Angry Chicken
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
48
Sourness
32
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1810 g
Chicken (quartered)2 cups
Chicken Stock1 tsp
Black Peppercorn1 tsp
Cumin Seed1 tsp
Coriander Seed1 tsp
Cardamom Seed1 tsp
Chili Powder1 tsp
Garam Masala1 tsp
Salt1.5 cups
Hot Sauce (recommended: frank's)1.333333 cups
Plain Yogurt1 cup
Heavy Cream1 cup
Soy SauceDirections:
1
This is one of the most popular dishes on my menu
2
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
3
The bird is first marinated in spiced yogurt before being roasted in a very hot oven
4
For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles
5
The secret ingredient here is the hot sauce
6
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
7
As a result, the marinated chicken is certainly spicy, but not incendiary
8
If you want more heat, I encourage you to eat the chiles
9
The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional
10
; Preheat the oven to 450 degrees F
11
Trim any excess fat from the chicken
12
Rinse and pat dry
13
Place the chicken quarters in a large bowl
14
Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container
15
Pour the rest of the marinade over the chicken
16
Turn the pieces to make sure they are all well-coated
17
Cover and refrigerate for at least 8 and up to 24 hours
18
Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets
19
Discard the chicken marinade
20
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
21
Transfer the pieces to a platter and tent with foil to keep warm
22
While the chicken is roasting, make the sauce
23
Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup
24
Whisk in the reserved 1 cup Spicy Yogurt Marinade and cook just until heated through
25
Do not boil, or the yogurt will separate
26
Keep the sauce warm
27
As soon as the chickens are done, preheat the broiler
28
Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet
29
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
30
To serve, layer the chicken and chiles on a large platter
31
Pour the sauce around the chicken
32
Top with the Fried Rice Noodles
33
Serve with lime wedges to squeeze over the chicken
34
To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle
35
Transfer to a medium bowl
36
Add the chili powder, garam masala, and salt
37
Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended
38
Yield: about 3 1/2 cups Add vegetable oil to reach about 2 inches up the sides of a large saucepan or a wok
39
Heat the oil over high heat to 340 degrees F
40
Separate 1 bundle of thin rice noodles into 2 portions
41
Working with 1 portion at a time, add the noodles to the oil
42
They will puff up almost immediately
43
Using a large wire skimmer, transfer to paper towels to drain
44
Yield: 1 bunch fried noodles