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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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]
| Ingredients:
8 chicken thighs, skinned
1 Can(s) (8-oz) tomatoes, drained
-1
2 Tablespoon(s) chili sauce
2 garlic cloves, crushed
1 inch piece fresh gingerroot, grated
1 Tablespoon(s) garam masala
2 Tablespoon(s) light soy sauce |
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