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Chicken, Bunjal (M, TNT)
Serves: 6

1 2-to-3-pound whole chicken
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 teaspoon ground black pepper
1 tablespoon garlic, crushed
1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 cup water

Preheat oven to 350°F (175°C). Place the chicken into a 2-quart covered baking dish or Dutch oven with 1/2 teaspoon of salt and olive oil.

Bake 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.

Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.

Poster's Notes:
The following recipe came today. I spoke with my Indian friend and she said that if one skinned the chicken and cut it into serving pieces before cooking, It would be more authentic. It sounds very good and easy to me.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A