Low Carb Malai Chicken
Indulge in the creamy, spice-infused delight of Low Carb Malai Chicken, a keto-friendly twist on the classic Indian favorite. This recipe features tender boneless chicken thighs marinated in a rich blend of garlic, ginger, green chilies, fresh cilantro, and warm spices like garam masala and cumin, all brought together with a generous splash of heavy cream. Cooked to perfection in aromatic ghee, this dish delivers a velvety sauce that clings to every succulent bite. With just 20 minutes of prep time and 30 minutes of cooking, it’s an easy yet impressive dish that fits perfectly into a low-carb lifestyle. Pair it with cauliflower rice or fresh greens for a complete, guilt-free meal that’s flavorful, satisfying, and sure to become a staple in your healthy recipe collection.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 ml Heavy cream
- 4 Crushed garlic cloves
- 1 tablespoon Fresh ginger
- 2 Green chilies
- 2 tablespoons Cilantro (coriander) leaves
- 2 tablespoons Lime juice
- 1 teaspoon Garam masala powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Ghee (clarified butter)
Instructions
Begin by washing the boneless chicken thighs thoroughly under cold water and pat them dry with paper towels.
Cut the chicken thighs into bite-sized pieces and place them in a large mixing bowl.
In a small blender or food processor, blend the crushed garlic cloves, fresh ginger, green chilies, and cilantro leaves until it forms a smooth paste.
Add the paste to the chicken pieces along with the lime juice, garam masala powder, ground cumin, ground coriander, salt, and ground black pepper. Mix well to ensure the chicken is coated evenly.
Pour the heavy cream over the marinated chicken mixture and stir well. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably overnight for the best infusion of flavors.
Once marinated, heat ghee in a large non-stick skillet over medium heat. When the ghee is hot, add the marinated chicken pieces to the skillet.
Cook the chicken, stirring occasionally, for about 20-25 minutes or until fully cooked and tender. You should see oil separating from the cream, indicating the malai sauce is thickened.
Taste the chicken for seasoning, and adjust salt and pepper as necessary.
Garnish the chicken with additional fresh cilantro leaves if desired, and serve hot.
Pair this flavorful Low Carb Malai Chicken with a simple green salad or cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.1 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1566 mg | 33% | |
*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.
