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Chicken In Spicy Sauce

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      Title: CHICKEN IN SPICY SAUCE
 Categories: Indian, Chicken
      Yield: 4 Servings
 
      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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