-
1
Marinate the chicken: If necessary remove the skin from the chicken pieces.
-
2
With a paring knife or boning knife, cut diagonal slashes about 1/2-inch deep into the fleshy parts of the chicken pieces.
-
3
Make 3 to 4 slashes in each piece, about 1 inch part.
-
4
Transfer the chicken to a zip-top bag or baking dish.
-
5
In a small bowl, combine the yogurt, garlic, ginger, lime juice, cumin, garam masala, salt, paprika, and cayenne.
-
6
Toss the chicken with the marinade, massaging the pieces so the marinade gets into the slits and evenly covers all surfaces.
-
7
Seal the bag or cover the dish with plastic wrap and refrigerate for 4 to 6 hours.
-
8
Heat the oven: Position a rack in the center of the oven and heat to 500 degrees (475 degrees convection).
-
9
Let the chicken sit at room temperature as the oven heats, at least 30 minutes.
-
10
Roast the Chicken: Arrange the chicken pieces skin side up about 2 inches apart on a broiler pan or on a wire rack set above a heavy-duty rimmed baking sheet, leaving on as much of the marinade as possible.
-
11
You can scrape any extra marinade onto the chicken, as long as it doesnt puddle up on the pan; it will cook down and make a sort of crust on the chicken as it roasts.
-
12
Drizzle the top of the chicken pieces with 1 tablespoon of the melted butter.
-
13
Roast, flipping the chicken after about 10 minutes and drizzling with another tablespoon of butter.
-
14
(Start the onions at this point; see step ) Continue roasting until tender and cooked through, 20 to 25 minutes total.
-
15
The best doneness test is to cut into a piece with a paring knife to see that its cooked throughout and the meat pulls away from the bone easily.
-
16
If you use an instant-read thermometer inserted into a thick piece of chicken (not touching bone), it should register 180 to 190 degrees.
-
17
Meanwhile char the onion: Cut the onion in half lengthwise (through the root end) and trim the ends, cutting the base at an angle to remove the root end.
-
18
Slice each half crosswise into 1/4-inch half-moons.
-
19
With your fingers, separate the half-moons into shreds.
-
20
Heat a heavy 8- or 9-inch skillet (cast iron is best) over high heat until very hot, about 2 minutes.
-
21
Add the oil, immediately swirl the pan to distribute the oil, and add the onions.
-
22
Do not stir until the onions begin to color, then add a pinch of salt and saute, stirring occasionally, until charred in spots and slightly softened, about 8 minutes.
-
23
Transfer the onions to a warm serving platter and cover with foil.
-
24
Serve: Transfer the chicken to the serving platter, nestling the pieces among the onions.
-
25
Drizzle the remaining tablespoon of butter on top, sprinkle with cilantro, and arrange the lime wedges around the edges.
-
26
Cover with foil and let sit for 5 to 10 minutes to allow the chicken to rest and the flavors to meld.
-
27
Serve the chicken accompanied by the charred onion and lime wedges.
