Bunjal Chicken

Name: Bunjal Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Guyanese
Ingredients: 1kg chicken pieces, bone-in; 3 tbsp curry powder; 1 tsp cumin; 1 tsp garam masala; 1 onion, finely diced; 4 cloves garlic, minced; 1 tbsp ginger, grated; 1 wiri wiri pepper, minced; 2 tbsp vegetable oil; 2 stalks scallion, chopped; Juice of 1 lime; Salt

Bunjal Chicken (BUN-jal CHICK-en)

Dry-Fried Spiced Chicken

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 420 kcal

Chicken pieces marinated in a thick spice paste then fried dry without liquid until deeply caramelized and coated in a concentrated spice crust.

Nutrition & Info

Protein 34.0g

Carbs 8.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

heavy skillet with lid tongs mixing bowl

Presentation Guide

Vessel: flat serving plate

Garnishes: scallion, lime wedge

Accompaniments: roti, dhal, rice

Ingredients

1kg chicken pieces, bone-in
3 tbsp curry powder
1 tsp cumin
1 tsp garam masala
1 onion, finely diced
4 cloves garlic, minced
1 tbsp ginger, grated
1 wiri wiri pepper, minced
2 tbsp vegetable oil
2 stalks scallion, chopped
Juice of 1 lime
Salt

Instructions

1
Season chicken with curry powder, cumin, garam masala, garlic, ginger, lime juice, and salt. Massage well and marinate one hour.
2
Heat oil in a heavy skillet over medium-high heat. Add onion and cook until beginning to caramelize.
3
Add marinated chicken with all the spice paste. Do not add any water. Cover tightly and reduce heat to medium.
4
Cook fifteen minutes covered, then remove lid and increase heat. The chicken will release its own liquid.
5
Continue cooking uncovered, turning pieces frequently, until all liquid evaporates and chicken has a dry, spiced crust.
6
The finished dish should be deeply browned with no sauce, just concentrated spice coating each piece. Garnish with scallion.

💡

Did You Know?

The word bunjal means to cook dry, and mastering this technique is considered a rite of passage for Guyanese home cooks.

Chef's Notes

Equipment Tips

heavy skillet with lid
tongs
mixing bowl

Garnishing

scallion, lime wedge

Accompaniments

roti, dhal, rice

The Story Behind Bunjal Chicken

Bunjal cooking is a technique unique to the Indo-Caribbean kitchen, where spiced meats are cooked without water until dry and intensely flavored. This method likely evolved from the need to preserve food in tropical climates before refrigeration. The dry-frying concentrates all the spice flavors into a crust on the meat, creating an intensity that wet curries cannot match.

🕐 Traditionally enjoyed dinner or party dish 📜 Origins: Indo-Guyanese tradition

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