Chicken Haleem
Indulge in the rich and hearty flavors of **Chicken Haleem**, a slow-cooked delicacy that embodies the essence of South Asian comfort food. This dish combines tender boneless chicken with a unique blend of grains, including broken wheat, barley, and a variety of protein-packed lentils, creating a luscious, porridge-like texture. Infused with aromatic spices such as garam masala, cumin, and coriander, and enriched with yogurt and ghee, Chicken Haleem is a symphony of flavors in every bite. Perfect for festive occasions or a soul-warming meal, this wholesome recipe is garnished with fragrant mint and coriander, crispy fried onions, and a squeeze of fresh lemon juice for a zesty finish. Whether served with naan, paratha, or enjoyed on its own, this comforting one-pot dish is sure to leave a lasting impression.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Wash the broken wheat, barley, and all the lentils thoroughly. Soak them together in water for at least one hour.
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.
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.
Add the chicken pieces to the pot and fry until they are lightly browned on all sides.
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.
Once the grains and lentils are cooked to a paste-like consistency, blend them using an immersion blender or mash with a heavy spoon.
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.
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.
Heat the ghee in a small pan and pour it over the haleem, mixing well to incorporate the flavor.
Serve the haleem hot, garnished with the remaining coriander leaves, mint leaves, and optional fried onions. Offer lemon wedges on the side.
Nutrition Facts
Calories |
3561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 336.1 g | 122% | |
| Dietary Fiber | 79.0 g | 282% | |
| Total Sugars | 61.8 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1267 mg | 97% | |
| Iron | 43.8 mg | 243% | |
| Potassium | 6488 mg | 138% | |
*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.
