Briefly fry diced onion and chopped garlic. Add lemon juice and spices, heat – do not boil. Remove from heat and stir in yogurt. Marinate diced chicken in a non-metallic bowl with the tandoori spice mixture overnight. Remove chicken from marinade and sauté in a little olive oil until hot. Add 2 tablespoons of water, stir in the mango chutney. Make a ring of steamed basmati rice and arrange the fried chicken in it. Serve the yogurt sauce on the side.