Chicken Haleem

May 29, 2023May 29, 20230 6
Delicious and nutritious Chicken Haleem recipe for all occasions
in Main

Prep

90 min

Cook

3 hours

Ready In

4.5 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

350 g skinless chicken
200 g wheat ( whole , crushed and soaked in water for 1 1/2 hour )
1/3 cup yellow split lentils ( soaked and boiled )
3 medium onions ( thinly sliced )
1 tablespoon garlic paste ( Pisa Lehsan )
1 tablespoon ginger paste ( Pisi Adrak )
1 teaspoon garam masala powder
2 tablespoons red chili powder ( Pisi Lal Mirch )
1 1/2 tablespoons coriander powder ( Pisa Dhania )
1 teaspoon turmeric powder ( Pisi Haldi )
salt ( to taste )
1/4 teaspoon bicarbonate of soda
5 tablespoons oil
1 bunch fresh mint leaves ( Podina , finely chopped )
1 bunch fresh coriander leaves ( Hara Dhania , finely chopped )
8 green chilies ( Hari Mirch , finely chopped , to taste )
1 teaspoon cumin seed ( Sufaid Zeera , roasted and ground )
1 teaspoon garam masala powder
2 medium size pieces gingerroot ( Adrak )
1 large onion ( thinly sliced )
4 lemons ( Nimbu , cut in quarters )

Nutrision Information

Servings Per Recipe
6-8
Calories
340
Sugar
2g
Fat
22g
Chicken Haleem is an aromatic and flavorful dish that originated in the Middle East and has become popular across South Asia especially during the Muslim holy month of Ramadan. It is a rich and thick soup-like dish that is traditionally slow-cooked overnight and consumed as a pre-dawn meal to provide energy for the day-long fast. This Chicken Haleem recipe is an easy and tasty version that you can prepare at home and impress your family and friends with. It is a perfect comfort food for cold winter nights and can be paired with freshly baked naan bread or rice.

Instructions

1.In a large pot, heat oil and fry the onions till golden brown. Take half of the fried onions out and set aside.
2.Add ginger, garlic paste and chicken to the pot with the remaining onions and cook till the chicken is no longer pink.
3.Add chili powder, coriander powder, turmeric, garam masala powder, and salt to the chicken mixture. Stir well and cook for 2-3 minutes.
4.Drain the water from the soaked wheat and add it to the chicken mixture along with 6-8 cups of water.
5.Bring the mixture to a boil and then simmer on low heat for 2-3 hours or until the chicken and wheat are fully cooked and have formed a thick consistency.
6.Add bicarbonate of soda, boiled lentils, fresh mint leaves, fresh coriander leaves, green chilies, cumin seed powder, and garam masala powder. Mix well and continue cooking the Haleem for another hour till the flavors have fully developed.
7.Serve hot with the crispy fried onions on top and garnish with ginger and lemon wedges.

PROS

The Haleem is loaded with nutritious ingredients like wheat, lentils, coriander, and ginger which are good for digestion and the immune system.

It is a complete meal in itself and can be eaten as a wholesome lunch or dinner option.

CONS

The Haleem takes a long time to cook and requires constant stirring.
The recipe also calls for a lot of spices which might not be suitable for everyone’s palate.

The dish is not very low in calories and should be consumed in moderation by those watching their weight.

HEALTH & BENEFITS

Chicken Haleem is a very nutritious and healthy dish that is packed with vitamins, minerals, and fiber.
The wheat and lentils are a rich source of protein and dietary fiber which keep you feeling full for longer and reduce the risk of overeating.
The ginger and garlic in the recipe are good for the immune system and help fight off infections.

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