close please select a category

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Roast Chicken with Garam Masala Yogurt Sauce picture

Roast Chicken with Garam Masala Yogurt Sauce

Garam Masala is a spice mix from Northern India. It is not a super spicy mix, but adds a lot of warm flavor and richness and typically includes black pepper, cinnamon, cloves coriander, cumin, cardamom and dried chiles.

Be the first to rate this recipe!

write a review save to my recipe box



  • 3/4 cup plain whole milk Greek yogurt
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons garam masala
  • 1 large garlic clove, pressed through a garlic press or finely chopped
  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 medium yellow onion, halved and thinly sliced

Serves 4 to 6

  1. In a baking dish large enough to hold all of the chicken in a single layer, combine the yogurt, cilantro, olive oil, garam masala, garlic and 1 teaspoon kosher salt to make a marinade.  Stir to combine.
  2. Sprinkle a little salt and pepper over both sides of each chicken breast.   Cut the breasts into serving size portions (if necessary) and place the breasts in the marinade.  Turn each breast over several times to ensure each is well coated.  Refrigerate for up to 24 hours, or leave at room temperature and allow to marinate at least 15 minutes.
  3. Place a rack in the center of the oven and preheat the oven to 400F.
  4. Arrange the onion slices in a thin layer on a rimmed baking sheet large enough to hold the chicken in a single layer with a little space (about an inch) in between each breast.
  5. Remove the breasts from the marinade (making sure that each breast is still well coated) and place on atop the onion slices.  Discard the remaining marinade.
  6. Roast the chicken for 25 to 30 minutes, or until the internal temperature in the thickest part of the breast reaches 160 to 165F.  Serve hot with a generous serving of onions.


I enjoy all your great articles! Thank you for being you.