Dairy-Free Chicken Haleem
Experience the rich and comforting flavors of Dairy-Free Chicken Haleem, a wholesome twist on the traditional slow-cooked South Asian delicacy. This hearty dish combines tender pieces of chicken, a blend of lentils, and broken wheat simmered to perfection in aromatic spices like garam masala, cumin, and turmeric. Without any dairy, it's perfect for those with dietary restrictions while maintaining the creamy texture achieved through a slow-cooking process. Garnished with fresh cilantro, mint leaves, crispy fried onions, and a squeeze of lemon, this gluten-free haleem is a crowd-pleasing option for family dinners or festive gatherings. Perfectly spiced and deeply satisfying, this recipe is a must-try for lovers of authentic Pakistani or Indian cuisine. For a comforting, dairy-free meal that's rich in nutrients and flavor, look no further than this Chicken Haleem!
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Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 50 grams Split chickpeas (chana dal)
- 50 grams Red lentils (masoor dal)
- 50 grams Yellow split peas (moong dal)
- 100 grams Broken wheat (daliya)
- 2 medium Onions, finely sliced
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 3 small Green chilies, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 1500 milliliters Water
- 4 tablespoons Vegetable oil
- 0.5 cup Fresh cilantro, chopped
- 0.25 cup Mint leaves, chopped
- 1 whole Lemon wedges
- 0.5 cup Fried onions
Instructions
Rinse and soak the chana dal, masoor dal, moong dal, and broken wheat in water for at least 1 hour.
In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they are golden brown.
Add the ginger paste, garlic paste, and chopped green chilies to the pot, cooking for an additional 2-3 minutes until fragrant.
Add the chicken thighs to the pot and cook until they are lightly browned on all sides.
Stir in the ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Mix well to coat the chicken in the spices.
Drain the soaked lentils and grains, then add them to the pot with the chicken.
Pour in 1500ml of water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for approximately 2-2.5 hours, stirring occasionally to prevent sticking.
Once the lentils and grains are completely cooked and have formed a thick porridge-like consistency, use a hand blender or a wooden spoon to gently mash the mixture to your desired consistency.
Adjust the seasoning with additional salt or spices if necessary.
Serve the haleem hot, garnished with fresh cilantro, mint leaves, fried onions, and lemon wedges.
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5038 mg | 219% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 31.8 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 4472 mg | 95% | |
*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.
