Bunjal Chicken

Bunjal Chicken

32

"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

1 h servings 290 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

32
  1. 44 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 mo...

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

Terrific - a good change of pace. I also doubled the sauce recipe for one chicken, and added some extra tomato paste so it would spread nicely (as the recipe wanted, it was *very* heavy on onio...

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.

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..

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

this is one of my favorites. i have made this frequently. i use boneless chicken breasts to make serving easier.

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 ...