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Ingredients

1 cup plain yogurt 1 red onion, finely chopped 1 lemon, juiced 1 tablespoon minced fresh ginger root 3 cloves garlic, crushed ¾ teaspoon garam masala ¾ teaspoon ground cumin ½ teaspoon cayenne pepper, or to taste ¼ teaspoon ground turmeric 4 skinless, boneless chicken breast halves cooking spray

Nutrition Info

180.7 calories carbohydrate: 9.5 g cholesterol: 64.5 mg fat: 3.7 g fiber: 0.9 g protein: 26.8 g saturatedFat: 1.3 g servingSize: - sodium: 96.2 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Combine yogurt, red onion, lemon juice, ginger, garlic, garam masala, cumin, cayenne, and turmeric in a bowl. Place chicken breasts into yogurt mixture and flip to coat, cover bowl with plastic and refrigerate overnight.
Preheat oven to 360 degrees F (180 degrees C). Spray a baking pan with cooking spray.
Cut chicken into bite-size pieces and thread onto skewers. Discard used marinade. Lay skewered chicken into baking pan.
Bake in the preheated oven until chicken is browned with a few blackened spots and the juices run clear, about 20 minutes. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C). [See Note for grilling instructions.]

4 servings

This is one of my favorites, especially when friends are over.