Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug. Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them. Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes. Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat. It is a well known fact that chicken is a rich source of low fat protein but did you know that this healthy meat can also boost bone health, heal cold and flu, act as an anti depressant and also help aid heart health. Cook chicken in a large pan over high heat until nearly cooked through, then transfer to a plate and set aside.
Add garam masala and tomatoes, lower heat slightly and cook until tomatoes cook down into the sauce, about 15 minutes.
Add heavy cream, remove from heat, fish out the whole chili, taste for salt and allow to stand and thicken for 5-10 minutes. Add chicken to the mixture bowl and let it marinate for atleast 2 hours or preferably overnight. Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro. To prepare the mango chutney, mix together all the chutney ingredients in a pan over medium heat, and bring to a boil. Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Cover, reduce heat to low, and cook 10 minutes or until lightly browned, stirring occasionally. Combine chicken, BBQ masala, thyme, water and wheat noodles in a pressure cooker and bring them to a boil. Stir in spinach, celery leaves and lentils, then cook for 3-4 minutes until spinach is wilted and lentils are warmed through.

Raise heat to medium-high and add spinach, one handful at a time, into sauce along with cayenne and salt. Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over breast and drumsticks. It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Make the dressing by whisking together the lemon juice, ketchup, soy, salt, pepper and olive oil.  Pour the dressing into the salad and toss well.
Now, add lemon juice, cilantro, turmeric, ginger, salt, pepper, cinnamon, onion, garlic, cloves and yogurt and mix all the ingredients together.
Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more. Make sure you are stirring occasionally and keep on adding water to the dish if and when required.
Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid.
Add curry and the next 5 ingredients (curry through serrano chiles); cook 3 minutes, stirring frequently. I much preferred the pan fried one, it had caramelization and just plain looked better, the oven baked one was pale and unappetizing looking, although it was very good.
Now add brown sugar, salt, red curry paste and thai fish sauce in the pan and cook it through. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Add yogurt, stirring with a whisk; cook 3 minutes or until slightly thick, stirring constantly. Strain the mixture and remove chicken pieces and wheat noodles, by keeping the broth aside. Return chicken to pan with stock, bring to the boil, then cover and simmer over low heat for 10 minutes or until chicken is cooked.

On a chopping board, cut the chicken into strips somewhere between ? an inch and an inch thick. As soon as all the liquid evaporates and the mixture is good enough for a chutney's consistency, your mango chutney is ready.
After sauteing them thoroughly, make sure that the chicken is fully covered with the mixture. I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked.
Reduce heat to medium-low, cover and braise chicken, basting it with sauce occasionally, until meat in thickest parts is no longer pink inside and juices run clear, 12-15 minutes. Let it simmer for another 5-7 minutes.Slowly pour in the egg white, while stirring continuously.
Add onion and cook, stirring, until onion slices are soft and light brown around edges, 3 to 4 minutes. Remove from heat and place atop a bed of mixed greens.  Drizzle with olive oil, lemon juice, and salt and pepper to taste and serve immediately.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Put your filling in the center of the rectangle and make slits on both of the longer sides. Add chicken breasts (most of marinade will still be clinging to pieces) to skillet in single layer. Bake 30 to 35 minutes or until coating is crisp and juices run clear when thickest part of chicken is pierced with tip of knife. To this add 1 tbsp flour, salt, pepper, garam masala Add the milk, cook until thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely. Add the chicken casserole to the oven, once the pre-heat is over and bake at 180C for 40 minutes.
Once the 7 minutes are up, remove the pressure cooker from the flame and wait for all steam to escape.

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