By Shreya Sarpal
March 17, 2026
Slow-cooked chicken haleem brings lentils and shredded chicken together into a thick, smooth texture, where spices deepen over time, creating a rich, well-rounded dish that feels hearty without being too heavy.
1 cup wheat (soaked overnight) ½ cup mixed lentils 300 g chicken 2 sliced onions 2 tbsp ghee 1 tbsp ginger garlic paste 2 tsp haleem masala Salt to taste 1 tbsp lemon juice Fresh coriander
Cook wheat and lentils together on induction until soft and mash into a thick base.
In another pan, heat ghee, fry onions till golden and set some aside for garnish.
Add chicken, ginger, garlic paste and masala and cook until tender.
Shred chicken and mix into the mashed lentil mixture, cooking till thick and blended.
Finish with lemon juice, fried onions and coriander for a hearty Ramzan Eid dish.