Tandoori Chicken

You may or may not know that it is REALLY hard to find good Indian food in Miami. My favorite Indian restaurant, Renaisa, closed a while ago. So, I've taken matters into my own hands. Mr. M's favorite dish is Tandoori Chicken, so here is what I did for my first attempt. I used Arora Creations Tandoori Chicken Blend because it has all the spices I was unable to find separately. You can find the the Arora blend at Norman Brothers in South Miami.

Ingredients

1 package boneless and skinless chicken cutlets
1/2 cup plain yogurt
1/2 cup extra virgin olive oil
1/2 cup white wine vinegar (you are supposed to use plain distilled vinegar, but I didn't have any and didn't feel like going to Publix)
1 package Arora Creations Tandoori Chicken Blend
1 large oninon, cut into large pieces

Instructions

Preheat oven to 450 degrees. Combine the yogurt, olive oil, vinegar, and Arora blend in a large glass bowl. Use a knife to make a few small slits in the chicken. Mix well and then add the chicken breasts one at a time making sure each one gets completely covered with the mix. Cover the bowl and refrigerate for 8 hours (up to 24 hours). After marinating the chicken, remove the chicken from the bowl, remove each chicken breast from the bowl and squeeze out any excess marinade. Place each breast on a greased oven pan after squeezing. Cook for 15 minutes and turn each chicken breast over once. Place the onion pieces on the baking sheet over the chicken. Continue cooking until done, about another 20-30 minutes. Serve with basmati rice.