Angry Chicken

Total Time:
9 hr 10 min
20 min
8 hr
50 min

Makes 4 servings

  • 2 (3 1/2 to 4 pound) chickens quartered
  • Spicy Yogurt Marinade, recipe follows
  • 2 cups chicken stock
  • 24 assorted long fresh hot green and red chile peppers
  • 2 tablespoons grapeseed oil, or other vegetable oil
  • 1 bunch Fried Rice Noodles, recipe follows
  • Lime wedges, for serving
  • Spicy Yogurt Marinade:
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cardamom seeds
  • 1 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 1/2 cups hot sauce (recommended: Frank's)
  • 1 1/3 cups plain yogurt
  • 1/2 cup heavy cream
  • 1/3 cup soy sauce
  • Fried Rice Noodles:
  • Vegetable oil, for frying
  • 1 bundle thin rice noodles (mai fun)
  • This is one of the most popular dishes on my menu. I have a restaurant in Mumbai, so I visit India often, and here you can see how I've been influenced by one of my favorite Indian dishes: Tandoori chicken. The bird is first marinated in spiced yogurt before being roasted in a very hot oven. For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor, which is neither as hot nor as sharp as other brands. As a result, the marinated chicken is certainly spicy, but not incendiary. If you want more heat, I encourage you to eat the chiles. The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional.

  • Preheat the oven to 450 degrees F.

  • Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container.

  • Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.

  • Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade.

  • Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm.

  • While the chicken is roasting, make the sauce. Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup Spicy Yogurt Marinade and cook just until heated through. Do not boil, or the yogurt will separate. Keep the sauce warm.

  • As soon as the chickens are done, preheat the broiler. Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chiles about 4 inches from the heat, turning them a couple of times, until they are blistered and lightly browned, about 5 minutes.

  • To serve, layer the chicken and chiles on a large platter. Pour the sauce around the chicken. Top with the Fried ref="" class="crosslink" debug="1548 1560">Rice Noodles. Serve with lime wedges to squeeze over the chicken.

  • Add vegetable oil to reach about 2 inches up the sides of a large saucepan or a wok. Heat the oil over high heat to 340 degrees F. Separate 1 bundle of thin rice noodles into 2 portions. Working with 1 portion at a time, add the noodles to the oil. They will puff up almost immediately. Using a large wire skimmer, transfer to paper towels to drain.

  • Yield: 1 bunch fried noodles

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Angry Shrimp with Citrus/Spinach salad

    Recipe courtesy of Michael Chiarello