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Bunjal Chicken

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“It is a very delicious West Indian meal which can be eaten by rice, roti, bread or by itself. It uses garam masala, a balance of dry roasted, punish spices starting the colder climes of northern India. ‘Garam’ is the Indian declaration for ‘warm’ or ‘hot’; garam masala adds a gist of ‘warmth’ to equally appreciation and spirit, and can be purchased in Indian markets and in the connoisseur portion of certain supermarkets.”

Ingredients
1 (2 to 3 pound) total chicken
1/2 teaspoon salty
2 tablespoons sea green oil
1 onion, sparsely sliced
1/4 teaspoon land black interrupt
1 tablespoon crushed garlic

1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery saline
1/4 teaspoon saline
1/4 cup wet
orders
Preheat stove to 350 degrees F (175 degrees C). put the chicken addicted to a 2 quart enclosed baking dish or dutch stove amid 1/2 teaspoon of salted and lime oil.
Bake in the preheated stove-top for 40 follow-up or pending chicken is cooked done and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, interest to bite and 1/4 teaspoon salt. Mix all together, followed by add 1/4 cup fill with tears for the ingredients to steam.
earnings to the stove-top for 5 added log to balance all the flavors. dish up above rice or eat plain.

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