Chicken fry...without oil!

Can we even call it a fry if we do not use oil? Not so sure but who is going to be a word-police here eh? So, let me use the word, Chicken Fry :)
I started off this process hoping to make tandoori chicken in my oven (not the traditional tandoor). But I realized that I hardly have any Kissan Tandoori powder left. That's how this new chicken fry was born; all the ingredients are my guess work :). Most of the ingredients are commonly available in any Asian home.

Ingredients:
Chicken: 1 lb (close to 1/2 kg), skinless and boneless, I used chicken breast
Yogurt: 2 tbsp
Coriander powder: 1 tsp
Cumin Powder: 1 tsp
Red Chili powder: 1 tsp
Ginger Garlic paste: 1 tbsp
Salt: according to taste
Food Color: 1 pinch

Note: I actually used garlic seasoning and excluded salt. For extra favorite flavor, use what ever you like :)

Method:
Cut the chicken pieces in to desired size and marinate with all the ingredients. Keep it in fridge for at least 2 to 3 hours.

Preheat the oven to 450 F. In a baking tray, line all the chicken pieces. Keep the chicken in the oven for 15 minutes. Then, remove from the oven and turn the chicken pieces so that the other side of the piece also gets properly roasted. Return to the oven and cook for another 15 minutes. Now remove and turn the pieces again. Cook for another 15 minutes. So, in total you cooked for 45 minutes. But now, the chicken would have cooked to perfection.