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1
Line sieve with cheesecloth; set over bowl.
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2
Add yogurt; drain in refrigerator for one hour.
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3
Discard liquid; place yogurt in large bowl.
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4
Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.
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5
Rinse and pat dry chicken.
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6
Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning occasionally.
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7
(Note: After marinating, I season with salt.)
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8
Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top.
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9
Roast in 400 oven until no longer pink inside, about 45 minutes.
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10
Transfer to platter and tent with foil; let stand for 10 minutes.
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11
Skim fat from pan juices, reserving juices in pan.
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12
Butter Sauce: Meanwhile, in large skillet, heat oil over medium heat.
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13
Fry onion until browned, about 10 minutes.
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14
Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes.
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15
Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes if chunks are large.
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16
Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes.
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17
Let cool slightly.
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18
In food processor or blender, puree until smooth.
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19
(Make-ahead: Let cool; cover and refrigerate for up to 24 hours.
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20
).
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21
Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits.
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22
Add cream and butter, a few pieces at a time, cooking just until each is melted.
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23
Pour over chicken.
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24
Garnish with coriander.
