Ingredients
- Spice Paste:
- 10 pcs (2 lbs/900g) skinless boneless chicken thighs
- 1 tsp salt
- Canola oil
- 1 lemongrass, white part only
- 1 onion
- 1 tbsp garam masala
- 2 tbsp (30ml) plain low-fat yogurt
Preparation
Step 1
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.
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