October 21 2021 recipe by Sahil Makhija![Sahil Makhija]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Keto chicken karahi
Chicken karahi is a staple dish in the cuisines of the Indian subcontinent. In this Pakistani version of karahi, spices come together perfectly to give your chicken a savory flavor. It is surprisingly easy to prepare!
USMetric
servingservings
Ingredients
- 1⁄3 cup 80 ml ghee
- 2 lbs 900 g boneless chicken thighs, cubed
- 1½ tsp 1½ tsp salt
- 2 tsp 2 tsp ginger garlic paste
- 1 lb (2½ cups) 450 g (600 ml) tomato, halvedtomatoes, halved
- 1 tsp 1 tsp ground cumin
- 1 tsp 1 tsp coriander, ground
- 1 tsp 1 tsp red chili powder
- ½ tsp ½ tsp turmeric
- 1 tsp 1 tsp ground black pepper
- 1 tsp 1 tsp garam masala seasoning
- 3 3 green chili pepper, dividedgreen chili peppers, divided
- 1 tsp 1 tsp dried fenugreek (kasoori methi), sliced (optional)
- ½ cup (3 oz.) 120 ml (90 g) Greek yogurt (4% fat)
- 2 tbsp 2 tbsp fresh ginger, cut into thin strips
- 1 tbsp 1 tbsp chopped fresh cilantro
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Prepare the ingredients.
- Heat the ghee in a karahi, kadai, or wok. Then turn the heat up to high and add the chicken. Season with salt. Fry until most of the pink flesh has turned white, and then add in the ginger and garlic paste.
- Continue cooking the chicken until the garlic and ginger are fragrant and the meat begins to turn brown. Add the tomatoes and lower the heat a bit. Cover and cook until the tomatoes soften and you can pull off all the skin.
- Smash the tomatoes with the back of your spoon to almost purée them. Then add in all the spices: the cumin powder, coriander powder, red chili powder, turmeric, black pepper, and garam masala. Give it all a good mix and let it cook for 2 to 3 minutes.
- Next, add the fenugreek and 2/3 of the green chillies, and mix well. Cook uncovered on high heat until the gravy has thickened to a consistency you like. Normally karahi doesn't have much gravy, but it's nice and thick.
- Once it's cooked to your liking, add the yogurt and cilantro, and give it a final mix. Let it cook for a minute before serving with the last green chili chopped and sprinkled on top, along with the ginger.
Tip
If you're a fan of spicy food, don't hesitate to chop the chilies before adding them. It will give this karahi even more kick.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Sahil's cookbook, "Keto Life".
Butter would likely not work as well as it has a much lower smoke point than ghee does. The first step calls for this to be cooked at a high heat which could easily lead to burned butter.
Hi, Teri! Yes, that would be fine!
Yes, it should freeze just fine!
Love it! Sounds great!
Great substitution! Most recipes can work pretty well with a variety of proteins.