Chicken Haleem
Chicken Haleem is a rich, hearty, and flavorful stew combining shredded chicken, lentils, wheat, and aromatic spices, slow-cooked to a creamy, porridge-like consistency. This traditional dish from the Indian subcontinent is perfect for festive occasions or comforting meals.
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Ingredients
- 500 gramsBoneless chicken thighs
skinless, cut into chunks
- 100 gramsBroken wheat (dalia)
- 50 gramsYellow split lentils (moong dal)
- 50 gramsRed split lentils (masoor dal)
- 50 gramsChickpeas (soaked overnight)
- 2 mediumOnions
thinly sliced
- 2 tablespoonsGinger-garlic paste
- 2 piecesGreen chilies
slit
- 100 gramsYogurt
- 4 tablespoonsCooking oil
- 2 tablespoonsGhee (clarified butter)
- 1200 millilitersWater
for cooking haleem
- 1 ½ teaspoonsSalt
- 0 ½ teaspoonsTurmeric powder
- 1 teaspoonsRed chili powder
- 1 teaspoonsCoriander powder
- 1 teaspoonsGaram masala powder
- 0 ¼ cupsFresh coriander leaves
chopped, for garnish
- 0 ¼ cupsFried onions
for garnish
- 6 piecesLemon wedges
for serving
- 2 tablespoonsFresh ginger julienne
optional, for garnish
Instructions
Wash and soak broken wheat, yellow split lentils, red split lentils, and chickpeas separately in water for at least 4 hours or overnight for best results.
Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add sliced onions and fry until golden brown and caramelized. Remove half of the fried onions for garnishing later.
Add ginger-garlic paste and slit green chilies to the remaining onions in the pot. Sauté for 2 minutes until fragrant.
Add chicken pieces and sauté on high heat for 5-7 minutes until they turn white and slightly brown.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
Add yogurt, mix thoroughly, and cook for 5 minutes on medium heat until oil starts to separate from the mixture.
Drain soaked lentils, chickpeas, and broken wheat. Add them to the pot. Pour 1200 ml of water and bring it to a boil.
Once boiling, reduce heat to low, cover the pot, and simmer for around 3 hours, stirring occasionally to prevent sticking. Add more water if needed to maintain the consistency.
After 3 hours, the ingredients should be very soft and creamy. Use a hand blender or a masher to blend the mixture to a porridge-like consistency.
Add garam masala and ghee, stir well, and cook for another 10 minutes on low heat.
Adjust salt if needed. Garnish with chopped coriander leaves, fried onions, and ginger juliennes if using. Serve hot with lemon wedges.
