Trim any excess fat from the chicken and pat it dry. Clip off the wing tips and arrange the chicken pieces in the pan skin side up.
Melt the butter and oil in the small saucepan over low heat. Add the curry powder, turmeric, cinnamon, salt, and pepper, and cook until the spices release their fragrance, about 2 to 3 minutes. Remove from heat and drizzle over the chicken. Brush the spicy butter of the chicken pieces to make sure they are well-coated.
Sprinkle the chopped onions over the chicken and pour the tomatoes and the juice over and around the chicken. Pour ½ cup of the chicken broth into the bottom of the baking dish. Bake the chicken in the preheated oven, basting with the remaining chicken broth and the pan juices every 15 minutes until the chicken is browned, about 1 hour.
RAITA – While the chicken bakes, stir together the yogurt, cilantro, garlic, and sea salt in the small bowl. Keep in the refrigerator until time to serve.
Serve pieces of chicken with baking sauce spooned on top and raita, chutney, and rice on the side.