Chicken Makhani- bone-in-thighs
|Cooking Method:||Stove Top|
|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|
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|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|
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.
Side note: I try not to splash and sauce on the chicken skin. It stays crispy this way.
Serve with rice or vegetable.