8 Chicken thighs, skinned 1 cn (8-oz) tomatoes, drained 2 tb Tomato paste 2 tb Chili sauce 2 Garlic cloves, crushed 1 Inch piece fresh gingerroot, -grated 1 tb Garam Masala 2 ts Sugar 2 tb Light soy sauce Juice of one lime Juice of one lemon Twists of lime peel 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]
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