Strip and cut the onion. Strip the ginger and garlic, then finely hack or mesh them on a microplane.
Heat a carry of oil in an enormous container over a medium intensity, add the onions and cook for something like 8 minutes, or until relaxed and somewhat brilliant, blending consistently. Add the ginger and garlic cook for a further 2 minutes.
In the mean time, blend the tikka masala glue, yogurt and tomato purée together in a bowl. Divide and add the chicken thighs to the bowl. Mix everything together and get all the chicken canvassed in the glue combination.
Scratch everything into the container, ensuring you get all the glue combination in there. Cook the chicken for 5 minutes or something like that, or until you see it begin to variety.
Add the tinned tomatoes, depleted lentils and coconut milk. Bring to the bubble, diminish the intensity and stew for 60 minutes, mixing every so often. Add sprinkles of water to slacken, if necessary.
At the point when the time’s up, mix in the spinach (if utilizing) and permit it to shrink. Next add the mango chutney and taste for preparing.Pull the chicken separated with forks and mix it through. Present with wholemeal basmati rice and yogurt as an afterthought, on the off chance that you like.
For children and babies, leave out the flavoring. Permit to cool, then hack as well as squash to the ideal consistency.