Chicken Curry With Ginger N Yogurt

2 lb chicken pieces (I used boneless thighs, but you can use bone-in pieces or even chicken breast chunks)
1 large onion, chopped roughly
4 cloves garlic
2 tsp grated fresh ginger
1/4 Cup fresh mint leaves or cilantro, plus extra for garnish
1-1/2 Tblsp oil
1 tsp turmeric
1-1/2 tsp garam masala
Pinch of cayenne (optional)
1-1/2 tsp salt
1/2 Cup yogurt
1 15-oz can diced tomatoes, drained


In a food processor or blender, grind the onion, garlic, ginger, mint or cilantro, and oil together into a paste.
Heat a heavy deep skillet and cook this mixture, stirring, for about 5 minutes. Add the turmeric, garam masala, cayenne(red chili), and salt and cook for another minute.
Stir in the yogurt and tomatoes and cook until the mixture is a thick puree. Then stir in the chicken pieces, coat them with the spice mixture, and simmer on low, covered, until the chicken is tender. Garnish with additional mint or cilantro and serve with rice or naan.