Chettinad Flavoured Grilled Chicken

Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an airtight container.

Marinate the chicken pieces in all the above mentioned ingredients for 2-3 hours. Then place them on a baking tray, lined with aluminium foil.

Place the try on the top level of a microwave oven and grill for 30-35 minutes by flipping it over halfway through and basting with oil or remaining marinade.

Serve as an appetizer with onion rings, green chilies, a drizzle of some lime or green chutney. It can also be had as a light meal with soup and salad as accompaniments.