Chicken in Spicy Sauce
Submitted by tilly
Chicken thighs marinate in a pureed sauce of tomatoes, garam masala, ginger, garlic, and chili, then roast until tender and caramelized. Indian-spiced comfort with a citrusy kick.
YIELD
4 servingsPREP
30 minCOOK
50 minREADY
80 minSlash, marinate, roast, and you’ve got yourself one of those Indian-spiced chicken dishes that fills the whole house with an aroma so good the neighbors start knocking.
The sauce is a punchy puree of tomatoes, tomato paste, chili sauce, garam masala, fresh ginger, garlic, soy sauce, lime juice, and lemon juice. It packs heat, tang, and sweetness into every molecule.
Chicken thighs get slashed deep so the marinade can work its way into the meat during a 2 to 3 hour soak. Then everything roasts uncovered, letting the sauce concentrate and caramelize around the edges while the chicken turns fork-tender.
Kitchen Tips
- Slash the chicken thighs two or three times on the meaty side, cutting almost to the bone, so the marinade actually penetrates
- The longer you marinate (up to 3 hours), the more flavor soaks in; don’t skip this step
- Baste the chicken 2 to 3 times during roasting to build up layers of that sticky, spicy glaze
- Use a non-metal dish for marinating since the citrus and tomato acids can react with metal
Ingredients
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 degree 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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