Grilled Tandoori Chicken Skewers

Chicken: 
1/4       cup cilantro
1/4       cup flat leaf parsley
2         cloves garlic
3         teaspoons paprika
2         teaspoons ground cumin
2         teaspoons garam masala
2         teaspoons salt 
1          teaspoon turmeric
1/4       teaspoon cayenne
2         tablespoons olive oil
1/2       cup yogurt
2         tablespoons fresh lemon juice
2         pounds chicken breasts, cut into 2-inch square pieces
6-8      wooden skewers, soaked 

Sauce: 
1 1/2    cups yogurt
1/2      teaspoon ground cumin
1/4      teaspoon turmeric
1/4      teaspoon garam marsala 
1/4      teaspoon salt

1. Combine cilantro and next 11 ingredients in a the container of a blender or food processor. Blend until well-combined. Place chicken pieces in a gallon-size zip-lock bag; pour cilantro mixture over chicken. Massage to combine and coat chicken; chill for 4 hours or overnight.

2. Meanwhile, combine yogurt, cumin, turmeric, garam marsala and salt. Cover and chill until ready to serve.

3. Heat grill. Skewer chicken pieces onto wooden skewers; discard marinade. Grill 5-6 minutes on each side or until cooked through.

4. Serve chicken with yogurt sauce.
Yield: 4 servings.

Found on:http://www.kumquatblog.com/2011/06/recipe-redux-grilled-tandoori-chicken.html