Indian Non-Vegetarian Keto Recipes

Indian non-vegetarian keto recipes

Have you recently embarked on a low-carb journey? Are you looking for delicious non-vegetarian options? These Indian non-vegetarian keto recipes are targeted to make your life simple, so in a few steps, you can achieve a perfect and delicious meal for you and your family. 

Indian Keto Diet 

Indian Keto diet is a diet plan wherein you are prescribed to go super low on carbs and consume extremely high amounts of fats in your diet. A diet plan like this puts your body into a process called Ketosis through which Ketones are produced, in simpler words, you begin to burn fats for energy! 

Indian Style Chili Chicken 

This spicy dish comes in 2 versions. The dry version is often eaten like an appetizer and the wet version which has gravy and is a main course eaten with fried rice or noodles. But here, we have a healthier, keto-friendly version. 

Nutritional Value
  • Calories: 271
  • Net Carbs: 3g
  • Carbs: 4g
  • Fat: 15g
  • Protein: 28g
  • Fiber: 1g

Servings: 4
Time Taken: 30 Minutes

  • 450 grams of Boneless Chicken Leg and Thigh Meat
  • 100 grams Green Bell Pepper
  • 50 grams Onion
  • 20 grams of Spring Onion
  • 10 grams garlic
  • 5 grams Ginger
  • 2 Green Chillies
  • 10 ml Soya Sauce 
  • 1 Splash White Vinegar
  • 10 ml Chilli Sauce of choice  
  • 1 Tsp Sesame Oil For the marinade 
  • Salt & Pepper to taste
  • 1 Tbsp olive oil For cooking 
  • Chop the capsicum and onion into chunky pieces and then chop the spring onion and separate the green part from the white and the middle. 
  • Also, chop the chicken into bite-size pieces.
  • Marinate the chicken with salt, pepper, sesame oil, vinegar, soya sauce, and chili sauce. Let it marinate for 20 minutes
  • Heat the olive oil in a wok and fry the ginger, garlic, and green chilies. 
  • Once the garlic starts to turn brown, add in the chicken.
  • You want to cook this at the highest heat possible and give it all a good mix.
  • Once the chicken is halfway cooked you can add in the spring onion middle and whites, the onion, and the green bell pepper
  • Now give everything a good mix and keep moving it around in the wok and cook till the juices released by the meat have turned into a nice thick sauce and have coated all the veggies as well.
  • Now that the chicken has cooked, the veggies too and the sauce is the consistency you like, finish with the spring onion greens and give it all once last good mix.
Keto Chicken Tikka 

These kebabs are a staple in Indian restaurants, are easy to make, and are also a super keto recipe. The moist meat coupled with delicious sauces is truly a heavenly delight.

Nutritional Value
  • Calories: 417
  • Net Carbs: 3g
  • Carbs: 4g
  • Fat: 21g
  • Protein: 49g
  • Fiber: 1g

Servings: 2
Time Taken: 60 Minutes 

  • 500 grams of Boneless chicken legs and thighs
  • 15 grams Melted Butter
  • 50 grams Yoghurt full fat 
  • Salt to taste
  • 1/2 tbsp Red Chilli Powder 
  • 1/4 tbsp Garam Masala
  • 1/2 tbsp Coriander Powder
  • 1/4 tbsp Elaichi Powder 
  • 1 tbsp Kasuri Methi or Fenugreek Leaves 
  •  A squeeze of lime
  •  Red Food Colour
  •  Ghee/Butter for Basting/Frying
  • Cut the chicken into big kebab-size pieces
  • Mix all the ingredients in a blow and make the marinade
  • Marinate the chicken for 2 hours or longer
  • Fry the kebabs in ghee in a frying pan or skewer them and put them in the oven at the highest temperature for 15 minutes. 
  • Halfway through coat with butter or ghee
  • Finally, char the kebabs on the stove for that ‘tandoor’ flavor
  • Serve with a slice of lime.
Keto Butter Chicken 

Butter chicken is one of the most popular non-vegetarian dishes in the country. The enticing blend of chicken, and tomato. cream and Kasuri methi is surely the best combination ever. And the good news is, it can be had while on Keto as well!

Nutritional Information:

  • Calories: 370
  • Net Carbs: 5g
  • Carbs: 5g
  • Fat: 26g
  • Protein: 26g
  • Fiber: 0g

Servings: 3
Time Taken: 20 Minutes 

  • 450 grams of Boneless & Skinless Chicken Thighs
  • 15 grams Butter 
  • 1 Tsp Dried Fenugreek Leaves
  • 150 ml Tomato Puree
  • 100 ml Heavy Cream 
  • 1 Tbsp Avocado Oil 
  • 50 ml Water
  • Salt & Pepper to taste
  • Season the chicken on both sides with salt and pepper. 
  • Then heat the avocado oil in a pan and pan-fry the chicken for about 3-4 minutes on each side till fully cooked. 
  • Once cooked set it aside.
  • In the same pan heat the butter and once it\’s melted add in the tomato puree and mix well till it emulsifies. 
  • Then add in the Kasuri methi and water and cover and cook for 5 minutes.
  • Now give everything a good mix and turn down the heat to low before adding in the heavy cream.
  • Then add in the chicken.
  • Let it just heat through with the sauce for about a minute on low heat and then take it off the stove.
  • Serve hot with keto rice or keto naan!
Tandoori Chicken with Mint Chutney


This mouthwatering tandoori chicken is packed with delicious Indian flavors. When combined with some keto mint chutney, it tastes absolutely heavenly.

  • Chicken (boneless and cut) – 500 grams
  • Ginger garlic paste – 1 tablespoon
  • Red chili powder – 1 teaspoon (more if you want it spicy)
  • Turmeric – 1 teaspoon
  • Coriander powder (washed and chopped) – 2 tablespoons
  • Cumin powder – 1 tablespoon
  • Olive Oil – 2 tablespoons
  • Salt and pepper – as per your taste
  • For the Mint Chutney
  • Mint leaves/Pudina – 1 cup
  • Ginger (washed, and peeled) – 1/2 inch chunk
  • Coriander – 1/2 cup
  • Green chilies – 2-3
  • Fresh lime juice – 2 teaspoons
  • Water – as needed
  • Olive Oil – 1 tablespoon
  • Salt – as per your taste


  • In a large bowl mix the spices with olive oil and lemon juice. 
  • Smear this mix over the chicken completely. 
  • Cover and refrigerate for 20 minutes. 
  • While the chicken is getting ready, add all the chutney ingredients except water into a blender. 
  • Blend until smooth; add water if and when needed. 
  • Add salt as per your taste.
  • Preheat the oven. 
  • Toss the marinated chicken in for about 20-25 minutes flipping occasionally. 
  • Your tandoori chicken with mint chutney is ready!


Chicken Salad

Extremely simple to put together, this instant chicken salad will have you satiated, and will not pull you our of ketosis as well!

Servings: 1
Time Taken: 15 Minutes

  • Chicken – 1 cup
  • Red Bell Pepper (chopped) – 1/2 cup
  • Green Bell Pepper (chopped) – 1/2 cup
  • Olive Oil – 2 tablespoons
  • Full-fat salad dressing or homemade Mayo – 4 tablespoons
  • Your favorite spice mix – 3 teaspoons or as needed
  • Salt – as per your taste
  • In a pan, heat the olive oil and add in the chopped bell peppers. 
  • Add the chicken and stir fry until the chicken becomes slightly crispy. 
  • Now add your favorite spice mix and salt. 
  • Saute for a minute and transfer into a bowl. 
  • Add the dressing and you’re all set!
Keto Fish Curry 

This comforting fish curry is super easy to make, you can use any fish you have available or even prawns for that matter!

Servings: 4
Time Taken: 30 Minutes

  • 300 grams of Fish Fillets
  • 100 grams Onions
  • 200 grams of Coconut Cream 
  • 1 Tsp Coriander Powder 
  • 100 ml Tomato Puree
  • 10 grams of Ginger Garlic Paste 
  • 1 Tsp Mustard Seeds 
  • 10 Curry Leaves
  • 1 Green Chilli
  • 2 Tbsp Ghee 
  • Salt to Taste
  • 1 Dried Red Chilli 
  • Coriander to garnish
  • A couple of pieces of Kokum 
  • 1/2 Tsp Turmeric 
  • 1 Tsp Kashmiri Red Chilli Powder 
  • Start by grating the onion and also cutting your fish fillets into curry size pieces. 
  • Also, soak the Kokum in about 50ml of hot water.
  • Heat the ghee in a heavy bottom saucepan and once melted add in the mustard seeds.
  • Cook the mustard seeds on medium heat till they start popping and then add in the curry leaves and both green and dried red chilies. 
  • Add in the grated onion and then cook on low-medium heat for about 4-5minutes till the onions just about start to get some color on them. 
  • Then add in the ginger and garlic paste and continue cooking for another minute
  • Then add in the turmeric, chili powder, and coriander powder. 
  • Cook the spices for about 1 minute before adding in the Kokum along with its water and also tomato puree. Add about 50ml of additional water
  • Give it a good mix and cover it with a lid and cook on low heat for 5-8 minutes till the oils separate from the tomato puree.
  • Then add in the coconut cream and mix well. Season with salt and taste it.
  • Bring the curry up to a boil and lower the heat till the curry is gently simmering. 
  • Then add in the pieces of fish. Make sure they are submerged in the curry and cover and cook with the lid for about 4-5 minutes.
  • Check that the fish is cooked and then turn off the heat and finish with fresh coriander.
  • Serve the curry with some delicious cauliflower rice!
Keto Lamb Curry 

Quicker than the traditional way to cook mutton, we have used the pressure cooker for this one. It’s the fastest way to cook the mutton and make it tender. It still tastes absolutely amazing, while keeping all the flavors intact. 

Nutrition Info 
  • Calories: 154
  • Net Carbs: 2g
  • Carbs: 2g
  • Fat: 6g
  • Protein: 23g
  • Fiber: 0g

Servings: 4
Time Taken: 60 Minutes

  • 400 grams of Boneless Mutton
  • 1 Onion – Pureed
  • 1/2 Tsp turmeric powder 
  • 1 Tsp Ginger Garlic Paste 
  • 1/2 Tsp Coriander Powder 
  • 1 Tsp Fresh Coriander
  • One Tbsp Ghee 
  • Salt to Taste
  • 1 Tbsp Green Cardamoms 
  • One Tbsp Black PepperCorns
  • 1 Tbsp Cumin Seed
  • In a grinder grind the cardamoms, peppercorns, and cumin seeds
  • In a pressure cooker heat 1 tbsp of ghee and add 2 tablespoons of the ground spices
  • Add in the mutton and coat well with the spices and season with salt.
  • Now add in the ginger-garlic paste, and onion paste and mix well
  • Add in some water, turmeric, and coriander powder, and then pressure cook for 20 minutes.
  • Finish with fresh coriander and serve.
Keto Chicken Rice

One of the simplest dishes ever, this dish features boiled chicken, clear chicken soup, and some aromatic rice. The real star of this show is the Khao man gai sauce. It’s what packs a punch and is many layers of flavor. 

Nutrition Info for the rice
  • Calories: 231
  • Net Carbs: 4g
  • Carbs: 7g
  • Fat: 19g
  • Protein: 5g
  • Fiber: 3g
Nutrition Info for the sauce
  • Calories: 19
  • Net Carbs: 3g
  • Carbs: 3g
  • Fat: 0g
  • Protein: 1g
  • Fiber: 0g

Servings:  4


For the chicken & the soup

  • 1 Full Chicken with Skin
  • 1 liter Water You might need more
  • 2 Tsp Salt
  • 1 Tsp Black Pepper
  • 100 grams vegetable of choice
  •  A handful of coriander

For the Khao Man Gai sauce

  • 15 grams garlic
  • 6 grams Thai Bird\’s Eye Chilli 
  • 1 Tbsp Soya Sauce
  • 15 grams Ginger
  • 5 grams of Coriander Stems
  • 1 Tbsp White Vinegar 
  • 3 Tbsp Chicken stock Reserve from the soup
  • 1 Tbsp Fermented Soya Bean Paste 
  •  a few drops of Stevia


Chicken Soup
  • Start by boiling the water for the chicken in a large pot and season it with salt. Once it comes to a boil immerse the chicken in the pot.
  • Cover and cook for 35-40 minutes till the chicken is fully cooked.
  • Remove the chicken and set it aside on a wire rack to cool.
  • Boil the chicken stock and skim off any impurities that might rise to the surface.
  • Reduce down to about 1 liter of liquid or once it reduces to a point where you have a strong chicken flavor.
  • Simmer the soup and season with pepper and add in the vegetable of choice.
  • Traditionally winter melon is used so you can add that if you have access to it or any other vegetable you like.
  • Once the vegetables have softened, turn off the heat and add in the coriander. 
  • Taste once again for seasoning and the soup is ready.
Khao Sauce
  • For the Khao man gai sauce just add all the ingredients in a food processor and blend into a fine paste.
  • Cook out the paste on a frying pan for about 2-3 minutes till the rawness is cooked out.
  • Remove from the pan and set it aside to cool and serve later with the chicken rice.
  • For the cauliflower rice part of this dish fry the garlic in chicken in a frying pan till it turns nice and golden brown.
  • Then add in the riced cauliflower and give it all a good mix. Add in the reserved stock and cook till the cauliflower is tender and the stock has cooked out.
  • Season with salt and then serve with the chicken.
  • To assemble the dish, serve the rice with some of the boiled chicken, either carve the breast or legs and serve with some soup and sauce.
  • Enjoy!

Get started with your Weight Loss Journey today and take a step towards a healthy lifestyle! Stay tuned for inspiring Weight Loss Journeys, and Delicious Recipes! Also, don’t forget to follow us on Instagram for the daily dose of Health, and Wellness content! 

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