| 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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