Chicken Haleem

Indulge in the rich, aromatic flavors of Chicken Haleem, a cherished dish that epitomizes comfort food with its hearty and wholesome ingredients. This slow-cooked recipe combines tender boneless chicken, an array of protein-packed lentils, barley, and broken wheat, all simmered together to create a velvety, paste-like texture. Infused with a fragrant blend of spices, yogurt, and ghee, Chicken Haleem delivers a burst of authentic, savory goodness in every bite. Perfect for festive occasions or cozy family meals, this nutritious one-pot wonder is garnished with fresh coriander, mint, and optional crispy fried onions for an irresistible finish. Serve hot with a squeeze of lemon for a tangy touch, and treat your taste buds to a traditional dish that’s as satisfying as it is flavorful.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 500 grams boneless chicken
• 100 grams broken wheat (daliya)
• 50 grams barley
• 50 grams masoor dal (red lentils)
• 50 grams chana dal (split chickpeas)
• 50 grams moong dal (split green gram)
• 50 grams urad dal (black gram)
• 2 tablespoons ginger-garlic paste
• 3 large onions, thinly sliced
• 4 tablespoons oil
• 2 tablespoons ghee
• 100 grams yogurt
• 1 teaspoon red chili powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1.5 teaspoons salt
• 4 green chilies, slit
• 0.5 cup coriander leaves, chopped
• 0.5 cup mint leaves, chopped
• 2 lemon wedges
• 8 cups water
• 0.5 cup fried onions (optional for garnish)

Directions

Step 1

Wash the broken wheat, barley, and all the lentils thoroughly. Soak them together in water for at least one hour.

Step 2

In a large pot, add the soaked grains and lentils along with 8 cups of water. Cook on medium heat until they become soft and mushy. Stir occasionally to ensure they do not stick to the bottom. This will take about 1.5 to 2 hours.

Step 3

In a separate large pot or pressure cooker, heat the oil and add the thinly sliced onions. Fry until they are golden brown, then add the ginger-garlic paste and sauté for another 2 minutes.

Step 4

Add the chicken pieces to the pot and fry until they are lightly browned on all sides.

Step 5

Add the yogurt, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and let it cook until the chicken is fully cooked, about 20-30 minutes. If using a pressure cooker, cook for 2 whistles.

Step 6

Once the grains and lentils are cooked to a paste-like consistency, blend them using an immersion blender or mash with a heavy spoon.

Step 7

Combine the cooked chicken mixture with the blended grains and lentils. Mix well and let it simmer for another hour on low heat, stirring frequently to prevent sticking.

Step 8

Stir in garam masala, green chilies, half of the chopped coriander, and half of the mint leaves. Cook for another 10 minutes and adjust salt if needed.

Step 9

Heat the ghee in a small pan and pour it over the haleem, mixing well to incorporate the flavor.

Step 10

Serve the haleem hot, garnished with the remaining coriander leaves, mint leaves, and optional fried onions. Offer lemon wedges on the side.

Nutrition Facts

Serving size	(4018.9g)

Amount per serving	% Daily Value*
Calories	3561.1

Total Fat 152.4g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 513mg	0%
Sodium 4649.7mg	0%
Total Carbohydrate 336.1g	0%
Dietary Fiber 79.0g	0%
Total Sugars 61.8g
Protein 235.0g	0%

Vitamin D 75IU	0%
Calcium 1266.7mg	0%
Iron 43.8mg	0%
Potassium 6488.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 25.7%

Carbs: 36.8%