Chicken Tikka - cooking recipe

Ingredients

1 piece (2-inch) fresh ginger, peeled and coarsely chopped
6 cloves garlic, coarsely chopped
4 Tbsp. fresh lemon juice
1 c. nonfat plain yoghurt
6 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. salt
4 whole boneless, skinless chicken breasts (about 12 oz. each, 3 lb. total), halved
3 medium onions, halved and slivered
1 tsp. ground cumin
1/4 tsp. ground turmeric
2 Tbsp. chopped flat leaf parsley (for garnish)
3 limes, halved crosswise (for serving)

Preparation

Place the ginger and garlic, 2 tablespoons lemon juice and 1/4 cup of the yoghurt in a food processor and puree until smooth. Scrape the puree into a bowl with the remaining 3/4 cup yoghurt, 3 tablespoons oil, the chili powder and 1 teaspoon salt.
Stir well. Cut each halved chicken breast crosswise into 3 pieces.
Add the chicken to the yoghurt mixture and toss to coat.
Marinate at room temperature for 1 hour.