Chicken Bombay

By Addie

Ingredients

• 1/4 cup butter
• 1/4 cup mustard
• 1/2 cup honey
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon curry powder
• 1/4 teaspoon pepper
• 3 lbs chicken pieces

Preparation

Step 1

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

Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan. Bake uncovered for 30 minutes at 375°F

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

To freeze: after casserole has cooled, label and freeze for up to 4 months.

To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.

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REVIEWS:

OMG--How did I forget to give this recipe a thumbs-up? I've been making this recipe for my family for several years now, and we *love* it. Like some of the other reviewers, I use skinless, boneless breast. I cut the chicken into more-or-less bite-size pieces, and rather than rolling the chicken in the sauce and then putting it in the baking pan/dish (I use ceramic or Pyrex), I just pour part of the sauce directly into the baking dish and "swish" the chicken pieces around in it until they're coated with the sauce. (I don't grease the baking dish--there's enough butter in the recipe that I've never had any trouble with major sticking or clean-up.) When I'm making it ahead to freeze, I do *not* cook it first--the reheated chicken is too dry for us. I just toss the chicken pieces together with some of the sauce, dump it into a freezer container, and put a layer of plastic wrap directly on top of the mixture in the container and pat it down to remove air pockets. Then I put the remaining sauce in a small plastic bag and put that on top of the chicken/sauce mixture before putting a lid on the container. (The extra sauce in the bag is what goes on the chicken halfway through the cooking time.) All I have to do is thaw it, put aside the sauce packet, dump the chicken mixture in the baking dish, and go from there. Easy-peasy! We serve this with basmati rice, peas, and naan bread. A very simple weeknight dinner.

Really good!!!! And Simple! I made the marinade in the morning and added it to some boneless thighs. Popped it in the oven when I got home from work. Served with some white rice!

This has been one of my family's staples for a few years now. I have made a few changes in my OAMC technique though. I prepare the sauce and pour it over the chicken into freezer bags. On busy days, I empty the contents into my crockpot so it is done by supper time. Easy & something different in our rotation. Thanks for posting this recipe!

What a delicious chicken dish! In my house we absolutely love Indian food but usually only make it on the weekends because it is time intensive. This made for a wonderful weeknight dinner. I used boneless, skinless thighs and prepared it, then froze it. I did not cook the chicken beforehand. I made the sauce, let it cool and then poured it into a ziploc freezer bag. I froze the bagged sauce along with the chicken. When it was time to cook, I poured some of the sauce over the chicken and mopped it around. As the chicken cooked I used the rest of the sauce for basting. I served it with a basic Indian pulao and my kids loved it! We will definitely be making it again.

Loved the subtle flavors in this and it was so easy to make. I made one protion for dinner last night and froze another for later. Loved it with rice!

This one is a favorite in my house. Even my picky eaters love it. The is great over rice. I use b/s chicken breast. The time is shorter.

LOVED it! I made it EXACTLY like the recipe and served it over white rice! Made it for friends and they loved it too!

We didn't care for this one. It wasn't bad, just not to our taste. I found it to be WAY too sweet.

I made this and it was fantastic! Used B/S chicken breasts to cut down on the fat. I made two batches and put one in the freezer. Used it about a month later and it was great. Would love to know how much longer I can freeze it. For those of you who do OAMC or freeze this to cook later HELP ME please! :) How long can you keep this in the freezer? I like to put a "use by" date on whatever meals I pop in the freezer. Thank you much!

We liked it. I buy bulk chicken breasts and freeze it in different marinades. This one worked well. I did double the amount of curry- the one I buy is rather mild 6-16-09-- tonight I thawed the chicken/sauce and grilled- basting with the marinade-- yummy!

I really liked this chicken recipe, however my BF did not (reason for the 4 stars). It was really flavorful, yet not too strong. I used chicken breasts and baked for about 25 minutes. I would make this again for myself.

Great chicken! We just took some of this out of the freezer and it was delicous! I used 5 boneless skinless chicken breasts, put the mix in a couple ziplocs and distributed the chicken, then put back in the freezer. So easy to make!

First time trying OAMC. Must admit this came out really well. I used chicken breast and it came out moist. Will be using again.

Absolutely delicious! Add more chili powder and curry if you want a bit more 'kick'. When I try a new recipe in my house, the real test is, "Well, should I make this again?" Tonight I got a rousing YES PLEASE!

This was really delicious and surprisingly rich. I'd definitely make it again. I used skinless chicken thighs and let them marinade overnight in the sauce. The sauce itself, I doubled the chili powder and curry powder and used regular yellow mustard and found it mild, yet nicely spiced. I baked sauce and chicken together right from the start and then served over rice. Soooo good!!!

I have made this several times, and everyone I have made it for loves it! I followed the recipe exactly!

Nice flavor!! The kids loved it, served with muttar palou (white rice & peas) and hot buttered naan. Very easy to make!!! Will be having it again soon!

This chicken did have a good flavor, but since it was called Chicken Bombay I expected more of an ethnic taste. Our house loves ethnic foods and we all thought this tasted more like a honey mustard chicken than Chicken Bombay. I think next time I will add more curry or even use a curry paste when making the sauce. I used chicken tender sized pieces and the sauce was thin, but that was from my own doing I believe. I used frozen chicken which I think made the sauce watery. I think next time will be much more of a success.

This was so delicious! I ended up using 3 very large split breasts, and we were practically gnawing the bones to get all the sauce. :) I put everything in a freezer bag, and let it marinate for about an hour, then baked using a meat thermometer until it was done (about an hour) at 350 (I was baking something else, too). I am definitely mixing up a bag of this the next time BL/SL breasts go on sale. Thank you SO much for posting this one!

Wonderful! I used chicken breasts and froze them. After thawing, I put them in a shallow pan to bake (30 min). I did add just a touch of butter halfway through cooking to add a little liquid. It had such wonderful flavor! DH said "do this one again!"

This was really good. It was sweet, but flavorful. Definitely a repeat recipe!

This dish has been added to my OAMC recipes. I use chicken breat for this I've made this recipe several times now and have meant to review it earlier. Thanx for posting.

We didn't have enough honey, so we used some honey mustard and brown mustard instead. It turned out great. It was even better the next day.

Fantastic!! Very easy to make. I did this OAMC style and baked the chicken. Very moist and flavorful. :)

I typically don't like "exotic" food, but this recipe is going to make it into our repetoire!

Wonderful! Dh took one bite and said' I LOVE this- you HAVE TO make it again'... need I say more? ;o) This dish has been added to my OAMC recipes- I make the sauce and let it cool- add it in ziploc bags with raw chicken and then freeze. The chicken is sooo tender after marinating in the juices for so long. I then thaw and bake!

I've made this recipe several times now an have meant to review it earlier. Thanx for posting.

I deboned 2 chicken thighs and dipped into this sauce. I Stuffed them with a wedge of Laughing Cow Light cheese, wrapped in a slice of turkey bacon... then rolled in this sauce (again) and put in a small baking dish. I covered with the rest of the sauce and baked 30 minutes covered and then 20 minutes uncovered. I really enjoyed it. Thanks!

I did it for 4 servings and althought it tasted good, it was like regular a regular Honey-Mustard chicken recipe, but now I realise that the change serving button don't change all the ingredients quantities. Maybe that's why. I was expecting it to taste more oriental.

Loved it...perfect blend of seasonings--loved the slight sweetness from the honey and just the right amount of curry. Easy to make and thoroughly satisfying.

I used boneless, skinless breasts and we all loved it. Picky DS even liked it. This is going to be a staple in my freezer.

This smelled soooo good while cooking, and I love the combination of flavors. I used boneless skinless chicken breast this time. I don't know how often I'll make this in future 'cause I doubt the family will be as enthusiastic as I, but I have a friend I'm going to share leftovers with and I know she'll love it.

This was wonderfully tasty and easy. My picky-eater DS even went back for 2nds. Woot! I used thighs and breasts, w/ skin and bones, first dredging the pieces in flour before rolling them in the sauce. Also, I would likey double the curry and chili powder amounts next time, though that is simply a personal thing. Much yumminess.

This is almost identical to a dish of mine, and I love it. It's a favorite.