A region in Tamil Nadu, Chettinad has a distinct cuisine that has been influenced by other South East Asian cuisines, thanks to the trading links that the Chettiars (residents of Chettinad) had with these countries.

Ingredients

1 Kg Chicken     2 Onions, sliced thinly     2 Tomatoes     1 Table spoon turmeric powder     Coriander and curry leaves, as required     1 Table spoon mustard seeds     Salt, to taste     6 Table spoon oil

For the masala

2 Cups grated coconut     15 Red chilies     1 Table spoon sombu (big cumin)

Method

Grind ingredients for the masala together with 1/2 cup of water.Keep aside.

Heat oil in a pan, and add mustard seeds along with curry leaves. When the seed start to sputter, add onions. Saute for about 2—4 minutes or until golden brown.Then add tomatoes and ground coconut paste. Let the paste cook for about 10 minutes on a simmer. Add turmeric / powder and salt. When the oil separates from the masala, add Cut pieces of Chicken and cook for about 5-6 minutes.

Garnish with coriander leaves and serve.

Ingredients

2 Whole medium chicken breasts,skinned,halved lengthwise,and boned     16 Ritz round crackers     2 Table spoon Butter or margarine     1/2 Cup Bottles barbecue sauce     Sweet sour sauce or 1 Egg -mustard mayonnaise     Sandwich and salad sauce

Method

Put chicken and 1 tablespoon water into a 9" microwave safe pie plate.

Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give dish a half turn. Cook 2 minutes more or until no pink remains. Pour off liquid. In small bowl, stir together egg and 1 tablespoon water. In a plastic bag, crush crackers. Cut chicken into bite size chunks. Dip chunks into egg mixture, then put into bag with crushed crackers. Shake to coat chicken.

In microwave safe pie plate cook butter about 15 seconds or until melted. Add chicken. Cook, uncovered for 1 minute. Stir. Cook 1 or 2 minutes more or until hot. In small microwave safe bowl, cook sauce, uncovered, about 1 minute or until hot. Use sauce for dipping.

Ingredients

2 Eggs, beaten     1 1/2 Cups milk     1 Cup flour     3/4 Cup fine bread crumbs     1 Table spoon. Knorr chicken bouillon     1/2 Table spoon. salt     1/2 Table spoon. garlic powder (not salt)     1/4 Table spoon. onion powder (not salt)     1/2 Table spoon. paprika     1/3 Table spoon. Bell Seasoning     1 Table spoon. freshly chopped parsley     2 Large cloves garlic,     Minced 1/2 tsp. soy sauce     2 Table spoon. black pepper     1 Table spoon. Wondra flour     1/2 Table spoon. Monosodium Glutamate (optional)     Additional flour for separate pre-coating     5-6 Cups Crisco cooking oil 1 frying chicken, cut in pieces.

METHOD

A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer''s instructions before frying in a pressure cooker. If you don''t have your instruction manual, then prepare this chicken in a deep fryer instead. Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture. Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

Chicken coated with bread crumbs and grilled till soft and succulent.

Ingredients

400 GMS CHICKEN DRUMSTICKS

MARINADE

4 Table spoon oil or melted butter     1 1/2 Table spoon garlic paste, 1 1/2 tsp chilli pd.     1 Table spoon jeera (cumin seeds) - powdered     2 Table spoon dhania powder (coriander powder)     2" Stick dalchini (cinnamon) - powdered     1 Table spoon maida (flour), 1 1/2 tsp salt

OTHER INGREDIENTS

2 Eggs - beat well     1/2 Cup dry bread crumbs

METHOD

Wash chicken, pat dry on a cloth napkin. Prick with a fork all over.Mix all the ingredients written under marinade in a flat bowl.Add the chicken & let it marinate for 4 hours or overnight in the fridge. (The longer the marination time, the more flavourful your chicken). Beat eggs lightly. Add 1/4 tsp salt and 1/4 tsp red chilli powder. Mix well.

Spread bread crumbs in a flat plate.Dip each chicken leg in egg and roll it in the bread crumbs.Set your microwave oven at 200 degree celcious using the oven (convection) mode and press start to preheat.Place chicken in a baking dish, pour 1 tbsp oil or melted butter on the pieces and place in the hot oven.Re-set the hot oven again at 200 degree Celsius for 40 minutes. First, bake for 20 minutes. Then overturn he pieces and sprinkle 1 tbsp of butter on the legs. Bake for the remaining 20 minutes or till chicken is cooked.