Clean and dry the chicken breast and place on a kitchen napkin. Cover the chicken with the napkin and press it with a rolling pin to flatten the surface.
Marinate the chicken breasts with garlic, ginger, chilly paste, salt, Gondhoraj lime juice and Syracuse spice.
Rub the marinade well on the chicken breasts and refrigerate it for two hours.
Heat a grill pan to smoking hot, drizzle a little oil in the pan and place the chicken breasts.
Cook for 2 minutes on high flame for the grill marks to occur, then reduce the flame and cook the chicken from both sides, each side taking approximately 6-7 minutes.
Garnish with some chopped coriander leaves and serve hot.
