Methods

1. In a large bowl, whisk the yogurt and tandoori masala together. Taste and adjust salt, if needed (we like to add ½ to 1 teaspoon of additional salt, but it is up to you!).
2. Add the chicken and mix, making sure each piece is fully coated in the yogurt-spice mixture. Cover and refrigerate for at least 6 hours, but preferably overnight.
3. Remove the chicken from the refrigerator and skewer the chicken alternating between a piece of chicken and a few onion petals. Repeat with the remaining chicken and onion, transferring the finished skewers onto a plate or baking sheet.
4. While you are making the skewers, preheat a gas grill to medium high or prepare a charcoal grill. When the grill is hot, brush the grate with oil and grill the skewers, flipping halfway through, until the chicken is cooked through (at least 165°F internal temperature) and charred on the outside, about 5 to 8 minutes per side.
5. Serve hot with naan, yogurt, and pickled onions.