- 1 cup plain yogurt
- 1 red onion, finely chopped
- 1 lemon, juiced
- 1 tablespoon minced fresh ginger root
- 3 cloves garlic, crushed
- 3/4 teaspoon garam masala
- 3/4 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground turmeric
- 4 skinless, boneless chicken breast halves
- cooking spray
- 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.]