Chicken Makhani- bone-in-thighs

Maggie May Schill

By
@NakedMaggie

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.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
2-3
Prep:
10 Min
Cook:
35 Min
Method:
Stove Top

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

Step-By-Step

1In medium sauce pan over medium heat heat 1 tablespoon of your peanut oil and saute your shallots and onions until just translucent.
2Stir in lemon juice, garlic/ginger paste, 1 teaspoon of garam masala, butter, cumin, chilli powder and bay leaf. Stir for 1 minute.
3Pour in tomato puree and cook stir frequently for 2 minutes.
4Stir in cream and yogurt and simmer for 10 minutes. Season with salt, pepper and cayenne and remove from heat.
5In a large heavy dutch oven or caste iron pot, add remaining tablespoon of peanut oil and bring to just before smoking temp.
6Salt 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.
7Remove excess peanut oil from dutch oven and place chicken skin side up in dutch oven. Season chicken with remaining cayenne and garam masala.
8Pour 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.
9Mix cornstarch and chicken broth together and stir it into the remaining curry sauce until it thickens up.
10Stir thickened curry mix into pot with chicken.
Serve with rice or vegetable.

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