Name: Cornflakes-masala chicken recipe by Tisa Jacob (Thomas) at BetterButter
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4
Ingredients: 1 1/2 tbsp cayenne pepper; 1 tbsp cayenne pepper; 2 tsp black pepper; pinch turmeric; 1 tsp garam masala; 1 pinch mace powder; 2 tbsp garlic paste; 2 tbsp ginger paste; 1 tbsp lemon juice; 3 tbsp plain nonfat yoghurt; salt; 6 skinless chicken drumsticks; 3 cups cornflakes, crushed; cooking spray

ABOUT Cornflakes-masala chicken RECIPE

Marinaded with Indian spices and coated with toasted cornflakes, this chicken could be your dinner tonight!

Ingredients Serving: 4

1 1/2 tbsp cayenne pepper
1 tbsp cayenne pepper
2 tsp black pepper
pinch turmeric
1 tsp garam masala
1 pinch mace powder
2 tbsp garlic paste
2 tbsp ginger paste
1 tbsp lemon juice
3 tbsp plain nonfat yoghurt
salt
6 skinless chicken drumsticks
3 cups cornflakes, crushed
cooking spray

Instructions

In a large mixing bowl, combine all the ingredients from cayenne pepper to salt.
Coat chicken pieces thoroughly in the spice-yoghurt mixture. Keep aside in marinade for 30 minutes. Place cornflakes in a large Ziploc bag and crush.
Preheat oven to 385°F.
Line a large baking sheet with aluminum foil and spray the foil with cooking spray.
Take a marinaded chicken piece and place in the ziploc. Seal the bag and shake up and down or move so that the piece gets coated in cornflakes. Place coated piece onto baking sheet.Repeat with the remaining chicken pieces.
Spray pieces with cooking spray. Bake for 8 minutes. Then reduce oven temperature to 350°F and bake for another 30 minutes or until chicken is done and meat is no longer pink.
Serve hot with rice, roast vegetables, side salad.

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