Last updated on July 4, 2023

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 for Kashmiri Skin — 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.

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Prep Time 30

Cook Time 30

Total Time 1

Course Dinner

Cuisine Indian

Servings 6

Calories 320 kcal

Equipment

Bowl
Wok
Ladle

Ingredients

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

Instructions

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.

Notes

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.

Keyword Kashmiri Chicken, Keto Chicken Adobo, Keto kashimiri chicken