Low Carb Bhuna Chicken

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Low Carb Bhuna Chicken

Like any Indian-style chicken dish, Paleo Bhuna Chicken is full-on flavor with warm spice and lots of heat. Fried garlic, onion, ginger, and diced green chili browned in ghee give a backbone of flavor as well as all the beautiful Indian spices like turmeric, chili powder, cumin, coriander, and garam masala.

Is Indian food Keto?

Yes, many Indian dishes are Keto because they are high in protein and fats like butter. This dish is no exception.

What can I serve with Paleo Bhuna Chicken?

You can serve this dish with a side of fresh cucumbers and salt and cauliflower rice. Another option is to serve it with a dark green vegetable like sauteed baby spinach, green beans, or kale.

Why are the spices added in with the onions?

Indian-style cooking involves layering flavors, which starts with ghee in a hot pan, then garlic and ginger are sauteed with onions and spices, so the spices become toasted before adding any liquid. Cooking, in this manner makes a massive impact on the flavor and complexity of the dish.

  • Net Carbs

    7.2 g

  • Fiber

    3.1 g

  • Total Carbs

    10.5 g

  • Protein

    16.9 g

  • Fats

    8.1 g

178 cals

Low Carb Bhuna Chicken

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ghee

    Ghee

    2 tablespoon

  • Garlic

    Garlic

    1 tablespoon, chopped

  • Jalapeno Peppers

    Jalapeno Peppers

    1 large - approx 4" - 6" long

  • Ginger

    Ginger

    2 tablespoon, sliced

  • Onion

    Onion

    1 cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Turmeric, Ground

    Turmeric, Ground

    1 teaspoon

  • Chili Powder

    Chili Powder

    2 teaspoon

  • Cumin, Ground

    Cumin, Ground

    2 teaspoon

  • Coriander, Seed

    Coriander, Seed

    2 teaspoon

  • Garam Masala

    Garam Masala

    1 teaspoon

  • Tomato

    Tomato

    4 large - 3" diameter

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Chicken Broilers Or Fryers Thigh Meat Only Raw

    Chicken Broilers Or Fryers Thigh Meat Only Raw

    1 lb

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ¼ tsp

  • Lemon

    Lemon

    ½ medium - 2 1/8" diameter

  • Cilantro

    Cilantro

    4 tablespoon

Recipe Steps

steps 9

40 min

  • Step 1

    Heat a nonstick saute pan, over medium-high heat until hot. Add ghee and tilt to evenly coat the bottom of the pan.
    Step 1
  • Step 2

    Add the garlic, ginger, and diced jalapenos. Stir them well and cook until fragrant.
    Step 2
  • Step 3

    Add the diced onions. Turn the heat down to medium and continue cooking this way until the onions are softened and starting to brown, about 4 minutes. Add kosher salt.
    Step 3
  • Step 4

    Once the onions have turned golden brown, add the spices. Stir well and cook for 1-2 minutes to allow the flavors to develop and the spices to toast.
    Step 4
  • Step 5

    Add the chopped tomatoes along with about 6 tbsp of water and another ¼ tsp kosher salt.
    Step 5
  • Step 6

    Allow it to cook for several minutes, stirring occasionally. You want to make sure that this mixture becomes thick and almost dry.
    Step 6
  • Step 7

    At this point, add the diced chicken and stir them well to coat them.
    Step 7
  • Step 8

    Cook over medium heat and stir occasionally until the chicken is completely cooked for about 15-20 minutes. Add ½ tsp of salt to season the chicken.
    Step 8
  • Step 9

    Serve with cauliflower rice and a good squeeze of lemon on top for acidity and chopped cilantro.
    Step 9

Comments 2

  • Clairenw

    Clairenw 4 years ago

    What are chicken broilers?

    • goldiieLocs

      goldiieLocs 5 years ago

      This is soooo good! I’m not a fan of heat but this is not bad at all!