Chicken Haleem Recipe



Chicken Haleem is a delicious Pakistani and Indian dish. It's a slow-cooked stew made with chicken, lentils, and wheat, seasoned with aromatic spices. Here's a tasty  Chicken Haleem recipe:


Ingredients:


1 cup boneless chicken, cut into small pieces

1 cup broken wheat (daliya)

1/2 cup split yellow lentils (moong dal)

1/2 cup split Bengal gram (chana dal)

1/4 cup red lentils (masoor dal)

1 large onion, thinly sliced

2 tablespoons ginger-garlic paste

1/2 cup plain yogurt

1 tablespoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon coriander powder

4-5 cups chicken  broth

4 cups water

1/4 cup cooking oil or ghee

Salt to taste

Fresh coriander leaves, chopped, for garnish

Fried onions for garnish

Sliced ginger for garnish

Lemon wedges for serving

Instructions:


Wash and soak the broken wheat and lentils in water separately for 2-3 hours.


In a large pot or pressure cooker, add the soaked broken wheat and lentils along with 4 cups of water. Cook them on medium heat until they become tender and mushy. You can also pressure cook them to save time (around 15-20 minutes on medium heat after the first whistle).


Once the lentils and wheat are cooked, use a hand blender or a potato masher to blend them together into a smooth paste. Set aside.


In a separate pot, heat the cooking oil or ghee and add the thinly sliced onions. Fry them until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnish.


To the remaining fried onions in the pot, add the ginger-garlic paste and sauté until the raw smell disappears.


Add the boneless chicken pieces and cook until they are lightly browned.


Now, add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for a few minutes.


Pour in the plain yogurt and continue cooking until the chicken is fully cooked and the oil starts to separate from the masala.


Add the garam masala and mix it in.


Now, combine the cooked and mashed lentils-wheat mixture with the chicken masala in the pot. Mix everything thoroughly.


Gradually add the chicken  broth to the pot while stirring continuously to avoid any lumps. The consistency should be thick, but you can adjust it by adding more  water if needed.


Let the haleem simmer on low heat for at least 1-2 hours, stirring occasionally to prevent sticking and burning at the bottom. The longer it simmers, the better the flavors will meld together.


Check the seasoning and add more salt or spices if required.


Once the Chicken Haleem reaches your desired consistency and flavor, turn off the heat.


Serve the Chicken Haleem hot, garnished with chopped fresh coriander leaves, fried onions, sliced ginger, and a squeeze of lemon juice on top. Enjoy!

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