Quick and Easy Chicken Haleem Recipe

sheraz 10 Jul , 2024 339 123


Ingredients


For Haleem Base:

  • 1 cup wheat grains (soaked overnight)
  • 1/2 cup barley (soaked overnight)
  • 1/2 cup yellow split lentils (soaked for 1 hour)
  • 1/2 cup red lentils (soaked for 1 hour)
  • 1/2 cup split Bengal gram (soaked for 1 hour)

For Chicken:

  • 500g chicken (boneless, cut into pieces)
  • 2 onions (finely sliced)
  • 2 tablespoons ginger-garlic paste
  • 2 green chilies (slit)
  • 2 tablespoons ghee or oil
  • 1 cup yogurt
  • 1 tablespoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • Salt to taste

 For Masala:

  • 2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon fennel powder
  • 1 teaspoon black pepper powder
  • 1 tablespoon garam masala powder

 For Garnish:

  • Fresh coriander leaves (chopped)
  • Fresh mint leaves (chopped)
  • Fried onions
  • Lemon wedges
  • Green chilies (chopped)

Instructions


 Step 1: Prepare the Haleem Base

1. Drain the soaked wheat grains, barley, and lentils.

2. Add the barley, split yellow and red lentils, split Bengal gram, and soaked wheat grains to a big pot.

3. Add enough water to cover the ingredients and bring to a boil.

4. Reduce the heat and let it simmer until the grains and lentils are soft and cooked. This can take about 1-2 hours.

5. Once cooked, blend the mixture into a coarse paste using a hand blender or in batches using a regular blender. Set aside.


 Step 2: Cook the Chicken

1. In another large pot, heat ghee or oil over medium heat.

2. Add sliced onions and sauté until golden brown.

3. Add ginger-garlic paste and slit green chilies, and sauté for a few minutes until the raw smell disappears.

4. When the chicken pieces are browned, add them and simmer.

5. Add yogurt, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook until the chicken is fully cooked and the oil separates from the masala.


 Step 3: Combine Haleem Base and Chicken

1. Add the prepared haleem base to the pot with the cooked chicken.

2. Add the masala ingredients (coriander powder, cumin powder, fennel powder, black pepper powder, and garam masala powder) and mix well.

3. Add water as needed to achieve the desired consistency. Haleem should be thick but pourable.

4. Let the haleem simmer on low heat for at least 30 minutes, stirring occasionally to prevent sticking. The flavors will blend better the longer it cooks.


 Step 4: Final Touches

1. Adjust the salt and spices as needed.

2. Garnish with chopped fresh coriander leaves, mint leaves, fried onions, lemon wedges, and chopped green chilies.


Serving

 Serve hot alongside rice, roti, and a roghni naan.

Enjoy your delicious Chicken Haleem!

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