Servings: 4 servings
Calories: 310kcal
Ingredients
- 500 g boneless chicken thighs cut into small pieces
- 2 tbsp full-fat yogurt Marinade
- 1 tbsp ginger-garlic paste Marinade
- 1 tsp red chili powder Marinade
- 1/2 tsp turmeric Marinade
- 1 tsp garam masala Marinade
- 1 tbsp lemon juice Marinade
- Salt Marinade
- 3 tbsp almond flour Coating
- 1 tbsp psyllium husk Coating
- 1 tsp red chili powder Coating
- Salt Coating
- Ghee for frying Coating
- Curry leaves and green chilies for garnish Coating
Instructions
- Marinate chicken minimum 2 hours.
- Mix almond flour, psyllium husk, and spices for coating.
- Press chicken pieces into coating mixture.
- Heat ghee in a heavy pan over high heat.
- Fry chicken in batches 4–5 minutes per side until deep golden.
- Fry curry leaves and green chilies in remaining ghee until crispy.
- Toss chicken with curry leaves and chilies.
- Serve immediately with lemon wedges.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 30g | Fat: 19g | Fiber: 2g
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