Method:
1 Preheat oven 230°C fan forced.
2 For tandori paste, combine all ingredients in a small bowl.  Spread the paste over both sides of the chicken. Refrigerate 10 minutes if time permits.
3 Place chicken on a wire rack over a tray or baking tray lined with baking paper. Bake for 10 minutes or until cooked through.
4 Heat oil in a frying pan over medium heat, add chilli, garlic and ginger and sauté for a 2-3 minutes or until softened.  Add lentils and spinach, cook for 2 minutes or until warmed through.
5 Spoon lentils on a plate, top with tandoori chicken, and a dollop yoghurt. Serve.