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


  • 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 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
  • 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.

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