Categories: Poultry, India 
      Yield: 2 servings 
  
      4 ea Chicken breasts; skin on          1/4 c  Butter melted 
    1/4 c  Honey                               2 tb Dijon mustard 
      3 ts Curry powder or garam masala        2 x  Hot pepper sauce 
      1 ea Clove garlic small crushed          2 tb Soya sauce 
      2 tb Lemon juice                         1 ts Ginger grated or finely chop 
      1 ea Salt and pepper to taste        
  
  In an oiled Baking Dish, arrange chicken skin side down. Combine all other 
  ingredients and stir until smooth.  Pour over chicken and refridgerate 1 
  hour. (or more if you wish). Drain into cup excess sauce and bake chicken, 
  uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste 
  with remaining sauce, bake chicken another 20-30 minutes or until its 
  tender and no pink remains, basting periodically. Serve with anything - 
  rice, noodles, or baked potatoe