Maria Helm Sinskey's easy chicken masala from Bon Appétit Magazine is an easy chicken masala recipe. The recipe yields six servings and includes ingredients such as whole-milk yogurt, cilantro and garlic cloves.
In a glass baking dish, mix 1 cup of plain whole-milk yogurt, 1/4 cup of coarsely chopped fresh cilantro, 3 tablespoons of extra-virgin olive oil, 1 tablespoon of garam masala, 2 teaspoons of kosher salt and 1 large pressed garlic clove. Cut a 4- to 4 1/2-pound roasting chicken with its backbone removed into eight pieces, and add the chicken to the marinade one piece at a time while coating all sides of the chicken. Cover the dish with plastic wrap and refrigerate it for at least two hours. On a large rimmed baking sheet, arrange a layer of 2 small onions cut into 1/4-inch thick slices. Top the onions with a single layer of the chicken pieces spaced apart.
Roast the chicken on the top rack of an oven preheated to 400 F for about one hour or until the juices are clear when the thickest part of the thigh is pierced. Serve the chicken atop the onion slices, and spoon the juices in the pan around to cover everything.