Chicken Haleem

Chicken haleem is the ultimate desi comfort food — boneless chicken, lentils, and cracked wheat slow-cooked together until everything melts into one rich, velvety stew. Finished with fried onions, fresh ginger, and a squeeze of lemon, it is warm, hearty, and deeply satisfying on any chilly evening.

Prep time

30 mins

Cook time

2 hrs 30 mins

Total time

3 hrs

Servings

6 servings

Calories

480

Ingredients

• 1 1/2 lbs (680 g) boneless chicken, cut into chunks
• 1/2 cup cracked wheat (dalia), soaked 1 hour
• 3/4 cup mixed lentils (chana, masoor, and moong daal), soaked 1 hour
• 6 cups water, plus more as needed
• 2 teaspoons ginger-garlic paste
• 2 teaspoons red chili powder and 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 teaspoon salt, or to taste
• 1/2 cup yogurt, whisked
• 3 tablespoons oil or ghee
• 2 large onions, thinly sliced
• 1 teaspoon cumin seeds and 2 green chilies, slit
• 2 tablespoons fresh lemon juice
• 1/2 cup fried onions and 1/4 cup julienned fresh ginger, for garnish

Instructions

1. Combine the chicken, drained wheat, all three lentils, water, ginger-garlic paste, chili powder, turmeric, and salt in a heavy pot. Bring to a boil.
2. Lower the heat and simmer, partially covered, for 1 hour 30 minutes, stirring occasionally, until the lentils and wheat are completely soft.
3. Fish out the chicken pieces, shred them finely with two forks, and return the meat to the pot.
4. Stir in the yogurt and garam masala. Use a wooden spoon or masher to pound and stir the mixture for 15 to 20 minutes until thick and mostly smooth.
5. Heat the oil in a small pan and fry the sliced onions until deep golden and crisp. Lift out half for garnish.
6. In the same hot oil, crackle the cumin seeds and green chilies for 30 seconds, then pour this tempering over the haleem and stir through.
7. If the haleem is too thick, thin it with a splash of hot water. Simmer 10 more minutes, adjusting salt.
8. Ladle into bowls and top with fried onions, julienned ginger, and a squeeze of lemon juice. Serve hot.

Pro tips

• Soaking the wheat and lentils for a full hour cuts the cooking time dramatically — do not skip it.
• Shred the chicken finely before returning it; long fibers look rustic but make the haleem hard to stir smooth.
• Add water a little at a time near the end. Haleem keeps thickening as it sits, so serve it slightly looser than you think you need.
• The tempering of onions, cumin, and green chilies goes in at the end — early spices cook into the base, but this final tadka wakes everything up.

Frequently asked questions