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Combine the yogurt, Tandoori Masala, lemon juice, if using, and salt in a large bowl and whisk until smooth.
Add the chicken, stir to coat in the marinade, cover, and refrigerate for at least 1 hour, up to 12 hours.
To prepare the kebabs, remove the chicken from the refrigerator and skewer the chicken alternating between a piece of chicken and a few onion petals.
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.
If finishing with the optional chaat masala butter, melt the butter in a small saucepan over medium heat.
When melted and just starting to foam, add the cilantro and chaat masala, season with salt to taste, then brush over the kebabs before serving.
Enjoy hot with naan, yogurt or green chutney, lemon wedges, and pickled onions.