Low Carb Kali Mirch Chicken
Indulge in the bold flavors of Low Carb Kali Mirch Chicken, a healthier twist on the classic Indian dish that celebrates the earthy heat of coarsely crushed black peppercorns (kali mirch). This recipe combines succulent boneless chicken thighs marinated in a creamy blend of Greek yogurt, aromatic spices like garam masala and cumin, and a zesty splash of lemon juice. Slow-cooked to perfection with caramelized onions, vibrant green chilies, and a rich pepper-infused gravy, this dish promises a satisfying yet guilt-free dinner option. Perfect for those following keto or low-carb diets, serve it hot with sautéed veggies or a crisp green salad for a wholesome meal bursting with spice and aroma.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 teaspoons Black peppercorns
- 100 grams Greek yogurt
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 1 tablespoon Lemon juice
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 large, finely sliced Onions
- 2 finely chopped Green chilies
- 2 tablespoons, chopped Fresh cilantro
- 100 ml Water
Instructions
In a large bowl, combine the Greek yogurt, ginger paste, garlic paste, lemon juice, cumin powder, coriander powder, garam masala, and salt.
Coarsely crush the black peppercorns in a mortar and pestle. Add half to the yogurt mixture, reserving the rest for later.
Add the boneless chicken thighs to the marinade, ensuring that they are well-coated. Cover and let it marinate in the refrigerator for at least 1 hour, or up to overnight for best results.
Heat the olive oil in a large pan over medium heat. Add the finely sliced onions and sauté until they become translucent and start to brown.
Add the marinated chicken to the pan, along with the chopped green chilies. Cook the chicken for about 10 minutes, stirring occasionally until it starts to brown.
Pour in the water and bring to a simmer. Cover the pan and let the chicken cook for another 20 minutes, or until it is cooked through and tender.
Uncover, increase the heat, and allow most of the liquid to evaporate, leaving a thick gravy.
Sprinkle the remaining crushed black pepper over the chicken. Stir well to coat and adjust the seasoning if necessary.
Garnish with chopped fresh cilantro before serving.
Serve hot, paired with a side of sautéed vegetables or a green salad for a complete low-carb meal.
Nutrition Facts
Calories |
1330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 15.2 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1918 mg | 41% | |
*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.
