Low Fat Chicken Haleem

Indulge in the comforting flavors of **Low Fat Chicken Haleem**, a hearty and nutritious twist on the traditional South Asian classic. This slow-cooked, protein-packed dish combines tender boneless chicken breast with a wholesome blend of whole wheat, pearl barley, and three types of lentils for a lighter yet satisfying take on haleem. Infused with aromatic spices like garam masala, cinnamon, and cumin, and simmered to perfection, this haleem achieves a rich, velvety texture without relying on excessive oils or fats. Garnished with fresh cilantro, mint, and fried onions, and topped with a squeeze of zesty lemon juice, it’s a delightful one-pot meal perfect for family gatherings or cozy nights. Easily paired with naan or paratha, this immune-boosting, low-fat comfort food is sure to warm your soul while keeping your health goals in check.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 500 grams Boneless chicken breast
• 100 grams Whole wheat
• 50 grams Pearl barley
• 50 grams Yellow split peas (chana dal)
• 50 grams Red lentils (masoor dal)
• 50 grams Green lentils (moong dal)
• 2 tablespoons Vegetable oil
• 2 large Onions
• 2 tablespoons Ginger-garlic paste
• 2 teaspoons Salt
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Garam masala
• 1 teaspoon Cumin seeds
• 1 teaspoon Black peppercorns
• 1 inch piece Cinnamon stick
• 2 Bay leaves
• 2 liters Water
• 1 bunch Fresh cilantro
• 1 bunch Mint leaves
• 2 Green chilies
• 1 Lemon

Directions

Step 1

Rinse wheat, barley, chana dal, masoor dal, and moong dal under cold water until water runs clear. Soak them overnight in a large bowl of water.

Step 2

The next day, drain the soaked grains and dals and set aside.

Step 3

Dice the onions finely and chop the cilantro and mint leaves. Slit the green chilies lengthwise.

Step 4

In a large pot over medium heat, add 1 tablespoon of vegetable oil.

Step 5

Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.

Step 6

Add cumin seeds, peppercorns, cinnamon stick, bay leaves to the pot, and sauté for a minute until fragrant.

Step 7

Add ginger-garlic paste and cook for another minute.

Step 8

Add chicken breast pieces and cook until they are white on all sides.

Step 9

Add turmeric, red chili powder, coriander powder, salt, and cook for a few minutes.

Step 10

Add the drained grains and dals, and stir well to coat with spices.

Step 11

Pour in 2 liters of water. Bring it to a boil, then lower the heat and simmer partially covered, stirring occasionally.

Step 12

Cook for about 2 to 3 hours until everything is tender and a thick, porridge-like consistency is achieved. (You may need to add more water if it becomes too thick.)

Step 13

Use an immersion blender or wooden spoon to mash the mixture to reach a smoother consistency.

Step 14

Add garam masala and mix well. Cook for an additional 10 minutes.

Step 15

In a small pan, heat the remaining tablespoon of oil and add the reserved onions, fry for a minute, and pour over the haleem.

Step 16

Garnish the haleem with chopped cilantro, mint leaves, and green chilies. Squeeze fresh lemon juice on top before serving.

Step 17

Serve hot with naan or paratha.

Nutrition Facts

Serving size	(3526.5g)

Amount per serving	% Daily Value*
Calories	2001.8

Total Fat 54.6g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 19.4g
Cholesterol 430mg	0%
Sodium 7004.5mg	0%
Total Carbohydrate 212.5g	0%
Dietary Fiber 58.2g	0%
Total Sugars 38.6g
Protein 188.5g	0%

Vitamin D 0IU	0%
Calcium 846.9mg	0%
Iron 25.6mg	0%
Potassium 4552.1mg	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: 23.5%

Protein: 36.0%

Carbs: 40.6%