This is one of the most popular dishes on my menu. Here you can see how I've been influenced by one of my favorite Indian dishes: tandoori chicken. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor. (Courtesy of Masaharu Morimoto)
Ingredients

2 chickens, 3 1/2 to 4 pounds (2 kg) each, quartered
Spicy Yogurt Marinade
2 cups chicken stock
24 assorted fresh hot green and red chile peppers
2 tablespoons grape seed oil, or other vegetable oil
Fried Rice Noodles
Lime wedges, for serving

SPICY YOGURT MARINADE

Makes about 31/2 cups

1/2 teaspoon black peppercorns
1/2 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon cardamom seeds
1 teaspoon chile powder
1/2 teaspoon garam masala
1/2 teaspoon salt
11/2 cups hot sauce, preferably Frank's
11/3 cups plain yogurt
1/2 cup heavy cream
1/2 cup soy sauce