Mukmura (Chicken & Almonds In A Lemon Sauce)

This Mukmura is a vibrant and aromatic Indian dish that balances the earthiness of turmeric with the bright acidity of fresh lemon juice. The chicken simmers gently in a savory broth until tender, absorbing the flavors of ginger, garlic, and onion. Blanched almonds add a delightful crunch and nutty richness, while raisins provide subtle bursts of sweetness. This recipe is perfect for weeknight dinners or when you want a comforting yet exotic meal. It pairs beautifully with basmati rice or naan bread to soak up the flavorful sauce. Simple to prepare with pantry staples, this dish offers a sophisticated taste experience without complicated techniques.

Cooking Method: Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 542.5

Dietary: Gluten-free

Description

This Mukmura is a vibrant and aromatic Indian dish that balances the earthiness of turmeric with the bright acidity of fresh lemon juice. The chicken simmers gently in a savory broth until tender, absorbing the flavors of ginger, garlic, and onion. Blanched almonds add a delightful crunch and nutty richness, while raisins provide subtle bursts of sweetness. This recipe is perfect for weeknight dinners or when you want a comforting yet exotic meal. It pairs beautifully with basmati rice or naan bread to soak up the flavorful sauce. Simple to prepare with pantry staples, this dish offers a sophisticated taste experience without complicated techniques.

Ingredients

3 pounds chicken, cut into serving pieces (skin and excess fat removed)
1 clove garlic, finely chopped
1 teaspoon fresh ginger, minced
1 medium onion, chopped
0.5 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 tablespoon light or dark raisins
12 whole almonds, blanched, skinned, and halved lengthwise
1.5 cups water
3 tablespoons lemon juice, or to taste

Directions

1
In a large heavy-bottomed pan or Dutch oven, combine the chicken pieces, chopped onion, minced garlic, minced ginger, turmeric, salt, raisins, blanched almonds, and water.
2
Place the pan over medium-high heat and bring the liquid to a boil.
3
Once boiling, reduce the heat to medium-low, cover the pan, and let the chicken simmer gently for 20 minutes.
4
Remove the lid, tilt the pan slightly, and stir the sauce briskly with a wooden spoon to break up the large onion pieces and ensure even cooking.
5
Continue to cook uncovered for another 15 minutes, allowing the sauce to reduce slightly and the flavors to meld.
6
Stir in the lemon juice and cook for an additional 10 minutes, or until the chicken is tender and the sauce has thickened to your desired consistency.
7
Taste and adjust salt or lemon juice if needed. Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 542.5kcal

% Daily Value *
Total Fat 27.2g42%
Saturated Fat 7.5g38%
Cholesterol 202.0mg68%
Sodium 186.1mg8%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 61.3g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh lemon juice rather than bottled for a brighter flavor profile.

If you prefer a thicker sauce, you can simmer it uncovered for a few extra minutes or mix a teaspoon of cornstarch with a little water and stir it in at the end.

This dish tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can add other vegetables like peas or carrots for extra nutrition and color.

Keywords: chicken, almonds, lemon, indian, curry, turmeric, ginger, garlic, onion, raisins, stew, simmer, dinner, healthy, protein, exotic, spice, homemade, comfort food

Read it online: https://www.chefs-mate.com/recipe/mukmura-chicken-almonds-in-a-lemon-sauce/