Malai Kofta

For the koftas:

1. Mix paneer, plain flour, baking powder, chillies, coriander & salt.

2. Shape into 8 small rounds and place them on a greased microwave safe plate. Microwave on high for 45 seconds and keep aside.

For the gravy:

1. Pierce the tomatoes lightly with a fork, place in a microwave safe dish and microwave on high for 4 minutes. Remove and cool
2. Blend the tomatoes to a smooth puree and keep aside.
3. In another microwave safe bowl, add the oil and the ground paste and microwave on high for 5 minutes stirring once after 2 ½ minutes.
4. Add the tomato puree and microwave on high for another 5 minutes stirring once in between after 2 ½ minutes
5. Add the milk, cream, kasuri methi & salt and microwave on high for 2 more minutes.

How to proceed:

Just before serving, add the koftas to the gravy and microwave on high for 2 minutes. Serve hot garnished with the coriander.

Chettinad Chicken

For the chicken:

First clean the chicken and keep aside.

1. In a big bowl, combine the curds, ginger paste, garlic paste, pepper and salt and mix well.
2. Add the chicken to this mixture and marinate for at least 1 hour.

For masala:

1. In a microwave safe bowl, combine the oil and onions and microwave on high for 13 ½ minutes stirring after every 5 minutes, till the onions are browned.
2. Add the tomatoes, ginger paste and garlic paste and garam masala and microwave for 7 minutes, stirring after every 2 minutes.

For the tempering:

1. In a microwave safe dish add the coconut oil and mustard seeds and microwave on high for 2 minutes.
2. Add the curry leaves and microwave for ½ more.

How to proceed:

1. In the another large microwave safe bowl, combining the marinated chicken, masala and the tempering and cook covered on high for 12 minutes, stirring after every 4 minutes. Serve hot, garnished with the coriander.