Low Carb Chicken Nihari
Indulge in the rich, aromatic flavors of **Low Carb Chicken Nihari**, a wholesome, keto-friendly twist on the traditional South Asian delicacy. This recipe replaces the usual wheat flour with almond flour, creating a creamy, luxurious curry that’s perfect for low-carb enthusiasts. Succulent, bone-in chicken is slow-cooked with a fragrant blend of nihari spices, ginger-garlic paste, and ghee, resulting in tender, flavorful meat that melts in your mouth. This hearty dish takes just 20 minutes of prep time and simmers to perfection in 2 hours, rewarding you with a warming, aromatic broth that’s perfect for cozy dinners. Garnished with fresh coriander, green chilies, and a splash of zesty lemon, this gluten-free, low-carb chicken nihari is both nutritious and irresistibly delicious. Serve it as a comforting main course alongside a simple salad or low-carb flatbread for a guilt-free indulgence.
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Recipe Information
Ingredients
- 1 kg Chicken, bone-in pieces
- 4 tablespoons Ghee or coconut oil
- 1 large Onion, finely sliced
- 2 tablespoons Ginger-garlic paste
- 3 tablespoons Almond flour
- 2 tablespoons Nihari spice mix
- 1.5 teaspoons Salt
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Coriander powder
- 6 cups Water
- 0.5 cup Fresh coriander leaves
- 2 medium Green chilies, sliced
- 1 whole Lemon wedges
Instructions
In a large pot, heat ghee or coconut oil over medium heat.
Add the sliced onion and sauté until golden-brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant.
Add the chicken pieces to the pot and cook until they are browned on all sides.
In a small bowl, mix almond flour with a bit of water to form a smooth slurry.
Add the almond flour slurry to the pot, stirring constantly for a minute to avoid lumps.
Mix in the nihari spice mix, salt, red chili powder, turmeric powder, and coriander powder. Stir well to coat the chicken.
Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, stirring occasionally.
The nihari is ready when the chicken is tender and the oil begins to separate from the gravy.
Adjust the seasoning if needed, and sprinkle with fresh coriander leaves and sliced green chilies before serving.
Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.2 g | 280% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 12.2 g | ||
| Protein | 191.6 g | 383% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 450 mg | 35% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3224 mg | 69% | |
*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.
