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Bunjal Chicken
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.
3 users found this review helpful
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Reviewed On:
May 7, 2006
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