Cut the chicken breast into tikka size chunks and marinate with salt, ginger garlic paste, 1tsp kashmiri red chili powder and the juice of half a lime. Marinate for 15-20minutes

To make the 2nd marinade hang the curd in a cloth to get rid of some of the water. In a bowl heat the mustard oil for 30 seconds in the micro and mix with the remaining Kashmiri chili powder to bring out the red colour.

Then add in the hung curd and remaining spices including the kasuri methi. Add the chicken into this marinade and let it sit for an hour.

Cook the kebabs on a non stick frying pan using either pan spray or a very light coating of ghee. No more than 20 calories worth of it. Cook them in 2 batches so as to not crowd the pan. Chicken breast cooks quickly so about 4minutes on each side.

Once your chicken is cooked, serve with a nice green chutney and garlic with some sliced raw red onions and coriander.