Keto Shandar Chicken Korma: Low-Carb Mughlai Recipe
35 minutes
750 reads
About Keto Shandar Chicken Korma: Low-Carb Mughlai Recipe
Indulge in the rich, creamy flavors of a classic Mughlai Korma, reimagined for the keto diet! This Shandar Chicken Korma boasts tender chicken, subtly sweet pumpkin and papaya, and aromatic spices, all while keeping carbs incredibly low. Perfect for those following a ketogenic lifestyle who crave delicious, satisfying meals.We use grass-fed chicken for optimal nutritional benefits, maximizing omega-3s, vitamins, and minerals. The Kashmiri chili provides vibrant color and a touch of warmth without excessive heat, creating a balanced and flavorful dish that's both healthy and incredibly tasty.This recipe is designed to be easy to follow, even for keto beginners. Get ready to experience the joy of a guilt-free, flavourful Korma that supports your health goals without compromise.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Chicken & Vegetables
Spices & Aromatics
- 4 Kashmiri Chili
- 4 leaves Bay Leaves
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tbsp Coriander Powder dhania
- 1 tsp Cumin Powder jeera
- 1 tsp Turmeric Powder haldi
- 1 tsp Kashmiri Chili Powder red
- 1 tsp Korma Masala shaan korma masala or similar
Other Ingredients
- 2 tbsp Almond Paste
- 1/2 cup Yogurt curd
- 1 stick Ratanjot Stick for color, optional
- 2 tbsp Coconut Oil
- 1.5 tsp Salt or to taste
Instructions
Marinate the Chicken
- In a bowl, combine the chicken, yogurt, grated pumpkin, grated papaya, turmeric powder, cumin powder, coriander powder, Kashmiri chili, ginger paste, and garlic paste. Mix well to ensure the chicken is thoroughly coated. Marinate for at least 30 minutes, or preferably longer for deeper flavor.
Sauté Aromatics
- Heat coconut oil in a large pan or pot over medium heat. Add bay leaves and the ratanjot stick (if using). Sauté for a minute until fragrant. The ratanjot will release a reddish color.
Cook the Chicken
- Add the marinated chicken to the pan and stir for a minute to brown lightly. Then, cover the pan and cook until the chicken is tender, about 15-20 minutes, or until cooked through. Stir occasionally to prevent sticking.
Finish the Korma
- Open the lid and add salt, korma masala, and almond paste. Stir well to combine. Cover and cook for another 2-3 minutes to allow the flavors to meld.
Serve
- Serve hot. Garnish as desired. Enjoy your Keto Shandar Chicken Korma!
Recipe Notes
Expert Tips for the Perfect Keto Korma
- For a richer flavor, use homemade almond paste instead of store-bought.
- Adjust the amount of Kashmiri chili powder to control the level of spice. It adds color without significant heat.
- If you don't have ratanjot, you can omit it or use a pinch of saffron for a similar coloring effect.
- Serve with your favorite keto-friendly side dish, such as cauliflower rice, or a low-carb naan bread alternative.
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Recipe Nutrition
Calories: 160kcalCarbohydrates: 3gProtein: 2gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 1710mgSugar: 3g
Geeta Biswas
Articles: 919
4 Comments
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Such a perfect dish! Thank you.
Ketogenic chicken
I’m loving this recipe already!
Looks so incredible! Thank you for sharing.