chicken makhani- bone-in-thighs
(1 rating)
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
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4-5whole skin-on bone-in chicken thighs
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2 Tbsppeanut oil
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2 tspgaram masala
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1 Tbspcornstarch
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1/4 cchicken broth
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1 smshallot very finely minced
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3 Tbspfinely minced white onion
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3 Tbspbutter, salted
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2 Tbsplemon juice
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1 Tbspginger garlic paste
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1 tspchilli powder (or more if you like it hot)
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1 tspground cumin
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1/4 cplain yogurt
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1bayleaf
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3/4 ccream
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1 cunseasoned tomato puree
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salt, pepper and cayenne pepper to taste
How To Make chicken makhani- bone-in-thighs
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1In medium sauce pan over medium heat heat 1 tablespoon of your peanut oil and saute your shallots and onions until just translucent.
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2Stir in lemon juice, garlic/ginger paste, 1 teaspoon of garam masala, butter, cumin, chilli powder and bay leaf. Stir for 1 minute.
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3Pour in tomato puree and cook stir frequently for 2 minutes.
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4Stir in cream and yogurt and simmer for 10 minutes. Season with salt, pepper and cayenne and remove from heat.
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5In a large heavy dutch oven or caste iron pot, add remaining tablespoon of peanut oil and bring to just before smoking temp.
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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.
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7Remove excess peanut oil from dutch oven and place chicken skin side up in dutch oven. Season chicken with remaining cayenne and garam masala.
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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.
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9Mix cornstarch and chicken broth together and stir it into the remaining curry sauce until it thickens up.
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10Stir thickened curry mix into pot with chicken. Serve with rice or vegetable.
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