Chicken Haleem

Intro

Ingredients (4 Servings)

1. 500 g boneless chicken thighs
2. ½ cup broken wheat (dalia)
3. ¼ cup mixed lentils (moong, masoor, chana dal)
4. 1 large onion, sliced
5. 1 tbsp ginger-garlic paste
6. 1 tbsp chilli powder
7. 1 tsp turmeric
8. 1 tbsp garam masala
9. Salt to taste
10. ½ cup ghee or oil
11. Fried onions (for garnish)
12. Chopped coriander and mint leaves
13. Ginger juliennes
14. Lemon wedges
15. Chaat masala (optional)

Directions

1. Soak broken wheat and lentils together for 1–2 hours.
2. In a pressure cooker, cook the soaked grains and lentils with 4–5 cups of water until very soft and mushy (about 20 minutes).
3. In a separate pot, heat ghee, fry sliced onions until golden brown. Add ginger-garlic paste and sauté well.
4. Add chicken, chilli powder, turmeric, garam masala, and salt. Cook until the chicken becomes tender.
5. Remove the chicken pieces, shred them using hands or forks, and return them to the gravy.
6. Combine the cooked chicken mixture with the mushy grains. Mash thoroughly using a heavy wooden spoon or immersion blender until the stringy (resha) texture develops.
7. Simmer on low heat for 15–20 minutes, stirring frequently. Add water if required to adjust consistency.
8. Serve hot, garnished with fried onions, coriander, mint, ginger juliennes, lemon juice, chaat masala, and a drizzle of ghee.

Wholesome, Flavorful, and Comforting!

At our family gatherings, this Chicken Haleem is always the highlight of the table. The rich aroma fills the home as guests eagerly wait to be served. Every time we prepare it, our friends and relatives shower us with appreciation for its authentic taste and perfect texture. Watching everyone relish each spoonful brings immense joy to us, and serving this haleem has truly become a cherished family tradition filled with warmth, laughter, and togetherness


Recipe Contributor: Naghma Farheen, Home Maker