Sunday, September 20, 2009

Chicken Bombay

This recipe comes from the OAMC annals of - it has a great flavor and the sauce caramelizes nicely in the oven! You can bake a batch and then freeze it to reheat later but I made just the sauce, let it cool, then put into gallon freezer bags with the raw chicken and froze it that way - it works great with either method!

Chicken Bombay

1/4 cup butter
1/4 cup spicy brown mustard
1/2 cup honey
1 teaspoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon curry powder
1/4 teaspoon onion powder
1/4 teaspoon white pepper
3 lbs chicken (I use boneless chicken breast cut into big pieces, but you can use any chicken parts!)


Preheat oven to 375 degrees

Combine all ingredients except the chicken in a sauce pan. Heat over medium heat until smooth and slightly warmed.

***(if you want to freeze at this stage, let the sauce cool, place chicken in a gallon freezer bag and then pour in the sauce. Seal the bag and freeze up to 2 months. To serve, thaw and then bake in a greased baking dish at 375 degrees for 45 minutes to an hour, turning chicken about halfway through and basting with the sauce)

Roll each piece of chicken in the sauce, and place in a greased 9X13 baking dish. Bake uncovered for 30 minutes.

Spread remaining sauce over chicken and bake an additional half hour or until chicken is done.

***Freeze baked chicken for up to 4 months. To serve, thaw and bake at 375 for half an hour or until heated through.

Total cost
Chicken - $6.00
Butter - $0.27
Mustard - $0.15
Honey - $0.88
Seasonings - appx $0.25

GRAND TOTAL: $7.55 for 6 servings

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Jessie Geroux said...

an hour seems sort of long to bake marinaded chicken to me.. whenever I do any marinaded chicken it only requires about 35 minutes to be done perfectly I use a cookie sheet and spray it with olive oil spread a little marinade and then place the chicken on top.. (now if it was in a casserole or buried in something I could see the hour or more but I am afraid of it drying out... )

I look forward to trying the flavors of this one though thanks!!!

savvysuzie said...

I thought so too, at first...but I try to follow the original directions when first trying a recipe, and I have to say, the chicken was not at ALL dry. I used a baking pan because there's a lot of marinade, the chicken may come out drier if you do it on a flat sheet without the marinade to keep it moist. The cookie sheet WOULD allow some marinade to cook off, and may reduce some of the added calories.

Thanks for the feedback!