Spicy Grilled Chicken

4 boneless, skinless chicken breasts
4 teaspoons White Jasmine Tandoori Masala
1 teaspoon salt
1-½ cup plain yogurt
1 teaspoon chopped garlic
½ teaspoon chopped ginger
1 cup fresh cilantro

Beat the yogurt in a large bowl so it is smooth, add the Tandoori Masala, salt, garlic, ginger and cilantro. Make slits in the chicken breasts with a sharp knife. Marinate the chicken in the yogurt mixture. Cover and leave in the refrigerator for 2-3 hours. Remove excess marinade from the chicken and place on heated grill. When both sides are done serve with a side salad and rolls.