Marinate chicken with crushed red chilies, salt, lemon juice and ginger paste for ½ 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.
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