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Photo of Cornflakes-masala chicken by Tisa Jacob (Thomas) at BetterButter

Cornflakes-masala chicken

Tisa Jacob (Thomas)
45 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Cornflakes-masala chicken RECIPE

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

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Fusion
  • Baking
  • Main Dish
  • Low Fat

Ingredients Serving: 4

  1. 1 1/2 tbsp cayenne pepper
  2. 1 tbsp cayenne pepper
  3. 2 tsp black pepper
  4. pinch turmeric
  5. 1 tsp garam masala
  6. 1 pinch mace powder
  7. 2 tbsp garlic paste
  8. 2 tbsp ginger paste
  9. 1 tbsp lemon juice
  10. 3 tbsp plain nonfat yoghurt
  11. salt
  12. 6 skinless chicken drumsticks
  13. 3 cups cornflakes, crushed
  14. cooking spray


  1. In a large mixing bowl, combine all the ingredients from cayenne pepper to salt.
  2. 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.
  3. Preheat oven to 385°F.
  4. Line a large baking sheet with aluminum foil and spray the foil with cooking spray.
  5. 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.
  6. 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.
  7. Serve hot with rice, roast vegetables, side salad.

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