chicken makhani- bone-in-thighs

How To Make chicken makhani- bone-in-thighs

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