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Mar 12, 2009 12:05 AM

Bukhari Chicken? Recipe?

I am a Canadian who travels to Saudi Arabia for buisness a few times a year. I clways get excited because I can visit the Turkistan Bukhari restaurants and have the best chicken in the world....IMHO. It is a butterflied chicken, spiced and cooked on BBQ Grill. I have tried to do some research on it, but have come up with surprisingly little.

My driver told me it is Tandoori Chicken, which may be, but the spice mixture it very different from typical Tandoor chicken recipes I have found, as tandoori chicken is red, and Bukhari style chicken is yellow.

also, Tandoori chicken is not from the same region as Turkistan Bukhari.

Can some one please help me out? I am dying to re create this recipe at home for my fiancee!

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  1. I wonder if it has more of a yellow colour because tumeric is used. It sounds delicious, but I can't find anything on the web i.e. a recipe. You should talk to the chef at that restaurant in SA.

    1. Tandoori Chicken is red because of food dye, not because of the spice mixture use to prepare it.

      1 Reply
      1. re: OnkleWillie

        American/British imitiation Tandoori chicken is red because of food colouring. Real Tandoori chicken is red because of the spice mixture. The reddish color is due to the ground amatto seed found in authentic recipes.,..paprika and cayenne add to the color.

        Of course, if you buy premade paste form Trader Joes or something, then yes, its red food coloring.

      2. I could be completely off base, but bukhari sounds like it is derived from the word baharat - which is the arabic word for spices, but is also used to refer to a mix that commonly includes black pepper, cumin, coriander seed, paprika, cinnamon, and allspice. I can't speak to the yellow colour or the Turkistan angle, but do those spices sound like they might be close?

        (edited after googling) OR, it could simply be named after the city called Bukhara in Uzbekistan. In which case, you can disregard my above assumptions! Perhaps there's a persian influence in the dish?

        And I'm assuming you came across this:
        Doesn't sound like what you described though...