Jewish-Indian Chicken-Mukmuru

Step 1: Cut the chicken into 8-10 pieces; reserve the backbone for chicken broth if desired. You can also find a pre-cut whole chicken, or you can use 4-5 lb of your preferred bone-in, skin-on chicken parts.

Step 2: Season the chicken pieces with 1 tsp of kosher salt.

Step 3: On medium high heat, heat a large Dutch oven or deep skillet with a lid. Add a drizzle of oil to the pot and then brown the chicken pieces on each side, about 2-3 minutes per side or until golden brown. Brown the chicken in batches if needed so as not to overcrowd the pot. Remove the browned chicken and reserve.

Step 4: Over medium heat, add the diced onions to the same pot so the browned bits that remain on the bottom can absorb some onion flavor. Add an additional drizzle of oil if there is not enough remaining chicken drippings. Sauté the onion until softened and beginning to turn golden but not browned, about 5-6 minutes.

Step 5: Add the minced garlic, grated ginger, and turmeric to the onion mixture. Sauté for another 1-2 minutes, or until fragrant.

Step 6: Add the reserved browned chicken back to the pot in a single layer. Pour the water over the chicken.

Step 7: Bring the liquid up to a simmer and then lower the heat and cover the pot. Simmer for 20 minutes.

Step 8: Add the raisins, almonds, lemon juice and sugar to the pot. If your water has significantly reduced, add a little more water so there’s liquid in the pot. Cover the lid again and simmer an additional 15-20 minutes, or until the chicken is cooked through with an internal temperature of at least 165°F. Taste and season with more salt if necessary.

Step 9: Transfer the chicken to a serving dish, pour the sauce over the chicken, and top everything with freshly chopped mint and a few lemon wedges. Serve with rice or your favorite side.