Keto Murgh Malai Tikka

Murgh malai tikka is a starter that gets lost between butter chicken and regular tandoori—it's creamy but not curry-heavy, spiced but not incendiary. This version marries yogurt's tangy bite with heavy cream's silkiness, then simmers marinated chicken cubes in that custard-like sauce enriched with ghee. The marinade is where the work lives: ginger and garlic mashed into yogurt with white pepper powder (chosen over black for its subtle floral heat), a pinch of cardamom, and salt. Let it sit for at least an hour, longer if you have it.

At 310 calories with 34g protein and just 4g carbs, this is a satisfying starter that could anchor a keto dinner plate. The mild spice comes almost entirely from cardamom and white pepper; red chili is absent by design, keeping this elegant and restrained. Cream added to the yogurt marinade creates a sauce that's thick without being claggy. The trick is simmering, not boiling—too much heat and the cream separates, leaving you with a grainy texture. Keep the burner at medium and stir every couple of minutes. Coriander leaves and fresh lemon juice finish the dish; a last squeeze of juice brightens the cream and cuts its richness. This is particularly lovely as a dinner-party appetizer because you can marinate the chicken the day before, then sauté and simmer it just before serving. It doesn't keep as well as spicier curries (cream-based dishes fade faster), so eat within one day.