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*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 the marinade, in a gallon size zip-lock bag or other sealable container, combine all the marinade ingredients. Marinate chicken for 4-12 hours. DO NOT DISCARD MARINADE as you will need it to make the sauce.
For the chicken, SAVING THE MARINADE, skewer the chicken pieces in an ‘S’ shape, 2-3 per skewer, and set aside. Next, fire up the grill or broiler before starting the sauce. Begin working on the sauce now, and start cooking the chicken about half way through the sauce process. This will ensure the chicken and sauce finish at about the same time. Cook the chicken at high heat and watch carefully, turning 2-3 times to prevent them from burning.
For the sauce, pour reserved marinade into a pan and stir over medium/high heat. Stir until the marinade thickens to the point where it coats the back of a wooden spoon. Immediately turn heat to low and stir in yogurt, salt and tandoori seasoning. Cover and simmer for 7-10 minutes, stirring occasionally.
Over rice topped with cilantro. For a fresh, summery flavor, mix diced tomatoes and/or cucumbers into the sauce.