspoon Salt
- 50 milliliters Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat ghee in a large skillet or wok over medium heat.
Add the bay leaf and sliced onion to the skillet. Sauté for 3-4 minutes or until the onion turns golden brown.
Stir in the garlic paste, ginger paste, and green chili (if using). Cook for 1-2 minutes until fragrant.
Add the diced chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
Mix in the turmeric powder, cumin powder, coriander powder, and salt. Stir until the spices coat the chicken evenly.
Add the diced tomato and 50 milliliters of water. Cover the skillet and let it simmer for 5-7 minutes, until the chicken is completely cooked and the tomato has softened to form a sauce.
Once the chicken is cooked, add the cauliflower rice and garam masala to the skillet. Mix well to combine all ingredients evenly.
Cover the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy and absorbs the flavors of the spices.
Turn off the heat, garnish with fresh cilantro, and serve hot.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 18.2 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 226 mg | 17% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2197 mg | 47% | |
*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.
