Low Carb Bhuna Chicken
How to Make It
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 2
Add the garlic, ginger, and diced jalapenos. Stir them well and cook until fragrant.
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 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 5
Add the chopped tomatoes along with about 6 tbsp of water and another ¼ tsp kosher salt.
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 7
At this point, add the diced chicken and stir them well to coat them.
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 9
Serve with cauliflower rice and a good squeeze of lemon on top for acidity and chopped cilantro.
Ingredients
- Ghee – 2 tablespoon
- Garlic – 1 tablespoon, chopped
- Jalapeno Peppers – 1 large – approx 4″ – 6″ long
- Ginger – 2 tablespoon, sliced
- Onion – 1 cup
- Coarse Kosher Salt by Morton – ¼ tsp
- Turmeric, Ground – 1 teaspoon
- Chili Powder – 2 teaspoon
- Cumin, Ground – 2 teaspoon
- Coriander, Seed – 2 teaspoon
- Garam Masala – 1 teaspoon
- Tomato – 4 large – 3″ diameter
- Coarse Kosher Salt by Morton – ¼ tsp
- Chicken Broilers Or Fryers Thigh Meat Only Raw – 1 lb
- Coarse Kosher Salt by Morton – ¼ tsp
- Lemon – ½ medium – 2 1/8″ diameter
- Cilantro – 4 tablespoon