Chicken Masala

I originally got this recipe from Bon Appetit's magazine.   I have made this recipe over and over again and love it.  This last time, I did make a few changes, and was awesome.  I'll keep the recipe original and add my additions in the verdict section. 

Ingredients
- 1 cup plain whole-milk yogurt
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon garam masala
- 2 teaspoons coarse kosher salt
- 1 large garlic clove, pressed
- 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
- 2 small onions, cut into 1/4-inch-thick slices


Preparation
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 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

Verdict:
I typically buy chicken pieces I want to eat, already cut.  For example, thighs & drumsticks.  I tend to choose thighs (bone in) as it's moister.  This time, we got skinless thighs (bone in).  I think I will moving forward always buy skinless.  It made such a nice crispness to the chicken.  I also added 1 teaspoon each of the following: coriander,  cayenne pepper, cumin, & turmeric.  YUM!