Adapted from Food Network Magazine 50 Kabob booklet
8 boneless skinless chicken breasts
2 cups Greek yogurt, separated
2 tablespoons garam masala
½ cup plus 2 tablespoons chopped cilantro, separated
1 ½ teaspoons grated ginger
1 ½ teaspoons grated garlic
2 tablespoons lime juice, separated
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
In a large bowl, mix together 1 cup Greek yogurt, garam masala, ½ cups chopped cilantro, ginger, garlic 1 tablespoon lime juice, salt and cayenne pepper in a large bowl. Take out 2 tablespoons of yogurt mixture and set aside. Add the chicken to the large bowl with the remaining marinade, and marinate for at least 4 hours or overnight.
In a small bowl, add 1 cup Greek yogurt, the 2 tablespoons of reserved marinade, 2 tablespoons chopped cilantro, and 1 tablespoon lime juice. Set aside.
Take the chicken out of the marinade, and grill over medium heat until done, about 3-5 minutes per side. Serve with yogurt sauce.