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Keto Kashmiri Chicken Recipe by Priya Dogra

Kashmir, known as the “Paradise on Earth” is undeniably one of the most breathtaking states in India. From its warm-hearted people to its mesmerizing landscapes, Kashmir leaves an indelible mark on every traveler.

The culinary treasures of this region are equally captivating, with aromatic gravies and a harmonious blend of vegetarian and non-vegetarian dishes. The cuisine of Kashmir transcends the boundaries of traditional curries and tadka, offering a unique and distinct culinary experience.

Inspired by the beauty of this region, I present to you my Keto parallel of Kashmiri Chicken recipe.

Priya’s Keto Kashmiri Chicken

Today, I have a simple yet flavorful chicken that is quick to prepare and tastes absolutely delicious. This recipe stands out as it doesn’t include onions, and if desired, you can also omit the ginger and garlic paste. What sets this dish apart is the addition of fennel seed powder, an essential ingredient in Kashmiri cuisine.

Fennel seeds

Fennel seeds impart a subtle sweetness and a delightful aroma to the gravy, without overpowering the other flavors. In Kashmiri cooking methods, fennel is commonly used as it is believed to provide natural warmth to the body, which is particularly beneficial during the cold winters that Kashmir experiences.


Keto Kashmiri Chicken Recipe

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.
Course Dinner
Cuisine Indian
Keyword Kashmiri Chicken, Keto Chicken Adobo, Keto kashimiri chicken
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 320kcal


  • Bowl
  • Wok
  • Ladle


  • 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
  • tsp  Turmeric powder
  • tsp  Red chilly powder
  • 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
If you want to cut down the carb content even further, then skip the ginger and garlic paste and substitute it with a tablespoon of dried ginger powder. We call this powder saunth – pronounced ‘sawnth’ in Hindi. The powder is easily available at any Asian store and is often used with fennel seeds powder. The highlight of this chicken is the gravy. I enjoyed a bowl and felt absolutely satisfied after finishing it. You will too, try it.


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