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Chicken Tikka Masala

3-inch piece fresh ginger, peeled

4 cloves garlic

1 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon garam masala

1 teaspoon tomato paste

1 teaspoon vinegar or lemon juice

1 cup plain yogurt, plus more for garnish

1 cup oil

1 pound chicken breast, boneless and cut in small pieces

Mint leaves, for garnish

 

In a blender on high speed add the ginger and garlic: blend until you have a paste. In a large bowl combine the paste with the remaining ingredients. Add chicken and mix until evenly coated. Let marinate in the refrigerator overnight. Grill chicken over medium-high heat until it is fully cooked and tender. You could also bake the chicken in a 350 degrees oven. Spread the chicken and remaining marinade evenly in a baking pan. Cover with foil and bake for 30 to 40 minutes. Serve with mint or yogurt.