1. Source from : http://www.microwaverecipescookbook.com/
How To Prepare ChickenRecipes
Easy chickenbake
Let the microwave appliance speedupthe preparationof the poultrydishesthatare perfecttoserve for
eitherfamilyorcompanymeals.
Itemsrequired
12 3/8-ounce package seasoned
coatingmix for chicken
2 tablespoongratedparmesancheese
2 tablespoonsnippedparsley
4 small whole chickenbreasts
1/4 cup milk
Preparation method
1.Place firstthree ingredientsinaplasticbag.
2.Dip chickenintomilk;Shake inbagtocoat.
3.Place,skinside-up,in12 X 7 1/2 X 2 inchbakingdish.
4.Micro-cook,covered,23 minutes.
5.Uncover;cooktill done,about5 minutes.
Serves4.
Tandoori chicken
Tandoori chickenistraditionallycookedinaspecial kind
Of ovenknowasa `tandoor’.Charcoal isput inside an
earthenware ovenandmade redhot.Thismethodgivesyouthe same delicious flavour.
Itemrequired
8 chickenthighs,skinremoved

2. 1 large onion,chopped
4 clovesgarlic,chopped
1/2 teaspoongroundginger
1 teaspoongroundcoriander1/2 teaspoongroundcumin
2 teaspoonsgroundturmeric
1/2 teaspoonchilli powder
‘A cup (125 ml) plainyoghurt
1 tablespoonwhitevinegar
1 tablespoonWorcestershire sauce
4 tablespoonsfreshlemonjuice
1 teaspoongarammasala
Preparationmethod
1 Make 3 or 4 cuts on each side of the chickenpieces.
2 Combine onion,garlic,ginger,coriander,cumin,turmeric,chilli,yoghurt,vinegar,Worcestershire
sauce and half the lemonjuice ina blenderorfoodprocessor.Blenduntilsmooth.
3 Pourspice mixture overchicken,refrigerate atleast6 hours,preferablyovernight.
4 Place chickenona rack in a bakingdish.Bake inmoderatelyhotovenfor45 minutesoruntil chickenis
tender.
5 Sprinkle withgarammasalaandremaininglemonjuice toserve.
SERVES4 To 6
Bombay chicken curry
Itemrequired
2 kg chickenpieces
2 tablespoonsoliveoil
2 tablespoonswhite vinegar
1'h cups(125 g) desiccatedcoconut

3. 4 clovesgarlic,crushed
1/2 teaspoongroundcumin
1/2 teaspoongroundturmeric
1 teaspoonchilli powder
1A teaspoongroundblackpepper
1 teaspoongrated,freshginger
10 curry leaves
1 tablespoonsugar
Preparationmethod
1 Place chickenpiecesinasaucepan,coverwithwaterandbringto boil.Reduce heat,cover,simmerfor
30 minutesoruntil chickenistender.Drain,reserving1cup (250 ml) of liquid.
2 Heatoil in a saucepan,addvinegar,coconut,garlic,cumin,turmeric,chilli,pepper,gingerandcurry
leaves.Saute for2 minutes.
3 Addthe chickenpieces,reservedstockandsugar.Bringto boil,reduce heattolow,cover,simmerfor
15 minutes.
SERVES4 TO 6