INGREDIENTS:

8 chicken thighs, skinned
1 can (8-oz) tomatoes, drained
2 tablespoon tomato paste
2 tablespoon chili sauce
2 garlic cloves, crushed
1 inch piece fresh gingerroot, grated
1 tablespoon garam masala
2 teaspoon sugar
2 tablespoon light soy sauce
1 juice of one lime
1 juice of one lemon
1 twists of lime peel
1 twists of lemon peel

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.

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