| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Indian, Chicken |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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