Chicken Makhani- bone-in-thighs
|Categories:||Chicken, Other Main Dishes|
|Keywords:||peanut, butter, Ginger, Garlic, Cream, curry, oil, yogurt, Indian, paste, Garam, Masala, bay, leaf, Chilli, Spiced, Pakistani, makhani|
|4-5||whole skin-on bone-in chicken thighs|
|2 Tbsp||peanut oil|
|2 tsp||garam masala|
|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 c||unseasoned tomato puree|
|salt, pepper and cayenne pepper to taste|
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DirectionsIn 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.Stir thickened curry mix into pot with chicken.
Serve with rice or vegetable.