First, wash the chicken. In a large bowl, combine the yogurt, chickpea flour, salt, Kashmiri chili powder, dried fenugreek leaves, butter, ginger-garlic paste, garam masala, chicken masala, and lemon juice. Mix well, then add the chicken and coat thoroughly. Cover and refrigerate for 7-8 hours to marinate.

Preheat your grill or oven. Thread the marinated chicken onto skewers and cook over the heat, turning occasionally, until fully cooked and slightly charred.

Once cooked, sprinkle chaat masala and squeeze lemon juice over the tandoori chicken. Serve hot with sliced onions.