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Chicken in Spicy Sauce

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 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]
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