Soy-Free Chicken Haleem
Indulge in the rich and aromatic flavors of **Soy-Free Chicken Haleem**, a wholesome one-pot dish that's perfect for cozy gatherings or family dinners. This gluten-free recipe features juicy boneless chicken breast, a medley of protein-packed lentils (yellow split peas, red lentils, green lentils), and hearty pearl barley, slow-cooked to creamy perfection. Enhanced with fragrant spices like garam masala, cumin, and turmeric, this dish delivers a bold yet balanced flavor profile. The long simmering time allows the ingredients to meld beautifully, while the final touch of fresh cilantro and a squeeze of lemon adds brightness to every bite. Nourishing, flavorful, and soy-free, this Chicken Haleem is a comforting and satisfying meal that will keep everyone coming back for seconds. Perfect for weeknight dinners or festive celebrations!
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Recipe Information
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
Instructions
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.
In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and bay leaves; sauté until fragrant.
Add the sliced onions and cook until they turn golden brown.
Stir in the ginger paste and garlic paste, and sauté for another 2 minutes until the raw smell disappears.
Add the chicken pieces to the pot and cook until they are no longer pink.
Stir in the turmeric powder, red chili powder, and salt, and mix well with the chicken.
Drain the soaking lentils and barley, then add them to the pot. Pour in 8 cups of water and bring to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally to prevent sticking.
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.
Add garam masala powder, stir well, and let it simmer for another 15 minutes uncovered, stirring often.
Garnish with chopped cilantro and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 8327 mg | 362% | |
| Total Carbohydrate | 188.9 g | 69% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 16.4 g | ||
| Protein | 192.2 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 518 mg | 40% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4295 mg | 91% | |
*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.
