Low Carb Dosa with Butter Chicken

September 30, 2018

Low Carb Dosa with Butter Chicken

My family and I have been on a low carb journey.  This has helped us tremendously with mental focus, clarity and weightloss. So, I’m always looking for ways to take traditional Indian recipes and substituting the higher carb ingredients with lower carb ingredients.  My family loves this low carb Dosa with butter chicken recipe as an alternative to the traditional dosa with sambar or potato masala. My son actually loves this version of dosa instead of the regular dosa as it has his favorite ingredient – cheese.

 

What is Dosa ?


Dosa is a type of pancake from India and its made from a a fermented batter. It is similar to a crepe in appearance. Its main ingredients are rice and black gram (lentil). Dosa is a typical part of the south Indian diet but is also popular all over India.

 

What is butter chicken ?

Butter chicken also known as murgh makhani (Hindi) is a dish of chicken in a mildly spiced tomato sauce. This is a famous Indian dish. The chicken takes on an intoxicating aroma as it cooks in the creamy tomato sauce and combination of indian spices.

There is no need for fermenting the batter with this recipe so you can make instant dosa that takes less than 5 mins to make the batter. All you need to do is combine all the ingredients in the recipe ingredient list and you are ready to make this yummy low carb dosa. Traditionally, dosa is served with chutney, sambar, or potato masala.  We love to eat this low carb dosa with butter chicken. This makes its a complete breakfast, lunch or dinner.

 

For more low carb diet recipes click here

Low Carb Dosa with Butter Chicken
Low Carb Dosa with Butter Chicken
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Low Carb Dosa with Butter Chicken
Low Carb Dosa with Butter Chicken
Low Carb Dosa with Butter Chicken
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Servings Prep Time Cook Time Passive Time
8servings 15minutes 30minutes 5minutes
Ingredients
  • Low Carb Dosa
  • Salt to taste
  • 1 1/2 cup almond flour
  • 8 oz raw mild cheddar cheese shredded
  • 1 can organic coconut milk
  • pinch fenugreek powder optional
  • 1/4 tsp asafoetida optional
  • Butter Chicken Marinade
  • 2 pound boneless chicken thighs cut into 1½ inch pieces
  • 1 cup full fat yogurt
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tbsp lemon juice
  • 2 tsp turmeric powder
  • For the sauce
  • 3 tbsp coconut oil
  • 1 onion chopped
  • 6 cloves garlic
  • 1 inch ginger
  • 4 cloves
  • 4 peppercorns
  • 1 inch cinnamon stick
  • 1 tbsp garam masala
  • 1/2 cup cashews
  • 1 tsp Kashmiri Red Chili Powder adjust to add or reduce spiciness
  • 1 tsp cumin powder
  • 1 tbsp coriander powder optional
  • 2 tbsp tomato paste
  • 1 1/2 cups chicken stock
  • 1/4 cup heavy cream
  • 2 tbsp butter or ghee
  • 2 tbsp kasthuri methi optional
  • cilantro chopped to garnish
Servings: servings
Units:
Title Text
Ingredients
  • Low Carb Dosa
  • Salt to taste
  • 1 1/2 cup almond flour
  • 8 oz raw mild cheddar cheese shredded
  • 1 can organic coconut milk
  • pinch fenugreek powder optional
  • 1/4 tsp asafoetida optional
  • Butter Chicken Marinade
  • 2 pound boneless chicken thighs cut into 1½ inch pieces
  • 1 cup full fat yogurt
  • 1 tsp Kashmiri Red Chili Powder
  • 1 tbsp lemon juice
  • 2 tsp turmeric powder
  • For the sauce
  • 3 tbsp coconut oil
  • 1 onion chopped
  • 6 cloves garlic
  • 1 inch ginger
  • 4 cloves
  • 4 peppercorns
  • 1 inch cinnamon stick
  • 1 tbsp garam masala
  • 1/2 cup cashews
  • 1 tsp Kashmiri Red Chili Powder adjust to add or reduce spiciness
  • 1 tsp cumin powder
  • 1 tbsp coriander powder optional
  • 2 tbsp tomato paste
  • 1 1/2 cups chicken stock
  • 1/4 cup heavy cream
  • 2 tbsp butter or ghee
  • 2 tbsp kasthuri methi optional
  • cilantro chopped to garnish
Servings: servings
Units:
Title Text
Instructions
Low Carb Dosa
  1. Mix all ingredients together to make the dosa batter
  2. Heat a cast iron griddle on medium heat
  3. Pour the batter on the griddle and spread the batter
  4. Cover the griddle and let it cook on medium heat for 3 to 4 mins
  5. Lift the bottom of the crepe to make sure its crispy and brown
  6. Flip the dosa over and cook for an additional 2 minutes
  7. Fold over and server with chutney or butter chicken
Butter Chicken
  1. Mix in a bowl all the ingredients from the marinade list and apply them to the chicken pieces. Cover and refrigerate for a couple of hours or up to a day ahead, if possible.
  2. In a large pan over medium heat, add 1 tsp of coconut oil. When the oil is hot, add the cloves, peppercorn and cinnamon sticks. Once they are well toasted add in the garlic and let the garlic roast for a few more minutes.
  3. Add the ingredients from the previous step to a blender along with the ginger and cashews. Blend the ingredients until they form a fine paste. Add water if needed.
  4. Add the remaining coconut oil to the frying pan. Add in the chopped onions and cook, stirring often, until translucent. Add the red chili powder, coriander powder, garam masala, cumin powder. Add in the paste from the previous. Continue to cook stirring frequently.
  5. Add the chicken with the yogurt marinade to the pan. Cook for 5 minutes or until the chicken turns opaque (or goes from pink to whitish color).
  6. Pour in the chicken stock, tomato paste and Kasthuri methi.
  7. Cook till the chicken is tender and the gravy is reduced to half the original volume.
  8. Melt the butter and pour it over the chicken.
  9. Garnish with cilantro leaves and serve with the low carb dosa.