*Ghee will give the dish the most depth, and you can make your own. If using bamboo skewers, soak for at least half an hour to prevent them from burning.
For marinade & chicken: In a gallon size zip top bag or other sealable container, combine all marinade ingredients. Add chicken and marinate in refrigerator for 4 to 12 hours. Do not discard marinade; you will need it to make the sauce. Skewer chicken pieces in an ‘S’ shape, 2 to 3 per skewer, and set aside. Next, heat grill or broiler before starting the sauce. Begin working on sauce now and start cooking chicken about half way through the sauce process. This will ensure chicken and sauce finish about the same time. Cook chicken over high heat and turn 2 to 3 times, watching carefully, to prevent them from burning.
For sauce: Pour reserved marinade into a saucepan and stir over medium-high heat until marinade thickens to the point where it coats the back of a wooden spoon. Turn heat to low and stir in yogurt, salt and Tandoori Seasoning. Cover and simmer for 7 to 10 min., stirring occasionally.
Serve over rice with fresh cilantro. For a fresh, summery flavor, mix diced tomatoes and/or cucumbers into the sauce.