Home Made Chicken Haleem Recipe

Cooking Directions

• STEP 1.In a large pot, add chicken, lentils, wheat, and water. Bring to a boil and then reduce the heat to low. Cover and simmer for about 2 hours, stirring occasionally.
• STEP 2.Once the chicken is tender, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
• STEP 3.Using an immersion blender or a potato masher, blend the mixture until it reaches a smooth consistency. If needed, add more water to achieve the desired thickness.
• STEP 4.In a separate pan, heat oil and fry the onions until golden brown. Remove half of the fried onions and set aside for garnishing.
• STEP 5.Add ginger-garlic paste, green chilies, and spices to the remaining fried onions. Cook for a few minutes until fragrant.
• STEP 6.Add this onion-spice mixture to the pot of chicken and lentils. Mix well and simmer for another 30 minutes, stirring occasionally.
• STEP 7.Serve the Chicken Haleem hot, garnished with fried onions, fresh coriander, and a squeeze of lemon juice.
• STEP 8.Leftover Haleem can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop before serving.

Cooking Tips

• Soaking the lentils and wheat overnight will help in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less green chilies.
• For a richer flavor, you can add a spoonful of ghee (clarified butter) while serving.

Storage and Serving

• Serve the Chicken Haleem hot with naan bread or rice.
• Garnish with fried onions, fresh coriander, and a squeeze of lemon juice for added flavor.
• Leftover Haleem can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.