Chicken Makhani- bone-in-thighs

Recipe Rating:	1 Rating5
Categories:	Chicken, Other Main Dishes
Keywords:	peanut, butter, Ginger, Garlic, Cream, curry, oil, yogurt, Indian, paste, Garam, Masala, bay, leaf, Chilli, Spiced, Pakistani, makhani
Serves:	2-3
Prep Time:	10 Min
Cook Time:	35 Min

Ingredients

4-5	whole skin-on bone-in chicken thighs
2 Tbsp	peanut oil
2 tsp	garam masala
1 Tbsp	cornstarch
1/4 c	chicken broth
1 small	shallot very finely minced
3 Tbsp	finely minced white onion
3 Tbsp	butter, salted
2 Tbsp	lemon juice
1 Tbsp	ginger garlic paste
1 tsp	chilli powder (or more if you like it hot)
1 tsp	ground cumin
1/4 c	plain yogurt
1	bayleaf
3/4 c	cream
1 c	unseasoned tomato puree
	salt, pepper and cayenne pepper to taste

Pinched by Sweetgem1, and 52 more.

Maggie May Schill

Cooked to Perfection

Jacksonville, FL (pop. 821,784)

NakedMaggie

Member Since Aug 2011

Maggie May's Notes:

Been craving Indian food a lot. My favorite place to grab some good authentic Indian is "India's Restaurant" here in Jacksonville. Wonderful food, but it can get expensive to go there constantly. So I got studying and started making curry. This is my best curry so far. Buttery and flavorful. A lot of recipes calls for boneless skinless meat; which I made it like that a few times; but there was just something wonderful about the skin-on bone-in chicken thighs that made this recipe awesome for me.

I served this dish over a bed of seasoned basmati rice.

Directions

In medium sauce pan over medium heat heat 1 tablespoon of your peanut oil and saute your shallots and onions until just translucent.

Stir in lemon juice, garlic/ginger paste, 1 teaspoon of garam masala, butter, cumin, chilli powder and bay leaf. Stir for 1 minute.

Pour in tomato puree and cook stir frequently for 2 minutes.

Stir in cream and yogurt and simmer for 10 minutes. Season with salt, pepper and cayenne and remove from heat.

In a large heavy dutch oven or caste iron pot, add remaining tablespoon of peanut oil and bring to just before smoking temp.

Salt and pepper chicken thighs liberally and brown them skin side down in oil. Do not stir them or mess with them to much you are trying to get a good browning. This will take about 5 minutes.

Remove excess peanut oil from dutch oven and place chicken skin side up in dutch oven. Season chicken with remaining cayenne and garam masala.

Pour about 1/2 of your curry liquid over chicken and cook covered for about 15-20 minutes, or until they temp between 145-160'F.

Side note: I try not to splash and sauce on the chicken skin. It stays crispy this way.

Mix cornstarch and chicken broth together and stir it into the remaining curry sauce until it thickens up.