Marinate chicken with crushed red chilies, salt, lemon juice
and ginger paste for 1/2 hour. In pan heat oil, add tomato
paste, mustard paste, chili sauce and salt, stir for few
minutes. Then pour chicken stock and honey until it
thickens. Keep aside. In an oven proof dish arrange chicken
pieces. Bake in an oven preheated at 1800 C for half an
hour, until chicken is tender. When chicken is almost cooked
then pour honey mixture over chicken and bake for 10 minutes
more. Serve with boiled potatoes and bread.
