*Ghee will give the dish the most depth. (Click here for a recipe to make your own ghee.) If using bamboo skewers, soak for at least half an hour to prevent them from burning on the grill.
In a gallon-size zip top bag, combine Tandoori, ½ tsp. of the salt, ghee, lemon and orange juice and vinegar. Add chicken pieces and refrigerate for 4 to 12 hours (longer is better.) Remove chicken from marinade; reserve remaining marinade to make the sauce. Skewer chicken pieces in an ‘S’ shape, 2 to 3 per skewer, and set aside. Heat grill or broiler before starting the sauce. Begin working on sauce and start cooking chicken about half way through the sauce process. This will ensure the chicken and sauce finish about the same time. Cook chicken over high heat until cooked through; turn 2 to 3 times, watching carefully, to prevent them from burning. Pour reserved marinade into a small saucepan and stir over medium-high heat until marinade thickens to the point where it coats the back of a wooden spoon. Reduce heat to low and whisk in yogurt until smooth. Cover and simmer for 7 to 10 min., stirring occasionally.
Serve over rice with fresh cilantro. For a fresh, summery flavor, mix in diced tomatoes and/or cucumbers into the sauce.