Start by prepping the chicken. Separate the chicken tender from the breast. Then cut off the bottom part of the breast (the thin section) and then slice the fat top part from the center to butterfly it.
In a large bowl mix all the other ingredients and then add the chicken and give it all a good mix. Marinate for at least 1 hour or overnight in the fridge.
Heat a non stick pan on the stove and then fry the chicken in batches. Cook for 3-4 minutes on each side. Breast meat cooks very fast and the longer you cook it the more it will dry out.
Once cooked, serve with some mint and coriander chutney.