Low Carb Chicken Handi
Indulge in the rich and aromatic flavors of Low Carb Chicken Handi, a guilt-free twist on the classic Indian favorite. This recipe features tender pieces of boneless chicken simmered in a creamy, spiced tomato-yogurt sauce infused with the warmth of ginger, garlic, and a medley of authentic Indian spices like garam masala and turmeric. Cooked in a handi (deep pan) for enhanced depth of flavor, this dish is perfect for anyone following a low-carb lifestyle, offering vibrant taste without compromising on health. With just 15 minutes of prep time and a fragrant 40-minute cook, it pairs beautifully with low-carb naan or cauliflower rice, making it an ideal choice for a satisfying and wholesome meal. Whether you're craving a keto-friendly dinner or exploring Indian cuisine, this Low Carb Chicken Handi is your flavorful solution!
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 3 tablespoons Olive oil
- 1 large, finely chopped Onion
- 4 finely minced Garlic cloves
- 1 inch piece, grated Ginger
- 2 medium, pureed Tomato
- 200 grams Greek yogurt
- 2 sliced Green chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon or to taste Salt
- 2 tablespoons, chopped Coriander leaves
Instructions
Cut the boneless chicken breast into bite-sized pieces.
In a handi or deep pan, heat the olive oil over medium heat.
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
Stir in the pureed tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for 5-6 minutes, stirring occasionally, until the oil starts to separate from the masala.
Lower the heat and add the Greek yogurt slowly, stirring continuously to prevent curdling.
Once well mixed, increase the heat slightly, add the chicken pieces, and coat them well with the spice mixture.
Cover the pan with a lid and let the chicken cook for about 20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Sprinkle the garam masala over the chicken and give it a final stir.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with a side of low-carb naan or over a bed of cauliflower rice for a complete meal.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 6450 mg | 280% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 37.1 g | ||
| Protein | 162.2 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2868 mg | 61% | |
*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.
