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Chicken Haleem

Serves 4
380 mins
450 Kcal
Chicken haleem is a mouth-watering dish with rich flavours and heft, truly like home comfort without sacrificing nutrients true comfort food. It's a slow-cooked delicacy made of chicken, lentils, and many spices. Preparation in the traditional form is usually done during Ramadan and other special occasions because it is indeed a slow-cooked delicacy. Follow an easy yet yummy chicken haleem recipe can authentically prepare a chicken haleem. Begin by soaking overnight a mixture of lentils: split yellow peas, red lentils, and whole wheat. It softens the lentils, which helps dissolve them in the process of cooking. Heat ghee or oil in a big pot. Saut finely cut onions until they turn golden brown. Add ginger-garlic paste and saut until aromatic. Add chicken pieces, bone-in if it's possible to extract more flavour from them, along with whatever spices one prefers, such as cumin, coriander, and garam masala. Stir all together to coat the chicken in spices, deepening the flavours of the dish. Add the soaked lentils together with enough water to cover the mixture and let it simmer on low heat for several hours with an occasional stir. It's really important to cook it for a long time because the time lets flavours mix and lentils break into the creamy mash. Assuming you have a pressure cooker, the cooking could be less than an hour. At this point, the chicken should be tender and the mixture almost thickening; use a hand blender to make it smooth or keep the chunks, as you want. Garnish with fried onions, fresh coriander, and a squeeze of lemon juice. Serve it hot with some naan or rice, and enjoy this flavourful chicken haleem dish that warms the body as well as the soul!

Ingredients required for Chicken Haleem

  1. 1 kg chicken-fresh chicken
  2. 350 gms chana dal
  3. 170 gms masoor dal
  4. 85 gms moong dal
  5. 85 gms urad dal
  6. 180 gms cracked wheat
  7. As per taste salt
  8. Ghee
  9. 2 brown onion
  10. 2 tbsp ginger garlic paste
  11. 1 tsp turmeric powder
  12. 1 1/2 tbsp black peppercorns
  13. 4 black cardamoms
  14. 4 green cardamoms
  15. 1 1/2 tbsp cumin seeds
  16. 1 tbsp coriander seeds
  17. 5 clove
  18. 1/2 tsp nutmeg powder
  19. 1 tsp fennel seeds
  20. 1 inch cinnamon stick
  21. 2 tsp kashmiri red chilli powder
  22. 2-6 green chilies
  23. 5 tbsp ginger
  24. Mace

Cooking steps for Chicken Haleem

  1. 1
    A popular and delicious dish from the rich heritage of the Indian subcontinent, Chicken Haleem is one of the favourites of all, be it any time of the year, preferably at Ramadan or on special occasions.
  2. 2
    It is a slow-cooked stew that combines numerous lentils, cracked wheat, and tender chicken to create that perfect hearty, nutritious dish that does a body good and pops with flavour.
  3. 3
    Slow cooking brings these spices and ingredients together so sweetly, making for a comfortable and satisfying dish.
  4. 4
    Here is how to make this mouth-watering Chicken Haleem step by step. First of all, prepare your lentils and grains.
  5. 5
    Take a large bowl and add 350 gms of chana dal, 170 gms of masoor dal, 85 gms of moong dal, 85 gms of white urad dal, and 180 gms of cracked wheat.
  6. 6
    The ingredients have to soak under running water to remove any dirt attached to them, then be soaked for about 2-3 hours, which process softens the components to finally form a trademark texture of haleem.
  7. 7
    Soaking being done, the water is drained and left in the mixture.
  8. 8
    Then heat ghee in a large, heavy-bottomed pot over medium heat.
  9. 9
    Add 2 large thinly sliced onions and saut until golden.
  10. 10
    All this saut ing does add layers of flavour to the dish. Stir in 2 tablespoons of ginger-garlic paste and cook until the raw aroma has faded.
  11. 11
    Add 1 teaspoon of ground turmeric for its bright yellow colour and earthy flavour.
  12. 12
    Now, comes the pièce de r sistance: 1 kg bone-in, skin-off chicken thighs.
  13. 13
    Sprinkle 1 teaspoon of salt over the chicken toss them well, and fry until golden brown on either side; about 10 minutes.
  14. 14
    While the chicken is frying, grind into a powder the following spices: black peppercorns, cardamom seeds, cumin seeds, coriander seeds, cloves, nutmeg, mace, fennel seeds, cinnamon stick, and star anise.
  15. 15
    Grind them to powder fine and add that mixture to the pot containing the chicken.
  16. 16
    Mix well, pour in 250 ml of water, and scrape the bottom to incorporate all the flavours.
  17. 17
    Add the soaked lentils and cracked wheat mixture to the pot.
  18. 18
    Stir to combine everything, then bring to a gentle boil. Reduce the heat and cover so the mixture can be simmered for 2-3 hours, stirring occasionally and adding water as needed so as not to let the mixture stick. It will be a soft, flavourful cooked lentil dish, a big part of its texture.
  19. 19
    Final Touch Prepare the Tarka: Heat 125 ml ghee in a separate pan. Add 5 tablespoons of julienned ginger and 2-6 sliced green chillies. Saut until golden and aromatic.
  20. 20
    This Tarka will be added to the haleem right before it is served and layers all the flavours.
  21. 21
    Garnish the haleem with fresh coriander leaves, crispy fried onions, and lemon wedges.
  22. 22
    The recipe of Chicken Haleem is not just a recipe; it is a celebration of flavours, stories, and tradition; great to be shared with family and friends over a well-deserved plate of this divine dish.

Shop Ingredients

Ginger (5 Tbsp)
17
1
29
1
13
1
Cinnamon Stick (1 inch)
27
1
32
1
Ghee
393
1
315
1
565
1
635
1
719
1
666
1
591
1
134
1
632
1
710
1
Moong Dal (85 gms)
73
1
178
1
86
1
83
1
81
1
87
1
88
1
148
1
83
1
159
1
Chana Dal (350 gms)
66
1
141
1
135
1
65
1
74
1
73
1
141
1
140
1
62
1
86
1
Cracked Wheat (180 gms)
35
1
34
1
36
1
64
1
70
1
53
1
42
1
60
1
59
1
81
1
Chicken-fresh Chicken (1 kg)
247
1
159
1
157
1
249
1
129
1
115
1
260
1
159
1
239
1
314
1
Cumin Seeds (1 1/2 Tbsp)
45
1
244
1
97
1
40
1
116
1
76
1
76
1
93
1
209
1
115
1
Urad Dal (85 gms)
189
1
85
1
101
1
217
1
93
1
85
1
139
1
109
1
104
1
178
1
Salt (as per taste)
27
1
24
1
106
1
22
1
50
1
105
1
107
1
47
1
50
1
79
1
Green Cardamoms (4)
272
1
55
1
235
1
134
1
138
1
294
1
197
1
150
1
262
1
262
1
Brown Onion (2)
38
1
39
1
30
1
19
1
61
1
Clove (5)
58
1
37
1
44
1
118
1
100
1
91
1
101
1
202
1
180
1
Black Peppercorns (1 1/2 Tbsp)
39
1
144
1
62
1
135
1
276
1
270
1
244
1
173
1
166
1
130
1
Masoor Dal (170 gms)
63
1
63
1
123
1
120
1
136
1
146
1
117
1
150
1
116
1
242
1
Fennel Seeds (1 Tsp)
62
1
78
1
54
1
83
1
110
1
58
1
Ginger Garlic Paste (2 Tbsp)
39
1
44
1
38
1
59
1
50
1
40
1
99
1
43
1
Coriander Seeds (1 Tbsp)
62
1
30
1
78
1
15
1
102
1
68
1
36
1
Black Cardamoms (4)
79
1
Green Chilies (2-6)
14
1
21
1
22
1
21
1
Nutmeg Powder (1/2 Tsp)
149
1
Turmeric Powder (1 Tsp)
60
1
110
1
197
1
207
1
52
1
46
1
279
1
Kashmiri Red Chilli Powder (2 Tsp)
540
1
290
1
100
1
Mace
125
1
48
1
100
1

FAQs

What is Chicken Haleem, and what makes it special?

Chicken Haleem is a thick, slow-cooked dish incorporating chicken, lentils, and grains in a creamy, mushy form. It originated from the Middle East but is prevalent throughout South Asia, particularly during Ramadan. When cooking, the ingredients simmer for so long that they are substantially flavoured. Specifically, Haleem has an excellent combination of spices and ginger, garlic, and garam masala, making it warm and aromatic. Often decorated with fried onions, fresh coriander, and a squeeze of lemon, this dish is not only comforting but also a celebration of culinary heritage.

What are the health benefits of Chicken Haleem?

Chicken Haleem is both tasty and full of nutritional benefits. Chicken, complemented with lentils, works as a good reservoir of protein, which is essential for repairing muscles and general health. In addition, lentils have high dietary fibre content that helps maintain health in the digestive system and manage weight. The vitamin and mineral content of the spices and herbs used in preparing this dish makes it extremely nutritious. While it is rich and satisfying, Haleem can easily be made healthier by using the leanest chicken available, with the utmost care in keeping the amounts of oil used for cooking at their minimum, thus making it balanced for one meal.

Can Chicken Haleem be prepared well in advance?

Yes, Chicken Haleem is a great make-ahead meal, which can be cooked one day ahead. After cooling completely, store in the fridge in an airtight container for up to three days. Frozen Haleem can be stored for up to a month. To reheat Haleem, heat it over the stovetop, adding just enough water or broth to regain its creamy consistency. Making haleem in advance allows flavours to intensify even better and thus improve the taste when served.
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