Angry Chicken

Serves 4 ⏲ 1hour + 24 marinating

• Chicken 2, quartered or whole
• Chicken stock 2 cups
• Lime 1, cut into wedges
• Crispy noodles a cup, to serve

THE SPICY YOGHURT MARINADE

• Black peppercorns 1/2 tsp
• Cumin seeds 1/2 tsp
• Coriander seeds 1/4 tsp
• Cardamom pods 2
• Chilli powder 1 tsp
• Garam masala 1/2 tsp
• Salt 1/2 tsp
• Sriracha sauce 11/2 cups 
• Yoghurt 11/3 cups
• Heavy cream 1/2 cup
• Soy sauce 1/3 cup

1. To make the spicy yoghurt marinade, grind the peppercorns, cumin and coriander seeds, and cardamom in a grinder. Transfer to a medium bowl. Add the chilli powder, garam masala and salt. Add the sriracha, yoghurt, cream and soy sauce, and whisk until smooth and well blended.
2. Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken in a large bowl. Measure out 1 cup of the spicy yoghurt marinade and reserve for the sauce; refrigerate in small covered  container. pour the rest of the marinade over  the chicken. Turn the pieces to ensure they are well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
3. About 1 hour before you plan to serve the chicken, preheat the oven to 230℃. Remove the chicken from the marinade and arrange the pieces on 1-2 half-sheet pans. Discard the chicken marinade. Roast for 30 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.
4. 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 yoghurt marinade and cook just until heated though; do not boil or the yoghurt will separate. keep the sauce warm.
5. To serve, pour the sauce around the chicken. wedges to squeeze over the chicken.