Heat oven to 190 °C.

Cut chicken meat into chunky strips.

Grab a small bowl and mix yoghurt, turmeric powder, salt, pepper, and chilli powder.

In another bowl, crush cornflakes with your bare hands or a hand blender.

Place the chicken in the yoghurt sauce and stir with your bare hands, so the sauce entirely covers the meat.

Bread single pieces of meat in crushed cornflakes and place them onto a baking sheet covered with baking paper.

Bake at 190 °C for approximately 20 mins.

Check if the meat is done before taking the sheet out. Jab one piece with a sharp knife. If the meat is still pink, put the sheet back in the oven.

Serve with yoghurt dip made of natural yoghurt, garlic, lime zest, and chopped parsley.