How To Make chicken makhani- bone-in-thighs
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1
In 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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2
Stir 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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3
Pour in tomato puree and cook stir frequently for 2 minutes.
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4
Stir in cream and yogurt and simmer for 10 minutes. Season with salt, pepper and cayenne and remove from heat.
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5
In 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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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.
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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.
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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.
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9
Mix cornstarch and chicken broth together and stir it into the remaining curry sauce until it thickens up.
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10
Stir thickened curry mix into pot with chicken.
Serve with rice or vegetable. -
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