Murghi korma chicken in saffron-almond sauce (recipe)

From WikiMD's Wellness Encyclopedia

Murghi korma chicken in saffron-almond sauce (recipe)
NameMurghi korma (chicken in saffron-almond sauce)
IngredientsHeavy cream Saffron thread Chicken breasts Fresh cilantro Salt Ground cayenne pepper Water Garam masala Ghee Fresh ginger Garlic cloves
Cooktime (in hours)0.416666667
Preptime (in hours)8
Totaltime (in hours)8.416666667
Keto friendlinessKeto friendly
Calories517.1
Fat39.8
Protein34.5
Carbohydrate6.4
Fiber2.1
Net carbohydrates4.3
Sugar1.1
Saturated fat15.3
Cholesterol (mg)147.9
Sodium689
Servings4
Yield4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Murghi korma chicken in saffron-almond sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.

Recipe instructions

  1. In a shallow bowl or resealable container, combine the warm cream and saffron. Set aside.
  2. Meanwhile, pat the chicken dry and cut it crosswise into 1-inch-thick strips. Add the chicken to the saffron cream along with the cilantro, salt and cayenne pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours.
  3. Meanwhile, in a blender, puree the almonds, water and garam masala until fairly smooth. Set aside.
  4. In a large skillet over medium-high heat, heat the ghee or oil. Add the ginger and garlic and stir-fry until golden, 2 to 3 minutes. Add the chicken mixture, reduce the heat to medium and cook, uncovered, stirring occasionally, for 12 to 15 minutes. The chicken should be almost but not quite cooked through.
  5. Add the almond mixture, return to a simmer and cook, covered, stirring occasionally, for 8 to 10 minutes, until the chicken is cooked through. Serve immediately.

    Food tags
    Chicken, Poultry, Meat, Asian, Indian, Very Low Carbs, High Protein, High In...



Keto-meter rating
Keto meter five.png

Time:
Prep Time in Hours and Mins:8H25M

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Contributors: Prab R. Tumpati, MD