Soy-Free Chicken Haleem

Discover the comforting warmth of Soy-Free Chicken Haleem, a rich and hearty one-pot meal that's perfect for family dinners or festive occasions. This wholesome recipe swaps traditional soy ingredients for a nourishing blend of lentils, barley, and tender boneless chicken, slow-cooked to perfection. With aromatic spices like garam masala, cumin, and bay leaves infusing every bite, this dish offers a satisfying depth of flavor without relying on soy products. The recipe's creamy yet textured consistency is achieved by simmering the protein-packed grains with the chicken, then partially blending for a velvety finish. Garnished with fresh cilantro and served with zesty lemon wedges, this gluten-free, soy-free take on traditional haleem is a nutritious and flavorful centerpiece for any gathering. Perfect for meal prep or a culinary adventure, it's a must-try for lovers of global cuisine!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 500 grams Boneless chicken breast
• 100 grams Yellow split peas (chana dal)
• 50 grams Red lentils (masoor dal)
• 50 grams Green lentils (moong dal)
• 50 grams Pearl barley
• 2 tablespoons Ginger paste
• 2 tablespoons Garlic paste
• 2 medium Onion, finely sliced
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Cumin seeds
• 2 units Bay leaf
• 4 tablespoons Vegetable oil
• 2 teaspoons Salt
• 8 cups Water
• 0.5 cup Cilantro, chopped
• 4 units Lemon wedges

Directions

Step 1

Rinse the chana dal, masoor dal, green lentils, and pearl barley thoroughly under cold running water, then soak them together for at least 1 hour.

Step 2

In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and bay leaves; sauté until fragrant.

Step 3

Add the sliced onions and cook until they turn golden brown.

Step 4

Stir in the ginger paste and garlic paste, and sauté for another 2 minutes until the raw smell disappears.

Step 5

Add the chicken pieces to the pot and cook until they are no longer pink.

Step 6

Stir in the turmeric powder, red chili powder, and salt, and mix well with the chicken.

Step 7

Drain the soaking lentils and barley, then add them to the pot. Pour in 8 cups of water and bring to a boil.

Step 8

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally to prevent sticking.

Step 9

After 2 hours, the grains should be very soft and the chicken completely tender. Use an immersion blender to purée the mixture to a thick consistency, leaving some texture if preferred.

Step 10

Add garam masala powder, stir well, and let it simmer for another 15 minutes uncovered, stirring often.

Step 11

Garnish with chopped cilantro and serve hot with lemon wedges on the side.

Nutrition Facts

Serving size	(3186.9g)

Amount per serving	% Daily Value*
Calories	2144.8

Total Fat 75.5g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 36.1g
Cholesterol 430mg	0%
Sodium 8326.6mg	0%
Total Carbohydrate 188.9g	0%
Dietary Fiber 54.8g	0%
Total Sugars 16.4g
Protein 192.2g	0%

Vitamin D 0IU	0%
Calcium 517.8mg	0%
Iron 19.4mg	0%
Potassium 4294.6mg	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: 30.8%

Protein: 34.9%

Carbs: 34.3%