Bunjal Chicken — Print Recipe — The Culinary Codex

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

Ingredients

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.