Chicken Tikka, specifically Keto Chicken Tikka, has been high on the list of requests I get from you guys every day. These kebabs are a staple in Indian restaurants and also the key ingredient in Chicken Tikka Masala. They’re easy to make and it’s also a super keto recipe. I cooked it up two ways, pan-fried and in the oven. Which one was better? Watch and find out. Also find out what not to do as I generally wreak some havoc in this episode. Hope you enjoy it!
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Macros per serving
Calories: 417
Net Carbs: 3
Carbs: 4
Fat: 21
Protein:49
Fiber: 1
Makes 2 servings.
Ingredients
– 500 grams boneless chicken legs and thighs
– 15 grams melted butter
– 50 grams yoghurt (full fat and hung is preferred)
– Salt
– 1/2 Tsp Red Chilli Powder
– 1/2 Tsp Garam Masala
– 1/2 Tsp Coriander Powder
– 1/2 Tsp Elaichi Powder (Or the seeds from 2 cardamom pods)
– 1 Tsp Kasuri Methior Fenugreek Leaves
– A squeeze of lime
– Red Food Colour
– Ghee/Butter for Basting/Frying
Preparation
1. Cut the chicken into big kebab size pieces
2. Mix all the ingredients in a blow and make the marinade
3. Marinate the chicken for 2 hours or longer
4. Fry the kebabs in ghee in a frying pan or skewer them and put them in the oven at the highest temperature for 15 minutes. Halfway through baste with butter or ghee
5. Finally char the kebabs on the stove for that ‘tandoor’ flavour
6. Serve with a slice of lime.
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