Chicken Masala

This is a hybrid of two recipes, one from Bon Appetit magazine, one from Allrecipes.com.  I ate so much it made my belly hurt. 

Ingredients

• 1 cup plain whole-milk yogurt
• 1/4 cup coarsely chopped fresh cilantro (I used dried)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon garam masala*
• 2 teaspoons coarse kosher salt
• 1 large garlic clove, pressed
• 3 chicken breasts, cubed
• 2 small onions, cut into 1/4-inch-thick slice
•  
  Sauce
  1 tablespoon butter
  1 clove garlic, minced
  2 teaspoons ground cumin
  2 teaspoons paprika
  3 teaspoons salt, or to taste
  1 (8 ounce) can tomato sauce
  1 cup heavy cream
   
  Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; 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 of thigh is pierced with knife, about 35 mins.
  Meanwhile, melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.  Serve with chicken over rice.