Reviewed: Aug. 13, 2009

Wonderful flavor, thank you so much for submitting this simple and delicious recipe. I took note of the other reviewers' comments. I used 2 large split breasts and doubled the tomato paste and water (used 1/2 cup with the initial sauce mixture). I cooked the chicken 30 minutes after putting the sauce and onions on the chicken. After cooking I removed the chicken from the dutch oven and added a little all purpose flour to the sauce to thicken it, removed the skin from the chicken and served on a bed of rice. Very happy with how this turned out - moist and delicious. It's really all about the sauce, which I ladled generously over the chicken. If you like Indian food you should definitely try this recipe and tweak it to your personal tastes - a real keeper.

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Clay

Cooking Level: Intermediate

Living In: Montpelier, Virginia, USA

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Reviewed: Jan. 4, 2009

I cooked it with two cut up chicken breasts on the stove and added double sauce. It was very good with brown rice, the roommate also enjoyed it.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Dec. 18, 2008

I love indian food, but have only tried making it at home one other time - tandoori chicken. It was so flavorful, likely due to the 24 hour marinading process it went through. This Bunjal chicken, which delicious smelling while cooking, didn't take on NEARLY as much flavor as I had hoped. I didn't even follow the directions of adding the "sauce" (more like coated onions) to the chicken at the end, but rather after only 15 minutes of the chicken cooking. Next time I will cut into pieces, put in a ziplock back with the doubled onion/sauce mixture then cook it 24 hours after marinading. It has some potential, is very healthy!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 15, 2008

**update: Tonight I remade this. First I cut the chicken into parts. Then I put them in a roasting bag with the sauce and cooked close to an hour. The flavors married much better and was very tasty. This recipe definately isn't a 3, but not quite a 4 either, although very close. The fragrant aroma in my home was absolutely wonderful. The chicken just didn't quite grab it. But, it is definately worth trying again.

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MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Nov. 5, 2007

I made this recipe pretty much as directed except I made it on the stovetop using 1 lb of boneless chicken breast cut into chunks and used an 8 oz can of tomato sauce instead of tomato paste and water. I did end up adding more water as it simmered since it cooked off - I simmered it for about 20 minutes after adding the sauce and spices. Even though I used less chicken, I left the spices and sauce amounts the same as the recipe and I'm glad I did. Even so, there wasn't a lot of flavor to this dish even with all of the spices. I have to concur with the reviews that said it was on the bland side, as strange as that seems. I did add a few shakes of cinnamon at the end which helped a little, but I probably won't make this again. I much, much prefer the Chicken Tikka Masala recipe on this site even though it takes a bit longer to prepare.

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MELISSA_B

Cooking Level: Expert

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Reviewed: Apr. 25, 2007

Pretty tasty! I think the instructions are a little off on the method however. The last part says to cook the chicken in the sauce for 5 minutes. This is no where near long enough, and needs at least another 1/2 hour. In the end this was a pretty tasty way to prepare chicken.

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Feb. 1, 2007

Amazing flavour!!!

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LAURA

Cooking Level: Expert

Living In: Brampton, Ontario, Canada

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Reviewed: Jan. 6, 2007

I used cubed boneless chicken breast, because that was what I had on had. It was ok, but rather bland. Next time, I'll double or triple the spices and sauce part, and let it sit for longer. My little brother liked it a lot though.

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Anna Christine

Cooking Level: Intermediate

Living In: Pamplona, Navarra, Spain

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Reviewed: Sep. 6, 2006

Made double the sauce, and added it to the chicken a little earlier in the cooking, and it was awesome, the whole family loved it! My kids(3,5 and 7 yrs old) kept asking for more chicken! Thanks for a great recipe :)

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LUVTHERINGS

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Reviewed: Jul. 2, 2006

I absolutely loved this recipe. I have made it several times since I found the recipe and would eat it all week for lunch. It goes great with Indian Vegetable rice.

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jsmith

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Reviewed: May 25, 2006

LOVED IT! Wouldn't change a thing! Lip-smackin' good!

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Joy

Cooking Level: Expert

Home Town: Melbourne, Florida, USA

Living In: Ridgecrest, California, USA

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Reviewed: May 8, 2006

Such wonderful flavor! I added mushrooms to the sauce for added flavor.

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KARMANA

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Reviewed: May 7, 2006

A definate keeper. I played a bit with it after reading the reviews. I doubled the spices, and I didn't have tomato paste so I used tomato sauce, about 3-4 oz, and omitted the water. I also marinated the onions and chicken in the sauce, prior to cooking. I then just stuck it all in the oven as it was. I browned the chicken slightly with just a touch of honey on it, after it came out of the oven. My husband loved it. I just discovered garam Marsala about a week ago, and love it. a wonderful spice and a great recipe.

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beckysbest

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Reviewed: Apr. 12, 2006

In the end, this turned out pretty well; I had to make quite a few changes, though. First, I used chicken breasts, cubed. I tripled the seasonings based on previous reviews, and I used celery seed instead of celery salt. I doubled the tomato paste and added a can of chicken stock to the amount of water called for. All of these changes made for a saucier, spicier dish. I served it over basmati rice. I liked it a lot. My husband thought it was just ok. My oldest son LOVED it, and my youngest son hated it. I likely won't make this again, but I appreciate the opportunity to try it!

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: Jan. 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.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Dec. 29, 2005

I was disappointed that the spices didn't come through more; next time I would rub them under the skin and inside, maybe before beginning to cook.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 10, 2005

Good, could use more curry though. Very taste and tender!!

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DIANAS6

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Reviewed: Feb. 2, 2005

very good dish. nice and easy to prepare. I added to the sauce so there was enough for the rice. I'll be making it again!

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JOHNNY17

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Reviewed: Nov. 29, 2004

it was ok, the reciepe was pretty bland, next time i will add a little more spice to it- maybe marinate the chicken in the sauce for an hour.

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Suki

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 11, 2003

I tripled the souce, and used skinless thighs instead of whole chicken, baked in the oven. It turned out great! Maybe next time, I will make more souce for the rice. Yumm..

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Good recipes!!

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