Low Fat Chicken Haleem
Discover the hearty, flavorful delight of Low Fat Chicken Haleem, a comforting dish that combines tender boneless chicken breast with a nutritious blend of whole wheat, pearl barley, and assorted lentils. Perfectly spiced with aromatic garam masala, cumin, and turmeric, this slow-cooked recipe offers a rich, porridge-like consistency that’s both satisfying and low in fat. Garnished with fresh cilantro, mint leaves, crispy fried onions, and a squeeze of lemon, this haleem is a wholesome, guilt-free take on the traditional chicken haleem. Ideal for family gatherings or cozy evenings, it’s best served warm with naan or paratha for a complete and fulfilling meal. Keywords: low-fat haleem recipe, chicken haleem, healthy haleem, lentil and chicken stew, traditional haleem dish.
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Recipe Information
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
Instructions
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.
The next day, drain the soaked grains and dals and set aside.
Dice the onions finely and chop the cilantro and mint leaves. Slit the green chilies lengthwise.
In a large pot over medium heat, add 1 tablespoon of vegetable oil.
Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.
Add cumin seeds, peppercorns, cinnamon stick, bay leaves to the pot, and sauté for a minute until fragrant.
Add ginger-garlic paste and cook for another minute.
Add chicken breast pieces and cook until they are white on all sides.
Add turmeric, red chili powder, coriander powder, salt, and cook for a few minutes.
Add the drained grains and dals, and stir well to coat with spices.
Pour in 2 liters of water. Bring it to a boil, then lower the heat and simmer partially covered, stirring occasionally.
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.)
Use an immersion blender or wooden spoon to mash the mixture to reach a smoother consistency.
Add garam masala and mix well. Cook for an additional 10 minutes.
In a small pan, heat the remaining tablespoon of oil and add the reserved onions, fry for a minute, and pour over the haleem.
Garnish the haleem with chopped cilantro, mint leaves, and green chilies. Squeeze fresh lemon juice on top before serving.
Serve hot with naan or paratha.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 7004 mg | 305% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 58.2 g | 208% | |
| Total Sugars | 38.6 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4552 mg | 97% | |
*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.
