Kashmir is one of the most beautiful states of India. The people, the food and the natural beauty, leaves a lasting impression on each and every traveler. The food from the state is rich in aromatic gravies and has a healthy balance of vegetarian and non-vegetarian dishes. The food here cannot be classified into you regular curries or tadka. The beautiful state of Kashmir is the inspiration behind my Keto Kashmiri Chicken
Priya’s Keto Kashmiri Chicken
I have for you today, a simple chicken curry recipe, which is fragrant, ready in no time and tastes yummy. It has no onions, and if you want skip the ginger and garlic paste too. Today’s recipe has a unique ingredient, which is fennel seed powder.
These unique seeds have a sweet flavor, which is not very dominating, yet gives a very pleasant aroma to the gravy. Fennel is used in many Kashmiri dishes, as it is believed to provide the body with natural warmth. Kashmir can get very cold in the winters.
Keto Kashmiri Chicken Recipe
- 1 kg Broiler Chicken, cut in 8 or 12 pieces
- 250 ml Tomato puree
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 2 tbsp Fennel seed powder
- 20 g Chopped fresh coriander
- 5 tbsp Olive oil
- 1 tsp Turmeric powder
- 1 tsp Red chilly powder
- 1 tsp Dried coriander powder optional
- 2 to 3 dried red chilies
- Salt to taste
- Clean the chicken and wash it thoroughly. Pat it dry.
- Heat the olive oil. Drop the chicken pieces and start frying them, till golden.
- Try not to fry on full flame, keep it on medium to allow the chicken to cook from inside.
- Keep the fried chicken on the side. Check if it has cooked from inside.
- In a wok add some more olive oil and drop two dried red chilies.
- Next add the ginger and garlic paste and fry on low flame.
- Once the ginger and garlic paste is done, add the turmeric powder, cumin powder, red chilly powder and salt.
- Now add the tomato puree, and cook some more on medium heat. By now the gravy should look thick and have a nice consistency. Add the chicken pieces to the gravy. Stir lightly for another five to ten minutes. if you think that the gravy is looking too thick, then add some water to it.
- Allow the chicken to absorb the flavor of the gravy.
- Finally add the fennel powder, cook for another five to seven minutes and switch off the heat.
- Serve hot with chopped coriander as garnish.
- Cal – 320
- Fats – 17 g
- Carb – 3 g
- Protein- 36 g