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Easy Chicken Masala

1/2 cup plain whole-milk yogurt
2 Tbsp coarsely chopped fresh cilantro
2 Tbsp extra-virgin olive oil
2 tsp Harvest Haven garam masala
1 tsp coarse kosher salt
1 large Harvest Haven garlic clove, pressed
2 to 2 ½ pound Harvest Haven bone-in chicken breasts
1 small Harvest Haven onion, cut into 1/4-inch-thick slices


Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in glass baking dish. Add chicken to marinade, coating all sides. Cover; refrigerate at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.


Position racks in top third and bottom third of oven; preheat to 400°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). Discard remaining marinade.


Roast chicken on top rack until cooked through and juices run clear when thickest portion is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

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