Murder Mystery Chicken Recipes

ANGRY CHICKEN

Steps:

• 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.

ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
• In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
• Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.

MURDER MYSTERY CHICKEN

Steps:

• Grease a baking dish.
• Place chicken breasts in the dish.
• Top with slices of Swiss cheese.
• Combine soup and wine, pour over chicken and cheese.
• Drizzle with melted butter and sprinkle the top with the crushed croutons.
• Bake covered at 350 for 1 hour, then uncovered for 10 minutes.
• Serve over rice.
• For Once a Month Cooking:.
• Put together cheese, chicken soup, wine and put chicken on top.Freeze uncooked. When ready to cook, top with croutons or bread crumbs with butter and cook at temp in recipe.