Indian keto chicken korma

Indian keto chicken korma

Chicken korma is a traditional Indian dish with dozens of different variations. However, they all have one thing in common: they are all oh so full of flavor and we want them now! Here is a keto version of this wonderful Indian dish made with chicken and cooked in a rich onion gravy with an arsenal of spices.

Indian keto chicken korma

Chicken korma is a traditional Indian dish with dozens of different variations. However, they all have one thing in common: they are all oh so full of flavor and we want them now! Here is a keto version of this wonderful Indian dish made with chicken and cooked in a rich onion gravy with an arsenal of spices.
USMetric
3 servingservings

Ingredients

  • 4 tbsp 4 tbsp ghee
  • 1 1 red onion, thinly slicedred onions, thinly sliced
  • 4 oz. 110 g Greek yogurt
  • 3 3 whole cloves
  • 1 1 bay leafbay leaves
  • 1 1 cinnamon stickcinnamon sticks
  • 1 1 star anise
  • 3 3 green cardamom podgreen cardamom pods
  • 8 8 whole black peppercornwhole black peppercorns
  • 15 oz. 450 g skinless chicken thighs or chicken drumstickchicken drumsticks
  • 1 tsp 1 tsp (5 g) ginger garlic paste
  • ½ tsp ½ tsp turmeric
  • 1 tsp 1 tsp kashmiri red chili powder
  • 1 tsp 1 tsp ground coriander seed
  • ½ tsp ½ tsp garam masala seasoning
  • 1 tsp 1 tsp ground cumin
  • salt, to taste
  • fresh cilantro, for garnish

Instructions

Instructions are for 3 servings. Please modify as needed.

  1. Heat the ghee in a wok or heavy-bottomed saucepan and deep-fry the onions on low-medium heat until they get a nice golden brown color.
  2. Remove the fried onions from the pan. Mix yogurt with the onions in a blender to get a creamy paste.
  3. Reheat the ghee in the saucepan. Once it gets hot add cloves, bay leaf, cinnamon stick, star anise, green cardamom pods and black peppercorns. Fry for 30 seconds or until they start to sizzle.
  4. Add the chicken thighs and drumsticks. Season thoroughly with salt. Add the ginger garlic paste, combine well and fry for about 2 minutes.
  5. Add turmeric, red chili powder, coriander powder, garam masala and cumin powder. Combine well and fry for 2 more minutes.
  6. Add the fried onion yogurt paste, combine well. Add some water. You can use the water to rinse out the blender so don't waste any of the paste. Mix well.
  7. Cover and cook for 10-15 minutes or until the chicken is thoroughly cooked and tender.
  8. Garnish with fresh cilantro.

Chef's note

If you have kewra, an extract distilled from the Indian Pandanus plant, on hand you can add a drop or two for added flavor.

About this recipe

This recipe is part of a collaboration with Sahil Makhija and it was originally published on his blog Headbanger's Kitchen.

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3 comments

  1. Rjai
    I want to try
  2. DOUGLAS SPRATT
    Sir: Is not chicken skin healthy? Do you think there is a way to cook this dish with the skin on? Thank you.
    Reply: #3
  3. Sahil Makhija
    Hi Douglas, Chicken skin is perfect for Keto and you can make this dish with the skin on however it's likely to get soggy while cooking. If you don't mind that then you can go ahead. You can alternatively take the skin off, crisp it up in the oven and get a crackling out of it. The reason it's not used is because Indian cook in general for whatever years it's been around has never used chicken skin. I'm not even sure what is done with the skin but most likely it's thrown into ground meat or used for other things.

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