To a mixing bowl, add Greek yogurt, black pepper, red chili powder, garam masala, coriander powder, ginger garlic, turmeric, dried herbs and salt.

Mix well and taste test. The marinade has to be thick. Add more salt or ground spices to your taste. Wipe dry the Chicken with few kitchen tissues.

Marinate the chicken and rest aside for 30 minutes. You can also refrigerate and use up to 48 hours. The longer it rests the tender and flavorful chicken tastes.

Butter the bread slices and toast them until crisp and golden, on a hot grill pan or on a griddle. Remove them and keep aside.

Spread a teaspoon of oil or butter over the grill pan or griddle. Once hot, Shake off the excess marinade from the chicken and place it over the pan.

Cook for 3 to 4 minutes on a medium to high heat, depending on the thickness of the chicken. At this stage, using a tong turn the chicken to the other side.

Grill on both the sides until fully cooked and tender. The internal temperature of the chicken reaches 165F. If the chicken oozes out plenty of moisture, simply grill on the highest heat until it evaporates.

Remove the chicken to a wooden board or plate.

Optionally - Spread soft butter on the inner side of the toasted bread. This way your bread doesn't get soggy with all the sandwich spread or chutney.

Spread your mint chutney or sandwich spread all over the bread. Layer the chicken, followed by slices of onions, tomatoes & coriander leaves or parsley.

Cover with another buttered and spread smeared bread slice. Press down well so the sandwich binds together.

Serve grilled chicken sandwich immediately.