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
4 servingservings

Ingredients

  • ¼ cup 60 ml ghee
  • ½ (2 oz.) ½ (55 g) red onion, thinly slicedred onions, thinly sliced
  • 4 oz. (23 cup) 110 g (150 ml) Greek yogurt (4% fat)
  • 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
  • 1½ lbs 650 g chicken drumstickchicken drumsticks
  • 1 tsp 1 tsp 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
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Instructions

  1. Heat the ghee in a wok or non-stick 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 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. Use a mortar to lightly crush the cardamom pods and the black peppercorns before roasting them for more 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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23 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.
  4. Dave
    This was a great flavor. I'm not sure bone-in chicken is necessary unless you plan on eating with your fingers. I'm going to try it again with boneless thigh cut into pieces -- more stew-like. Also, I used cumin seed with the other seeds (star anise, black peppercorn, cardamom) instead of the cumin powder later in the recipe. Great flavor, though. Served with keto naan.
  5. Tamara
    This is really really really good, you can taste all the different spices, please give us more indian recipes
  6. Lisa
    Lovely flavor! I ended up with big pieces of spices that are too strong if you accidentally bite into them. When I do it again, I'll put the spices in a cheese cloth bag and then remove them at the end. I also added a couple TBSP of whipping cream after taking it off the heat, which made the sauce smoother. I will make a double batch next time!
  7. Jeffrey
    Aren't you supposed to remove the whole spices; bay leaf, cinnamon stick, star anise, green cardamom pods and black peppercorns once you have cooked them? The recipe doesn't say to do that but otherwise you will have large pieces which is not good?
    Reply: #30
  8. Karthika
    It turned out very nice. Can you help me with some more keto indian recipes. I just started the diet this week. Feeling lite
    Reply: #9
  9. Kristin Parker Team Diet Doctor
    We have several recipes from Headbanger's Kitchen!
    https://www.dietdoctor.com/authors/sahil-makhija
  10. Asim
    Hi, what do you serve this with?
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    Hi, what do you serve this with?

    You can choose from our keto side dishes if you would like something on the side.
    https://www.dietdoctor.com/low-carb/recipes/side-dishes

  12. Cheryl
    I used sour cream instead chopped chicken thigh and used cardamom powder as didn’t have pods .. after I cooked it all I put in oven on really low for 4 hours was delicious.. served with cauliflower rice quickly fried in coconut oil and keto naan
    I’ve been on keto now for 12 months it’s the best I’ve felt
  13. Cheryl
    Oh and I made my own chicken broth was well worth it
    Reply: #14
  14. Crystal Pullen Team Diet Doctor

    Oh and I made my own chicken broth was well worth it

    Making your own broth usually is well worth it!! Way to go!

  15. ingridcollender
    I love indian food, but to play devils advocate here - a korma is usually made with yoghurt or cream? But will definitely will try this as I want to try dairy free to break a stall.
    Reply: #16
  16. Kerry Merritt Team Diet Doctor

    I love indian food, but to play devils advocate here - a korma is usually made with yoghurt or cream? But will definitely will try this as I want to try dairy free to break a stall.

    This recipe uses Greek yogurt.

  17. 7 comments removed
  18. Lauren
    To clarify, do you cook the onion in the Ghee initially and then remove the onions from this? Thanks
    Reply: #25
  19. Kristin Parker Team Diet Doctor

    To clarify, do you cook the onion in the Ghee initially and then remove the onions from this? Thanks

    Yes. Step 2 has you remove the onions from the ghee and blend them with the butter.

  20. Craig
    Great recipe. Sahil is the King of Keto!!!!!
  21. wplogin-8e020482-d4b6-41fc-bb5d-4cff3cc3b45b
    what do you eat this with?
    Reply: #28
  22. Kerry Merritt Team Diet Doctor

    what do you eat this with?

    A salad would be an easy option, or you can choose from our keto side dishes if you would like something else on the side.
    https://www.dietdoctor.com/low-carb/recipes/side-dishes

  23. 1 comment removed
  24. Sahil Makhija
    I feel like I'm 2 years late here but Indians always just keep the spices in, part of the experience is removing it while you eat or biting into one and spitting it out. LOL but seriously that really is how we do it. You can remove them if you like before hand but it's generally not an easy task.
  25. Jenna
    My yogurt curdled at the end is this normal?

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