Keto Chicken 65
Get ready to indulge in a low-carb twist on a classic South Indian favorite with this irresistible Keto Chicken 65! Featuring tender, golden-brown boneless chicken thighs marinated in a flavorful blend of Greek yogurt, garam masala, and vibrant spices, this dish brings bold, aromatic flavors to your keto lifestyle. Sizzling curry leaves and optional green chilies add a fragrant, authentic touch, while a finishing drizzle of tangy lemon juice ties it all together. Perfect as a snack, appetizer, or main dish, this gluten-free, protein-packed recipe is ready in under 30 minutes (excluding marination time) and is sure to satisfy your cravings without sacrificing your diet goals. Serve with a refreshing keto-friendly raita or chutney for the ultimate low-carb delight!
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Ingredients
- 500 grams Boneless chicken thighs
- 120 grams Greek yogurt
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Red chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Coconut oil
- 10 leaves Curry leaves
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 2 Sliced green chilies (optional)
Directions
Step 1
Cut the boneless chicken thighs into bite-sized pieces and place them in a large mixing bowl.
Step 2
In the bowl, add Greek yogurt, garam masala, ground coriander, red chili powder, ground cumin, turmeric powder, salt, and ginger-garlic paste. Mix well to make sure the chicken is evenly coated in the marinade.
Step 3
Cover the bowl and allow the chicken to marinate in the refrigerator for at least 1 hour. For best results, marinate overnight.
Step 4
Heat coconut oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated chicken pieces in batches, avoiding overcrowding the pan.
Step 5
Fry the chicken pieces for about 8-10 minutes, turning occasionally, until they are golden brown and cooked through.
Step 6
Remove the chicken pieces from the skillet and set aside on a plate lined with paper towels.
Step 7
In the same skillet, add the curry leaves and optional sliced green chilies. Sauté for 1-2 minutes until fragrant.
Step 8
Return the fried chicken to the skillet, tossing it with the fried curry leaves and green chilies.
Step 9
Drizzle lemon juice over the chicken and garnish with fresh cilantro.
Step 10
Serve immediately with a side of keto-friendly chutney or raita.
Nutrition Facts
| Serving size | (775.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1392.2 |
| Total Fat 94.5g | 0% |
| Saturated Fat 48.6g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 437.3mg | 0% |
| Sodium 2765.3mg | 0% |
| Total Carbohydrate 26.0g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 9.1g | |
| Protein 111.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 259.1mg | 0% |
| Iron 10.8mg | 0% |
| Potassium 1758.2mg | 0% |
Source of Calories