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 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
- 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