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1
Preheat the oven to 425 and position a rack in the lower third of the oven.
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2
In a bowl, mix the butter with the minced garlic and Madras curry powder and season with salt and pepper.
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3
Pat the chicken dry.
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4
Rub half of the butter under the skin and the rest over the chicken; season with salt and pepper.
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5
Set the chicken breast-side-up on a rack in a roasting pan.
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6
Scatter the onion, 4 garlic cloves, tomatoes, chiles and add 1/2 cup of water.
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7
Roast for 30 minutes, until the breast is firm and just beginning to brown in spots.
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8
Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
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9
Using tongs, turn the chicken breast-side-up.
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10
Add another 1/2 cup of water.
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11
Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175 to 180.
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12
Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board.
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13
Remove the rack from the pan and spoon off the fat.
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14
Set the pan over high heat.
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15
Add the stock and cook, scraping up any browned bits.
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16
Stir in the yogurt just before serving.
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17
Carve the chicken and pass the chunky jus at the table.
