Chicken Makhani- bone-in-thighs

Maggie May Schill


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 vote

10 Min
35 Min
Stove Top


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

How to Make Chicken Makhani- bone-in-thighs


  • 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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