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How to make Keto Chicken Tikka

keto chicken

Keto chicken tikka is an absolutely delicious Indian appetizer that is a must-try!

Cooking Method
Cuisine
Courses ,
Time
Prep Time: 10 min Cook Time: 5 min Rest Time: 3 hour
Servings 4
Description

Chicken Tikka is an absolutely addictive Indian appetizer! Chicken pieces are marinated in aromatic spices and smoked with charcoal to give it an outstanding flavor! Here I will show you an easy recipe for keto chicken tikka that you can make using a fry pan 🙂

Ingredients
    Chicken
  • 1 kilogram Chicken thighs (cut in 2x2 inch tikka pieces)
    • First Marinade
  • Lime juice (from 1 lime)
  • 1 teaspoon Salt (or to taste)
  • 2 tablespoons ginger/garlic paste (freshly made)
    • Second Marinade
  • 2 tablespoons Hung yogurt (or Greek yogurt)
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Black pepper powder
  • 2 tablespoons Kashmiri red chilli powder
  • 1/2 teaspoon Cumin powder
  • 2 teaspoons Coriander powder
  • 2 teaspoons Garam Masala Powder
  • 1 tablespoon Kasuri Methi (or dried fenugreek leaves)
  • Red food color (optional)
  • 2 tablespoons Oil (any neutral oil)
  • 1 tablespoon Mustard Oil
    • After cooking tikkas
  • 1 tablespoon Butter (melted)
  • 1/2 teaspoon Chaat masala
Instructions
    First Marination

  1. Cut chicken thighs in 2 inch pieces. Brine in salt water for 1-2 hrs if possible (that makes the chicken tikkas juicier)

  2. Add lime juice, fresh ginger garlic paste and salt to taste

  3. Mix well with the chicken and marinate for 30 min at room temperature

    4. Second Marination

  4. After the first marination, add turmeric powder, cumin powder, coriander powder, garam masala powder, kashmiri red chilli powder, kasuri methi powder, black pepper powder, hung yogurt, mustard oil and normal cooking oil to the chicken.

  6. You can add a little red food color if you wish

  7. Mix well

  8. Place a metal plate/bowl on top of the chicken and place a hot piece of charcoal. Drizzle some melted ghee on the coal and place the lid on.

  9. Let the chicken bathe in smoke for 30 min at least

  10. After 30 min, take out the charcoal and let the chicken continue to marinate for 2 hrs at room temperature or overnight in the refrigerator.

    11. Frying the Chicken

  11. Heat a flat pan to high heat. Apply some oil and brush it on the surface of the pan.

    Don’t add too much oil on the pan.

  12. Place the chicken pieces on the pan.

    Don’t overcrowd the pan with chicken, that would reduce the temperature of the pan and you wont get char marks on the tikkas.

  13. Keep flipping the chicken pieces from time to time and in 4 to 5 min the tikkas should cook through.

    You can drizzle some oil on the pieces. Don’t place the lid on, if not you will end up with a chicken curry lol! The pieces would ooze out a lot of liquid.

  14. Place the pieces in a bowl and place a lid on the bowl. That way the chicken tikkas with stay moist

  15. Once all the tikkas are done cooking, sprinkle them with chaat masala and pour melted butter on them.

Nutrition Facts per serving (from MyFitness Pal)

Servings 4

Amount Per Serving
Calories 599kcal
% Daily Value *
Total Fat 35.6g55%
Saturated Fat 8.7g44%
Cholesterol 345.7mg116%
Sodium 897.9mg38%
Potassium 723.3mg21%
Total Carbohydrate 1.1g1%
Dietary Fiber 0.3g2%
Sugars 0.2g
Protein 60.8g122%
Vitamin A 1.1 IU
Vitamin C 14.7 mg
Calcium 5.5 mg
Iron 19.5 mg
Net Carbohydrates 0.8g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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