Our homestyle tandoori twist to Haiti’s more-ish BBQ chicken

by Rashmee

Posted on August 18, 2013



American presidents enjoyed it. So did Soviet leaders like Bulganin and Khrushchev. The King of Nepal and the Shah of Iran were fans. Though these titles – and jobs – have passed into history, as has the Soviet Union, tandoori chicken remains one of the great staples of north Indian cooking, sardarji nights-out and cheesy jokes.

The Bukhara's offer of the Presidential Platter, complete with tandoori chicken
The Bukhara’s offer of the Presidential Platter, complete with tandoori chicken

In India, the roadside tandoor can turn out as good fare as the five-star Bukhara (in the capital Delhi), with its special Presidential Platter concocted for that great tandoori chicken aficionado Bill Clinton. (He was just one in a famous line of White House residents who relished tandoori murgh. Richard Nixon and JFK were fond of it too).

Here in Haiti, with its own version of chicken (locally called “bbq” and good in its own way but very different from the tandoori version) if you want to eat tandoori chicken, you’ve got to make your own.

marinated chickenSo we are. Here’ where we’re at: drumsticks marinated a la Madhur Jaffrey with youghurt, onions, garlic, ginger and cumin powder, garam masala, turmeric and a few drops of red food colouring.

Once we cook it in a very hot oven, here’s where we want to be. 6a00df351d7794883301156fb1453b970b-800wi

Jack Kerouac
“Our battered suitcases were piled on the sidewalk again; we had longer ways to go. But no matter, the road is life”
– Jack Kerouac

 


Rashmee has lived and worked in several countries in the past decade, including Afghanistan, India, Haiti, Tunisia, the UAE, US and UK

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