Real Recipes From Real Home Cooks ®

chicken makhani- bone-in-thighs

(1 rating)
Recipe by
Maggie May Schill
Jacksonville, FL

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.

(1 rating)
yield 2 -3
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For chicken makhani- bone-in-thighs

  • 4-5
    whole skin-on bone-in chicken thighs
  • 2 Tbsp
    peanut oil
  • 2 tsp
    garam masala
  • 1 Tbsp
  • 1/4 c
    chicken broth
  • 1 sm
    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
  • 3/4 c
  • 1 c
    unseasoned tomato puree
  • salt, pepper and cayenne pepper to taste

How To Make chicken makhani- bone-in-thighs

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