The king of kebabs – Keto Chicken Tikka
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!
So what’s the verdict? I personally preferred the pan fried version as it keeps the meat more moist and it really allows the mean to cook and caramelize in it’s own juices. The pieces in the pan were also able to get a better colour on them and the marinade really cooks well and forms these crusty bits on the meat. In the oven I feel it doesn’t work quite the same especially because kebabs are cooked in a tandoor oven which has a much higher temperature than your conventional oven. Also remember if you choose to use chicken breast for this recipe, it cooks very quickly so I would recommend using leg and thigh meat oven breast meat.
Nutrition Info (Per serving)
- Calories: 417
- Net Carbs: 3g
- Carbs: 4g
- Fat: 21g
- Protein: 49g
- Fiber: 1g
This recipe makes 2 serving. Get this recipe on myfitnesspal.
Keto Chicken Tikka
- 500 grams Boneless chicken legs and thighs
- 15 grams Melted Butter
- 50 grams Yoghurt full fat and hung is preferred
- 1/2 tbsp Red Chilli Powder I use this one
- 1/2 tbsp Garam Masala I recommend this one
- 1/2 tbsp Coriander Powder I recommend this one
- 1/2 tbsp Elaichi Powder Try this one
- 1 tbsp Kasuri Methi or Fenugreek Leaves I recommend this one
- A squeeze of lime
- Red Food Colour I use this
- Ghee/Butter for Basting/Frying I recommend this one
- Cut the chicken into big kebab size pieces
- Mix all the ingredients in a blow and make the marinade (add in the melted butter, salt, yogurt, red chili powder, garam masala, coriander powder, elaichi powder, kasuri methi and the squeeze of lime juice and red food colour)
- Marinate the chicken for 2 hours or longer
- 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
- Finally char the kebabs on the stove for that 'tandoor' flavour
- Serve with a slice of lime.