Low Carb Chicken Haleem

Indulge in the comforting flavors of traditional haleem with a modern, health-conscious twist in this Low Carb Chicken Haleem recipe. Crafted with tender boneless chicken, creamy yogurt, and a fragrant medley of spices like garam masala and turmeric, this dish replaces high-carb grains with finely processed cauliflower for a guilt-free alternative. The slow-cooked, hearty stew is simmered to perfection, delivering a luscious, velvety texture that’s rich in protein and packed with flavor. Garnished with fresh cilantro and served with zesty lemon wedges, this wholesome meal is perfect for satisfying your cravings without compromising on nutrition. Ideal for keto and low-carb diets, this aromatic dish brings the essence of traditional haleem right to your table.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 4

Ingredients

• 500 grams boneless chicken breast
• 250 grams cauliflower florets
• 1 large chopped onion
• 5 pieces garlic cloves
• 1 tablespoon ginger paste
• 2 pieces green chili
• 3 tablespoons ghee or oil
• 100 grams yogurt
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 4 cups chicken stock
• 0.5 bunch fresh cilantro
• 4 pieces lemon wedges

Directions

Step 1

Cut the boneless chicken breast into small pieces for quicker cooking.

Step 2

In a large pot, heat the ghee or oil over medium heat and add the chopped onion, sautéing until golden brown.

Step 3

Add the ginger paste, garlic cloves (minced), and green chilies to the pot, stirring until the raw aroma disappears.

Step 4

Add the chicken pieces to the pot, and cook until they are browned on all sides.

Step 5

Mix in the yogurt, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, and salt, stirring well to coat the chicken.

Step 6

Add the chicken stock to the pot and bring it to a boil.

Step 7

Reduce the heat to low and cover the pot, simmering for about 40 minutes until the chicken is fully cooked and tender.

Step 8

In the meantime, place the cauliflower florets in a food processor and pulse until they are finely chopped, resembling rice or coarse meal.

Step 9

Add the processed cauliflower to the pot, stirring to combine well, and let it simmer for another 20 minutes.

Step 10

Use an immersion blender to gently blend the mixture into a thick, smooth consistency. Alternatively, transfer small batches to a blender if an immersion blender is unavailable.

Step 11

Continue simmering for an additional 10 minutes, until the haleem reaches the desired consistency.

Step 12

Taste and adjust seasoning if needed.

Step 13

Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Nutrition Facts

Serving size	(2644.7g)

Amount per serving	% Daily Value*
Calories	1748.7

Total Fat 77.7g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 2.5g
Cholesterol 647.2mg	0%
Sodium 4698.6mg	0%
Total Carbohydrate 60.2g	0%
Dietary Fiber 14.0g	0%
Total Sugars 26.7g
Protein 207.9g	0%

Vitamin D 48IU	0%
Calcium 548.7mg	0%
Iron 15.7mg	0%
Potassium 3251.0mg	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: 39.5%

Protein: 46.9%

Carbs: 13.6%