Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
- 1 1/2 pounds chicken breast boneless and skinless, cut into chunks
- 1 tsp butter melted
- 1 cup red onions quartered
- 1 cup capsicum cut into cubes
- 1 cup baby corn
For the First Marinade:
- 1 tsp salt
- 2 tsp garlic-ginger paste
- 2 tbsp lemon juice
For the Second Marinade:
- ½ cup Greek yogurt
- 1 tbsp cornstarch
- ¼ cup olive oil
- ½ tbsp Tandoori masala
- 1 tsp kashmiri red chili powder
- ¼ tsp turmeric powder
- ½ tsp garam masala
- ¼ tsp black pepper
Assemble the ingredients together and make sure you have everything.
In a medium bowl, mix all the first marinade ingredients and marinate the chicken for 1 hour.
In another bowl, mix all the second marinade ingredients and marinate the chicken for another hour.
Preheat the oven to 400°F.
Meanwhile, thread the chicken, onions, capsicum, and baby corn using bamboo skewers.
Place the chicken on a foiled baking sheet and bake for 10 minutes per side. Brush it with melted butter while baking.
Calories: 429kcal | Carbohydrates: 23g | Protein: 42g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 794mg | Potassium: 952mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1387IU | Vitamin C: 59mg | Calcium: 53mg | Iron: 1mg