Authentic Chicken Haleem Recipe – Wheat & Lentil Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Haleem Recipe – Wheat & Lentil Delight

Hey everyone! If you’ve ever been lucky enough to experience the magic of Haleem, you know it’s more than just a dish – it’s a feeling. It’s warm, comforting, and packed with flavour. I remember the first time I tried Haleem at a local food festival, and I was instantly hooked! It took a few tries to get my own recipe just right, but I’m so excited to share this authentic Chicken Haleem recipe with you. It’s a bit of a project, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This Chicken Haleem is a slow-cooked stew of wheat, lentils, and succulent chicken, simmered for hours until it reaches a wonderfully smooth and creamy consistency. It’s incredibly flavourful, thanks to the aromatic Haleem masala and a generous touch of ghee. It’s perfect for special occasions, especially Ramadan, but honestly? I make it whenever I’m craving something truly comforting. Plus, the aroma that fills your kitchen while it’s cooking is just heavenly!

Ingredients

Here’s what you’ll need to make this delicious Chicken Haleem:

• 1 ½ cups whole wheat (about 300g)
• ¼ cup urad dal (split black lentils, about 60g)
• ¼ cup chana dal (split chickpeas, about 60g)
• ¼ cup moong dal (split yellow lentils, about 60g)
• ¾ tsp turmeric powder (about 3g)
• 1 kg chicken, cut into pieces
• 2 heaped tbsp haleem masala powder (about 30g)
• 1 tbsp ginger garlic paste (about 15ml)
• 3 green chillies, finely chopped
• ½ tsp garam masala (about 2.5g)
• 3 tbsp ghee (about 45ml)
• 1 medium onion, finely chopped
• 2 inch ginger, julienned for garnish
• ¼ bunch coriander leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Haleem Masala: This is the heart and soul of Haleem. You can find it at most Indian grocery stores, or online. The blend varies, but usually includes coriander, cumin, fennel, cloves, cardamom, and more.
• Lentil Blend: The combination of urad dal, chana dal, and moong dal creates the perfect texture. Don’t skip any! They each contribute something unique.
• Ghee: Don’t skimp on the ghee! It adds a richness and flavour that’s essential to authentic Haleem. You can use unsalted butter as a substitute, but ghee is really the way to go.
• Spice Levels: Haleem can range from mild to spicy. Feel free to adjust the number of green chillies to your liking. Some families in Hyderabad (where Haleem is particularly famous) add a pinch of red chilli powder too!

Step-By-Step Instructions

Alright, let’s get cooking! This recipe takes time, but it’s mostly hands-off.

1. First, soak the wheat and lentils together in plenty of water for 3-4 hours. Change the water a couple of times – this helps remove some of the starch.
2. Once soaked, drain the wheat and lentils. Add them to a pressure cooker with the turmeric powder and a generous pinch of salt. Use a high water ratio – about 6-7 cups of water for every cup of grains. Pressure cook on high heat for one whistle, then reduce the heat to low and simmer for about an hour.
3. While the grains are cooking, let’s get the chicken going. In a separate pressure cooker, combine the chicken with the haleem masala powder, ginger-garlic paste, green chillies, and salt. Add about 2 cups of water. Pressure cook for 5-6 whistles, or until the chicken is tender.
4. Once the chicken is cooked, carefully debone it. Some people like to leave a few soft bones in for extra flavour and texture – it’s up to you! Set the chicken aside, and keep the chicken stock – we’ll need that!
5. Now for the magic! Combine the cooked chicken stock and meat with the cooked wheat-lentil mixture. Add hot water to adjust the consistency – you want it to be fairly thick, but still pourable.
6. Using a hand blender (an immersion blender is perfect for this!), blend the mixture until it’s completely smooth. This takes a bit of effort, but it’s crucial for that signature Haleem texture. Stir in the garam masala.
7. In a separate pan, fry the chopped onions in ghee until they’re golden brown and crispy. This is your garnish, so don’t rush it! Mix the fried onions (and the ghee they were fried in – don’t waste any flavour!) into the Haleem.

Expert Tips

• Patience is key! Haleem is a slow-cooked dish, and the longer it simmers, the better it will taste.
• Don’t be afraid to add more water. You want a thick, creamy consistency, but it shouldn’t be dry.
• Taste as you go. Adjust the salt and spices to your liking.

Variations

• Slow Cooker Adaptation: You can absolutely make this in a slow cooker! Soak the grains and cook the chicken as directed. Then, combine everything in the slow cooker and cook on low for 8-10 hours, stirring occasionally.
• Spice Level Adjustments: My family prefers a mild Haleem, but feel free to add more green chillies or a pinch of red chilli powder for extra heat.
• Bone-In vs. Boneless: As mentioned, leaving some bones in adds flavour. My grandmother always made it with bones!
• Ramadan Special: Haleem is traditionally eaten during Ramadan to break the fast. It’s a nourishing and satisfying meal after a long day of fasting.

Serving Suggestions

Garnish your Haleem generously with the fried onions, julienned ginger, sliced green chillies, and chopped coriander leaves. A dollop of extra ghee on top is highly recommended! It’s traditionally served with naan or roti, but you can also enjoy it on its own.

Storage Instructions

Haleem keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little water if needed to loosen it up. You can also freeze it for up to a month.

FAQs

• What is Haleem traditionally served with? Traditionally, Haleem is served with naan or roti, but it’s also delicious on its own.
• Can I make Haleem ahead of time? Yes! In fact, Haleem often tastes even better the next day.
• What is the significance of Haleem during Ramadan? Haleem is a nourishing and energy-rich dish that’s perfect for breaking the fast during Ramadan.
• Can I substitute chicken with mutton or beef? Absolutely! Mutton Haleem is very popular, and beef Haleem is also a delicious option. Just adjust the cooking time accordingly.
• What is Haleem Masala, and where can I find it? Haleem Masala is a special blend of spices used to flavour Haleem. You can find it at most Indian grocery stores or online.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you give it a try!