Ingredients

The following ingredients have 5 Servings
  • 10 pcs ((2 lbs/900g) skinless boneless chicken thighs)
  • 1 tsp salt
  • Vegetable oil (for grilling)
  • 1 lemongrass ((white part only))
  • 1 onion
  • 1 tbsp garam masala
  • 2 tbsp plain low-fat yogurt ((30ml))

Instruction

  • Grind lemongrass and onion in a blender or food processor. Add a little water if necessary.
  • Pour into a bowl. Add garam masala and yogurt. Mix well.
  • Sprinkle salt over the chicken thighs in a large bowl. Add spice paste. Stir to get chicken thighs well coated with spice paste. Allow chicken to marinade in the refrigerator for at least an hour.
  • Pre-heat an outdoor grill to medium heat, about 250°F to 300°F (120°C to 150°C). Brush the hot grates of the grill with a little oil.
  • Arrange the chicken pieces on the preheated grill. Brush the tops of chicken pieces with oil. Allow it to cook for about 16 minutes, turning once mid-way.
  • Increase heat slightly to brown meat, turning whenever necessary. This will take another 5 minutes.
  • Remove and serve immediately.