Preheat the oven to 425 F.
In a medium bowl, whisk together the garlic, ginger, tomato paste, yogurt, garam masala, curry, salt, and olive oil.
Rub the marinade all over the chicken including underneath the skin where possible.
Place the chicken in a skillet or roasting dish and set it in the oven. Roast until the thigh registers 165 F on a meat thermometer, about one hour to one hour 15 minutes. Check after 40 minutes, if the chicken is getting too dark, cover with foil. Let it rest for 10 minutes before carving and eating.