- 2 to 3-inch piece fresh ginger, peeled
- 4 cloves garlic, peeled
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon tomato paste
- 1 teaspoon distilled white vinegar or lemon juice
- 1 cup plain yogurt, plus more for garnish
- 1 cup vegetable oil
- 1 pound chicken breast, boneless and cut in small pieces
- Mint leaves, for garnish
In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the remaining ingredients. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.
Grill chicken over medium-high heat until it is fully cooked and tender.
You can also bake the chicken in the oven: Preheat the oven to 350 degrees F.
Spread the chicken and remaining marinade evenly in a baking pan. Cover with aluminum foil and bake for 30 to 40 minutes, or until chicken is tender.
Serve with mint or yogurt.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.