Tandoori Chicken with Naan and a Fresh Salad

"Minus the salad our dinner last night had the flavors of India. We enjoyed a fresh salad, Tandoori Chicken, and Naan (Indian Flat Bread) that was lightly brushed with honey butter. Delish!  I know a lot of people are scared to try Indian cuisine because they don't like curry or too much spice.  The great thing about this chicken was the spice was enough but not too strong. The naan bread was a nice accompaniment because it is tasty and you can dip the naan in the sauce.  If you've never tried naan you should give it a shot." 

Below, is how I made the Tandoori Chicken 

Whisked the Following together and Poured over 3 Chicken Breasts.  Let marinate in the fridge for about 8 hours.

Tandoori Spice Mix
1/2 Cup Olive Oil
1/2 Cup Distilled White Vinegar
1/2 Cup Greek Yogurt

Cooking Methods - I baked the chicken at 425 for about 25 minutes however next time I think I am going to cut the chicken in smaller pieces and cook with the sauce on the stove. The sauce seemed to separate in the oven and I think cooking it on the stove may prevent this from happening.  The sauce was still tasty and full of flavor, but the texture was a little off.  Also, I think you could grill this chicken and it would taste really good too. If you don't want to have Naan you could serve this chicken over rice or egg noodles.