Whisk together yogurt, salt, all spice or pepper powder and water.

Wash and slice the breasts if very large. Add them to the buttermilk (yogurt and water).

Rest for over night or at least 4 hours in the fridge.

Mix together little salt, red chilli powder and flour. Set aside.

Beat egg with 2 tbsp water. Set aside.

Drain the buttermilk from chicken and place them in the flour and coat them well.

Dip in the egg mixture and then roll in the bread crumbs.

Allow to rest for 10 mins.

Deep fry in hot oil on a medium high heat until golden and cooked completely. Drain them on a kitchen tissue.

Slice and toast the bun on a griddle.

Place the patty, then lettuce and tomato.

Prepare a sauce by stirring mayo or hung curd, mustard powder, olive oil, pepper, salt and lemon juice.

Add this generously over the tomatoes. You can also add tomato ketchup. Place the other half of the bun.

Serve chicken burger immediately.