1 Marinate the diced chicken with lemon juice and tandoori spices in a bowl for 1 hour.
2 Halve the spring onions lengthwise.
3 Heat the sauté pan at 2/3 of the maximum power of your stove and brown the diced chicken.
4 Once they are browned, set the chicken aside and add olive oil and onions to the pan.
5 Brown the onions, then return the chicken to the pan and cook for 10 minutes.
6 5 minutes before the end, add the grapes.
7 Add seasoning and serve with yogurt
Tip: You can also add the yogurt directly to the marinade.