- 1 C plain yogurt
- 1/4 C coarsely chopped fresh cilantro
- 3 T extra-virgin olive oil
- 1 T garam marsala
- 2 tsp coarse kosher salt
- 1 large garlic clove, pressed
- 1 four to four and a half pound roasting chicken, cut into 8 pieces, backbone removed
- Could also use bone-in or boneless chicken thighs, or boneless skinless chicken breasts.
- 2 small onions, cut into 1/4" thick slices
Preparation:
- Mix yogurt, cilantro, olive oil, garam masala, salt, and garlic in 13 x 9 x 2 inch glass baking dish. Add chicken to marinade, one piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. Can be made 1 day ahead.
- Preheat oven to 400 deg. F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade).
- Roast chicken until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. If using boneless chicken, may only need to cook 1/2 hour.
- Serve chicken atop onion slices. Spoon pan juices around.
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