These Low Calorie Garlic Knots are only 33 calories each! Let’s be honest, though—no one stops at just one. You can enjoy 10 of them for just 330 calories. To keep the nutrition simple, just multiply the number of garlic knots you want by 33 calories each.
EQUIPMENT
Baking Sheet
Parchment Paper
Rolling Pin
Pizza Cutter or Knife
INGREDIENTS
⅔ cup self-rising flour
⅔ cup 0% Greek yogurt
¼ teaspoon garlic salt
2 tablespoons melted butter
2 garlic cloves, finely minced
2 tablespoons minced parsley
¼ teaspoon salt
Low Calorie Marinara, Pesto, or Alfredo Sauce (optional, for serving)
INSTRUCTIONS
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the flour, yogurt, and garlic salt. Mix until well combined.
Form the mixture into a dough ball.
Lay a piece of parchment paper on the countertop. Place the dough in the center, sprinkle with a little flour, and top with a second piece of parchment paper.
Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
Remove the top layer of parchment paper and use a pizza cutter or knife to slice the dough into 19 pieces (1 long cut and 8 short cuts).
Take each strip of dough and tie it into a knot, placing it on the prepared baking sheet. Repeat until all 19 knots are formed.
In a small bowl, mix the melted butter, minced garlic, parsley, and salt. Using a basting brush, brush the garlic butter mixture over the top of each dough knot (alternatively, you can dip the top of each knot into the butter mixture).
Bake for 12-15 minutes, or until golden brown.
Remove from the oven and serve hot with your favorite dipping sauces.
NUTRITION (per knot)
Calories: 33 kcal
Carbohydrates: 4g
Protein: 1.2g
Fat: 1.3g
Saturated Fat: 0.8g
Cholesterol: 3mg
Sodium: 43mg
Potassium: 18mg
Fiber: 0.2g
Sugar: 0.3g
Calcium: 10mg
Iron: 0mg
BUTTER CHICKEN (MURGH MAKHANI)
This finger-licking Butter Chicken is the ultimate creamy, dreamy Indian curry you can easily whip up at home. It captures the iconic bold orange-red hue and rich flavors, rivaling your favorite restaurant’s Chicken Makhani. Perfect for beginners, this dish pairs beautifully with basmati rice or homemade garlic naan for the full experience.
INGREDIENTS
Marinade:
2 lbs chicken thighs, cubed
½ cup dahi (see notes)
½ lemon, juiced
2 tablespoons ginger garlic paste
1 green chili, finely chopped (optional)
½ teaspoon garam masala
¼ teaspoon turmeric
½ teaspoon ground cumin
1 tablespoon Kashmiri chili powder
1 teaspoon salt
Butter Chicken Sauce:
4 tablespoons butter, divided
1 small yellow onion, chopped
1 star anise
1 black cardamom pod
4-5 green cardamom pods
1 cinnamon stick
½ teaspoon cumin seeds
1 tablespoon ginger garlic paste
½ teaspoon garam masala
1 teaspoon ground coriander
⅛ teaspoon ground cloves
1 tablespoon Kashmiri chili powder
1 tablespoon tomato paste
14 oz canned tomatoes
1 teaspoon sugar
Salt, to taste
5-8 cashews, optional
¼ cup heavy cream
1 teaspoon kasuri methi
Cilantro, red onion, and extra heavy cream for garnish
INSTRUCTIONS
Trim the fat from the chicken thighs and cube them into 1-inch pieces.
In a large bowl, combine the marinade ingredients: dahi, lemon juice, ginger garlic paste, chopped green chili, garam masala, turmeric, ground cumin, Kashmiri chili powder, and salt. Add the chicken to the marinade and coat evenly.
Cover the bowl and marinate the chicken for at least 30 minutes, or up to 24 hours in the fridge.
Crush the green cardamom pods and discard the green husks, keeping the black seeds.
In a pot, melt 2 tablespoons of butter over medium heat. Add the star anise, black cardamom, cardamom seeds, cinnamon stick, and cumin seeds, and let them infuse the butter for a minute.
Add the chopped onions and ginger garlic paste, cooking until the onions start to brown.
Stir in the ground spices (garam masala, coriander, cloves, and Kashmiri chili powder) and cook for another minute to bloom the spices.
Add the tomato paste, canned tomatoes, cashews (optional), sugar, and salt to taste.
Lower the heat and let the sauce simmer for 5-10 minutes until it thickens and darkens, releasing the fat around the edges. Remove from heat.
While the sauce is simmering, heat a cast iron skillet on high. Add 1 tablespoon of ghee or neutral oil and cook the marinated chicken in batches, browning on all sides until it reaches an internal temperature of 165ºF. Set aside.
Discard the black cardamom, star anise, and cinnamon stick from the sauce. Transfer the sauce to a blender along with the remaining butter and blend until smooth. If the sauce is too thick, add hot water 1 tablespoon at a time to reach your desired consistency.
Pour the blended sauce back into the pan and bring it to a simmer. Add the cooked chicken and stir to coat. Let it simmer for 5 more minutes, until the sauce separates from the fat again.
Slowly stir in the heavy cream and continue simmering for 2-3 minutes until the sauce is creamy and thick. Taste and adjust the spices if needed.
Remove from heat and sprinkle kasuri methi over the top, crushing the dried leaves between your hands before adding them to the sauce.
Garnish with heavy cream, cilantro, and finely diced red onions. Serve with basmati rice or garlic naan.
NOTES
You can substitute dahi with plain whole-fat yogurt.
If using a glass blender, allow the sauce to cool slightly before blending to avoid the risk of the glass breaking. An immersion blender works well if available.
If certain spices are hard to find, you can use MDH Butter Chicken Masala, adjusting it with additional garam masala, cloves, cumin, ground cardamom, and coriander to taste.
This recipe serves 4-6, depending on the sides served with the butter chicken. In an Indian household, it’s often served family-style alongside other dishes.
