October 16 2018 recipe by Sahil Makhija![Sahil Makhija]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Main course
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Main course Keto Indian chicken farcha with green chutney dip
Chicken farcha is the lacy Indian equivalent of the American Southern fried chicken, mildly spiced and highly delicious. Let's dump the traditional breadcrumbs, ditch the carbs and keep the crisp. Serve this ultimate keto fried chicken as an appetizer or main dish with a green chutney dip.
USMetric
servingservings
Ingredients
Green chutney dip
- 1 oz. (1¾ cups) 28 g (425 ml) fresh cilantro
- 1 oz. (5 tbsp) 28 g (75 ml) fresh mint
- ½ tsp ½ tsp ginger garlic paste
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground cumin
- 1 tsp 1 tsp lemon juice
- 1⁄3 cup (2 oz.) 80 ml (60 g) Greek yogurt (4% fat)
- 1⁄3 cup (22⁄3 oz.) 80 ml (75 g) cream cheese, room temperature
Chicken farcha
- 1½ lbs 650 g boneless chicken thighs
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp pepper
- ½ tsp ½ tsp turmeric
- ½ tsp ½ tsp kashmiri red chili powder
- 1 tsp 1 tsp ground coriander seed
- ½ tsp ½ tsp ground cumin
- 1 tsp 1 tsp ginger garlic paste
- ½ ½ lime, the juicelimes, the juice
- 2 tbsp 2 tbsp ground psyllium husk powder
- 2 2 eggeggs
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Making low carb simple
Instructions
Green chutney dip
- Mix the mint, coriander, ginger garlic paste, salt, cumin powder and lime juice in a blender. If it gets too thick, add a tablespoon of water.
- Mix cream cheese and yogurt in a bowl. Add cilantro and mint mixture and combine well.
- Let rest in the fridge until you prepare the chicken.
Chicken farcha
- Prepare the chicken by separating the thigh and the drumstick. If you're using already separated pieces, start with cutting two slits in the upper side and one in the bottom side of the meat.
- Place the chicken pieces in a bowl. Season with salt, black pepper, turmeric, red chili powder, coriander powder, cumin powder, ginger garlic paste and the juice of half a lime. Combine well so the meat gets covered in the marinade. Set aside for at least 30 minutes to marinate.
- Set up a breading station for the coating. Put psyllium husk on a plate or in a bowl and crack two eggs in another bowl.
- Season the eggs with salt and pepper. Beat until fluffy.
- Heat oil on medium heat in a large frying pan. Make sure the oil is not scorching hot, otherwise the coating will be done too fast while the chicken inside will be still raw.
- Coat the chicken with the psyllium husk and then dip into the egg. Add straight to the oil to deep fry. Repeat the process with the remaining chicken pieces. Fry on medium heat until golden brown and cooked thoroughly.
- When you are done with frying, remove the chicken pieces from the oil, drain on paper towel and serve.
Of course you may share them. Sharing is caring! :-)
what type of oil should be used for frying?
The coating will not react the same to baking as it does to frying.
If you use a thin coating then this should be sufficient; if you use a thicker coating of the psyllium it may take more. Length of frying time will depend on how big your chicken pieces are as it's important to make sure they are thoroughly cooked. You can use a food thermometer to double check the internal temperature.
This recipe has not been tested with coconut or almond flour. Almond flour burns easily and coconut flour is highly absorbant.
At this point, no as the macros are drawn from the list of ingredients. I've asked the recipe team to review this recipe to adjust either the ingredients or how the chicken is cooked. Thank you for asking!
We haven't tried this in an air fryer, but it sounds like a great idea!