To make the tandoori chicken skewers: In a medium bowl, mix together the yogurt and other ingredients (except the chicken and skewers) until smooth and all the ingredients are evenly dispersed. Toss the cubed chicken in the marinade and cover. Let the chicken marinate for at least 2 hours, but up to 8 or overnight.

Preheat an outdoor grill or grill pan over medium heat. Skewer 4-5 pieces of chicken on each skewer and set aside. Lightly oil the grill or grill pan and grill the chicken 3-4 minutes per side, covering the grill or pan between turning. Remove from grill and serve immediately with cumin-turmeric rice, cilantro chutney and cucumber yogurt sauce.

To make the cumin-turmeric rice: In a medium saucepan, heat oil over medium heat. Add onion and cook 3-4 minutes until softened. Add cumin seeds and turmeric and cook 1 minute. Add rice and toss in the spices so all the grains are coated. Add water or broth and salt and bring to a simmer. Reduce the heat as low as it will go, cover and cook for 18 minutes. Remove the rice from heat, and leave it covered for another 10 minutes. Fluff rice with a fork and serve immediately.

To make the cilantro chutney sauce: Place all the ingredients, except for the olive oil, in a food processor. Process until all the ingredients are finely chopped. Add the oil and pulse until combined. Transfer to a bowl and use immediately. Can be kept for 2 days, covered, in the fridge.