Angry Chicken

Step 1

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.

Step 2

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

Step 3

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.

Step 4

About 1 hour before you plan to make the chicken, preheat the oven to 450 degrees. 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.

Step 5

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.

Step 6

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 of Spicy Yogurt marinade and cook just until heated through. Do not boil or the yogurt will separate. Keep the sauce warm.

Step 7

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

Step 8

To serve, layer the chicken and chilies on a large platter. Pour the sauce around the chicken.