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Bunjal Chicken

Bunjal Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Sheneiza Lookman

Sheneiza Lookman

It is a very delicious West Indian meal which can be eaten with rice, roti, bread or by itself. It uses garam masala, a blend of dry roasted, ground spices from the colder climes of northern India. 'Garam' is the Indian word for 'warm' or 'hot'; garam masala adds a sense of 'warmth' to both palate and spirit, and can be purchased in Indian markets and in the gourmet section of some supermarkets.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
  2. Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
  3. Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.
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Reviews

Sola
28

Sola

1/28/2006

This was really easy and good! Instead of a whole chicken, I used just shy of a pound of boneless, skinless breasts cut into strips. I laid the strips over the sliced onion and only sprinkled a little bit of salt on them, not the full 1/2 tsp. They needed 45 minutes to cook, and then I drained what liquid was left and added the sauce. The sauce I doubled from the way it is listed (so, doubled twice from scaling down the chicken amount) I didn't have tomato paste so I used ketchup and omited the extra salt. I also used dehydrated celery flakes instead of celery salt. I added around 1/4 tsp of cayenne pepper. Since the sauce wasn't that thick, I added around 3/4 tsp of cornstarch as I mixed it all together in a bowl, then poured over the chicken. The end result was good, but I wanted more tomato flavor, so next time I will use the paste, but I will increase the amount. We served it over brown rice.

AIMEEWOZ
25

AIMEEWOZ

10/26/2003

Pretty tasty! I used diced chicken breasts instead of the whole chicken for ease. Also, next time I will mix the tomato paste with spices before placing it in the pan so the flavors will be more evenly dispersed.

LG6191972
23

LG6191972

1/14/2004

I would double the sauce part next time because it was so good. My Indian husband tried to steal my helping off my plate!

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