To marinate the chicken, in a large mixing bowl, combine the olive oil, 2 tablespoons curry powder, garam masala, garlic powder, chilli powder, onion powder, salt, pepper and lemon juice. Add the chunks of chicken and toss to combine to coat. Cover and refrigerate for 1 hour to marinate. If using wooden skewers, soak 18 skewers in 2 cups of water while the chicken is marinating.
To make the yoghurt dip, in a small mixing bowl, combine the Greek yoghurt, ½ teaspoon of curry powder and coriander until smooth.
Preheat the barbecue to 180°C/350°F. Chop the onion into quarters and toss with the marinated chicken to coat. Slide the chicken pieces and onion pieces onto the skewers alternating chicken and onion.
Grill for 10-12 minutes, turning every 4-5 minutes until the internal temperature of the chicken pieces reaches 70°C/165°F. Remove the skewers from the grill and allow to rest 5 minutes before serving with the yoghurt dip.
*This is a US contributed recipe. In the US, chilli powder is a spice blend that typically includes chilli, cumin, garlic, oregano and other spices, whereas in other parts of the world, chilli powder generally refers to simply ground chillies.
