October 16 2018 recipe, photo by Sahil Makhija![Sahil Makhija]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Main course
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Main course 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
servingservings
Ingredients
- ¼ cup 60 ml ghee
- ½ (2 oz.) ½ (55 g) red onion, thinly slicedred onions, thinly sliced
- 4 oz. (2⁄3 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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Making low carb simple
Instructions
- 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.
- Remove the fried onions from the pan. Mix yogurt with the onions in a blender to get a creamy paste.
- 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.
- Add the chicken drumsticks. Season thoroughly with salt. Add the ginger-garlic paste, combine well and fry for about 2 minutes.
- Add turmeric, red chili powder, coriander powder, garam masala, and cumin powder. Combine well and fry for 2 more minutes.
- 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.
- Cover and cook for 10-15 minutes or until the chicken is thoroughly cooked and tender.
- 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.
https://www.dietdoctor.com/authors/sahil-makhija
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
I’ve been on keto now for 12 months it’s the best I’ve felt
Making your own broth usually is well worth it!! Way to go!
This recipe uses Greek yogurt.
Yes. Step 2 has you remove the onions from the ghee and blend them with the butter.
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
When I add this room temperature yogurt mixture to the pan with the hot chicken the yogurt curdles. I have watched other videos on YouTube for chicken korma and I see them add the yoghurt to the hot pan without issue. Is the yoghurt and onion mixture in this recipe meant as a dipping sauce? If it is suppose to be added to a hot pan how do I prevent the yogurt from curdling?
So glad this recipe worked well for you, Susan!
PS. I haven't been able to figure out how to give this a star rating on the Diet Doctor website, but it's definitely 5 stars! :)
Thanks, Anu! So glad you love it! You should be able to simply tap/click the number of stars you'd like to rate.