1Empty the containers of yogurt into a large bowl. Add the tandoori and garam masalas and mix. Adjust the tandoori masala if needed, you should have a reddish orange color. I like mine pretty dark. The masala has some salt in it (depending on the type you have) so I recommend tasting it before adding some salt.
2Add the chicken to the marinade and stir to make sure all the chicken pieces are immersed in the marinade. Cover and refrigerate for at least 45 minutes.
3Coat a skillet with olive oil over medium heat. Using tongs add the chicken to the pan. (Don’t pour it in, there is extra marinade!)
4When the chicken is almost fully cooked, add the red onion to cook a little but still retain its crunch.
5Squirt a little lemon over the chicken and serve with lemon wedges.
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