Marinade chicken breasts, skin-on, bone-in overnight in a mixture of: 1 cup plain yogurt. Juice of 1 lime. 1/2 tsp. each cayenne, cardamom, coriander, turmeric, ginger. 1/4 tsp cloves. When ready to cook, bring to room temperature.
In a large deep skillet, sauté 1 Vidalia onion, sliced, chopped mushrooms. Add the chicken breasts and marinade to the skillet. Place in preheated 425 degree oven for about an hour until chicken skin crispy, meat cooked through but still juicy.
Serve with chilled Cucumber & Red Onion Yogurt salad.