Yield: 4 servings
Measure | Ingredient |
---|---|
8 \N | Chicken thighs, skinned |
1 can | (8-oz) tomatoes, drained |
2 tablespoons | Tomato paste |
2 tablespoons | Chili sauce |
2 \N | Garlic cloves, crushed |
1 \N | Inch piece fresh gingerroot, grated |
1 tablespoon | Garam Masala |
2 teaspoons | Sugar |
2 tablespoons | Light soy sauce |
\N \N | Juice of one lime |
\N \N | Juice of one lemon |
\N \N | Twists of lime peel |
\N \N | Twists of lemon peel |
Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times.
Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and lemon juice in a blender or food processor fitted with the metal blade; process until pureed. Pour over chicken, cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors.
Preheat oven to 375 F. (190C). Put chicken and the sauce in a roasting pan and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce 2 or 3 times during cooking. Serve hot, garnished with twists of lime and lemon.
From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser ISBN 0-89586-820-2]