Chicken Tikka Mumbai - cooking recipe

Ingredients

3 lbs boneless skinless chicken thighs, cut in half
salt, to taste
3 limes, juice of
1 inch fresh ginger, minced
8 garlic cloves, peeled
2 cups plain Greek yogurt
1 tablespoon cinnamon
4 cloves
4 tablespoons smoked paprika
1 teaspoon cayenne powder
1 teaspoon cardamom powder (ground from 5 green pods)
4 tablespoons virgin coconut oil, melted

Preparation

In a large bowl, combine half of the lime juice and a pinch or two of salt. Mix well. Place the chicken thighs in to the marinade and stir to coat. Let sit for 20 minutes.
In a blender, mix 1/4 cup yogurt, ginger, garlic, cloves, remaining lime juice and the coconut oil.
Pour mixture into a medium bowl and stir in the remaining yogurt, cinnamon, paprika, cayenne and cardamom powder. Mix until the paste is smooth.
Drain the chicken and add in the yogurt mixture. Marinate overnight or for up to 24 hours covered in a refrigerator,.
Cook on a moderately hot grill or broiler for 6-8 minutes per side. Serve with lime wedges.