A Healthy take on Butter Chicken in a Dutch Oven Pot!

Posted by Fernando Acosta on

Looking for keto friendly comfort food? – Try this low-carb Butter Chicken recipe that can be done in 30 minutes. Our favorite Indian curry recipe made healthy with a twist! To enhance nutritional value, we’re swapping out butter for Ghee and your traditional pan for a Dutch Oven Pot!

Nontoxic and Nonstick

Wondering makes cast iron better? Adding nutritional value, such as boosting antioxidant content in your food, cooking with a cast iron can help to preserve a higher amount of antioxidants naturally present in your food. Due to its wonderful heat retention properties, cast iron helps to prevent oxidation of the antioxidants in your food. Made of 100% cast iron, RJ Legend’s 1.9Q Dutch Oven Pot is perfect for this recipe. This dutch oven pot also features 3 coatings of enameled layering that is naturally nonstick. Due to the cast iron having naturally nonstick properties, there are no added harmful chemicals or coatings, making this a safer option for cooking and serving food.

Butter Chicken with Ghee?

What is ghee? Similar to Butter, Ghee is essentially concentrated butter (without milk solids – great for those who are lactose intolerant). This means all the nutrients and vitamins in regular butter are concentrated in ghee as well – making this a nutritional powerhouse!

Serves:                      3

Cook Time:             20 minutes

Prep Time:             10 minutes

Total Time:            30 minutes


  • .75 lbs of cubed Chicken Breast
  • 1 tablespoon of garam masala
  • 5 teaspoons of grated fresh ginger
  • 5 teaspoons of minced garlic
  • 2 ounces of whole milk plain Greek yogurt
  • 5 tablespoon of coconut oil
  • 1 tablespoon of ghee
  • ½ an onion
  • 1 teaspoon of grated fresh ginger
  • 1 teaspoon of minced garlic
  • 5 ounces of crushed tomatoes
  • 5 tablespoon of ground coriander
  • ¼ tablespoon of garam masala
  • 1 teaspoon of cumin
  • ½ teaspoon of chili powder
  • ¼ cup of heavy cream
  • Pinch of sea salt, to taste
  • Optional: Minced Cilantro
  • Optional: Sliced fresh jalapenos


  • Large Bowl
  • Blender
  • 9Q Dutch Oven Pot
  • Spatula
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Measuring Cups
  • Mixing Spoon

Alternative Ingredients/Brand Recommendations

  • Onion – Yellow (lowest amount of carbs)
  • Whole Milk Plain Greek Yogurt – Fage Greek Yogurt 5% Milkfat (lowest amount of carb to protein ratio, may alter taste)
  • Heavy Cream – Organic Valley Brand


  1. Cut the chicken into 2-inch pieces, then place into large bowl.
  2. Add in garam masala, grated ginger, and minced garlic. Then add in yogurt while stirring. Stir until combined. Refrigerate for at least 30 min. (Best overnight)
  3. In a blender, add in onions, ginger, garlic, crushed tomatoes, & spices. Blend until smooth, refrigerate until ready to use.
  4. Take your Dutch Oven pot and heat 1 tablespoon of oil, over medium heat.
  5. Add in marinated chicken into pot, cook for 3 – 4 minutes until each side is brown.
  6. Pour in the prepped sauced and cook for another 5 – 6 minutes.
  7. Stir in heavy cream and ghee, then cook and stir for another minute.
  8. Optional – Garnish with Cilantro and serve with cauliflower rice.

Nutrition Facts (Per Serving):

  • Calories: 293
  • Fat: 17g
  • Carbs: 9g
  • Protein: 29g


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Photo by timolina 

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