Step 1

Place the chicken between two plastic wrap sheets or a zip-lock bag. Use a rolling pin or a tenderizer tool to flatten the chicken breast evenly. Although an optional step, it helps to cook the chicken evenly. Preheat the grill on medium heat.

Step 2

In a bowl, add salt, sugar, pepper powder, chilli flakes, ginger-garlic paste, cumin powder, lemon juice, oil and mix well. Add yoghurt, red chilli powder and give it whisk. Place the chicken and coat the marinade on both sides. Refrigerate the chicken for about 5-10 minutes.

Step 3

Grease the preheated grill pan with oil and place the chicken on it. Cook on one side for 5 minutes or until cooked and slightly charred with grill marks. Flip over and cook the other side for the same amount of time. Once done, rest it for a few minutes.

Step 4

You can cut the chicken into smaller pieces or serve as is. Sprinkle finely chopped coriander on top and garnish with lemon wedges alongside biryani, raita or chicken curry and steamed rice. You can also serve this dish as an appetizer or starter with chutney or mayo dip.