Mix together the yoghurt, garam masala, chilli powder, lime juice, coriander and red chilli.
Marinate the chicken in the yoghurt mixture for as long as possible, or at least an hour. Preheat the griddle pan or barbecue and cook the chicken until charred and cooked through. Set aside and toss the onions until softened and slightly charred.
Serve the chicken and onion in toasted pitta breads with green salad and low fat yoghurt.
