| Level: | Intermediate |
| Total: | 9 hr 10 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 50 min |
| Yield: | Makes 4 servings |
Ingredients
- 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
- 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
- Vegetable oil, for frying
- 1 bundle thin rice noodles (mai fun)
Instructions
- 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 Rice Noodles. Serve with lime wedges to squeeze over the chicken.
- To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the chili powder, garam masala, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended.
- 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.
Reviews
Outstanding…although I did it to a butterflied (spatchcock…pick your term) chicken and it needed a lot more time. Absolutely love the sauce.
I was surprised this has no reviews. I’ve made this from his recipe book and we have it several times a month. It’s a little hot but don’t fear the heat. If you marinate it longer (I generally hit about 18-24 hours the flavors blend and it’s quite delicious. Anyway, make this, it’s sooo good!
I have a new favorite dish after eating this masterpiece! Morimotosan, I bow to your greatness! I have seen him serve this on ICA and couldn’t believe when I found the recipe here. Marinated around 22 hrs. I forgot to get chicken broth out of the freezer so I just used chicken base. The sauce has so much flavor, I don’t think it mattered. You could put that sauce on a tire and eat it! ; I too did not have rice noodles, so I made white rice (with more chicken base and water and on top of the sauce I used my home made salsa. Chunky and everything is raw. The lime juice in that was good, but next time I’ll cut some wedges. I can’t wait to serve this to friends. I’m not really partial to Indian food, live and die for Mexican however. This dish just rocks, make it you will be happy you did!
Why would you want “Angry Chicken” to taste Indian? It’s unique and excellent as is.
Great taste
to describe how unbelievably delicious this was. Should you decide to dive in, DO NOT, and I repeat DO NOT skip the blistered hot peppers! I only had time to marinade this for 8 hours and it was tremendous. I can’t imagine longer marinading time could improve on this incredibly flavorful dish, but I intend to find out…soon. Served this with beer braised carrots and Jasmine rice. Made a simple salad of thinly sliced English cucumbers with a really lite smattering of ranch dressing to cool the palate. Feeling the aftershocks this morning and look forward to doing it again.
it didn’t taste Indian.
I was really looking forward to making this Morimoto reicpe. I made onion chutney ahead of time to serve with popodoms, bought a spice grinder and shopped around for the whole spice seeds to grind up fresh for this recipe. I love Frank’s hot sauce and always have it on hand. But sorry. This tasted more like funky bufffalo chicken than Indian. Maybe double down on the spices???
Van
I was really looking forward to making this Morimoto reicpe. I made onion chutney ahead of time to serve with popodoms, bought a spice grinder and shopped around for the whole spice seeds to grind up fresh for this recipe. I love Frank’s hot sauce and always have it on hand. But sorry. This tasted more like funky bufffalo chicken than Indian. Maybe double down on the spices???
Van
I’ve made this and my husband and six kids love it. From 19yrs. to 3 1/2, they all gobbled it up. I prefer to use thicker Greek yogurt. The part where it is mentioned how to cook the meat is a little vague. I’ve noticed it really sticks because of the yogurt. I prefer to grill it ( charcoal is flavorful) on skewers to minimize the surface area in contact with the grill to minimize sticking. It works out well. I enjoy cooking exotic foods and my kids asking what’s for dinner THIS time? ; it’s fun.