Add 64 keto recipes (crawled from Diet Doctor via JSON-LD, filtered by macros)

content/recipes/keto-butter-chicken-wings.md

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+---
+title: "Keto butter chicken wings"
+source_url: https://www.dietdoctor.com/recipes/keto-butter-chicken-wings
+source: dietdoctor.com
+meal_type: dinner
+protein_type: chicken
+cuisine: "Keto"
+servings: 4
+prep_minutes: 10
+cook_minutes: 75
+total_minutes: 85
+macros_per_serving:
+  calories: 687
+  protein_g: 44
+  fat_g: 53
+  total_carbs_g: 5
+  fiber_g: 1
+  net_carbs_g: 4
+thai_easy: false
+tags: ["Indian", "instructions-do-not-scale-with-servings"]
+---
+
+# Keto butter chicken wings
+
+Crispy chicken wings are life and butter chicken is one of our favorite Indian dishes. Combine the two? Indian keto magic! Serve these finger-licking Indian keto butter chicken wings as an appetizer or side dish and bask in the flavorful world of Indian masalas.
+
+**Source:** [dietdoctor.com](https://www.dietdoctor.com/recipes/keto-butter-chicken-wings)
+
+## Macros (per serving)
+- **Calories:** 687 kcal
+- **Protein:** 44 g
+- **Fat:** 53 g
+- **Net carbs:** 4 g (total 5g − fiber 1g)
+
+## Time
+- Prep: 10 min
+- Cook: 75 min
+- Total: 85 min
+- Servings: 4
+
+## Ingredients
+- 3/4 cup Greek yogurt (4% fat)
+- 2 tbsp cream cheese
+- 1/4 tsp garlic powder
+- 1/4 tsp chaat masala
+- 3 tbsp fresh cilantro
+- 2 tsp salt
+- 2 lbs chicken wings
+- 1 tsp tandoori seasoning
+- 1 tbsp ghee
+- 2 oz. butter
+- 1 tsp ginger garlic paste
+- 1/2 tsp chili powder
+- 1/2 tsp turmeric
+- 1/2 tsp coriander, ground
+- 1/2 tsp garam masala seasoning
+- 1/2 tsp ground cumin
+- 1/2 cup tomato puree
+- 1/4 cup water
+- 1 tsp dried fenugreek (kasoori methi)
+- 1/4 cup heavy whipping cream
+
+## Instructions
+1. In a medium-sized bowl, mix together the yogurt, cream cheese, garlic powder, chaat masala, and cilantro. Season with salt, to taste.
+2. Cover and refrigerate for 30 minutes or more, until serving.
+3. Preheat oven to 400°F (200°C). Set aside a rimmed baking sheet with a fitted rack, lined with parchment paper.
+4. In a large bowl, whisk together the salt, tandoori masala, and ghee. Add the chicken wings, and toss them together to completely coat.
+5. Using tongs, place wings on the baking tray rack, and bake for 25 minutes. Transfer wings into a large bowl and set aside. Meanwhile, prepare the butter sauce.
+6. Heat the butter, ginger garlic paste, chili powder, turmeric, ground coriander, garam masala, and cumin in a small saucepan, over low heat. Whisk together until butter is melted and combined.
+7. Add the tomato purée, water, and fenugreek. Stir together, cover, and cook for 5 minutes.
+8. Stir in the salt, and cook for another 5 minutes. Add the cilantro and cream, whisk together, and cook uncovered for a few minutes, until the sauce thickens. Remove from heat.
+9. Pour 3/4 sauce over the wings, and toss to coat. Using tongs or a slotted spoon, return wings to the baking rack and bake for 10 minutes, or longer for desired crispiness (reserve the leftover butter sauce in the bowl).
+10. Transfer baked wings into the bowl containing the 1/4 reserved butter sauce, and toss to coat.
+11. Sprinkle extra cilantro over the wings, and serve with the chatpata dip on the side.
+
+## Thailand notes
+⚠️ Some ingredients may need substitution in Thailand.
+
+**Substitutions:**
+- *cream cheese* → full-fat mascarpone, or strain Greek yogurt overnight
+
+1 ingredient(s) need substitution or sourcing effort in Thailand.