Chicken Haleem – Takes time but never a Miss!

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If patience was a dish, it would be Haleem.

Let’s be real—this isn’t your 30-minute, quick-fix kind of recipe. This is an event. A slow-cooked, rich, and gloriously thick porridge of lentils, wheat, and chicken that demands time, effort, and arm strength (because spoiler alert: there’s a lot of stirring involved).

Good news! Chicken haleem is not as testing as beef haleem because well, chicken is just a chicken and cooks gently and quickly. However, it may not match the taste of beef haleem.

Nevertheless, when you take that first bite—when the ghee glistens, the spices hit just right, and the whole bowl feels like a warm hug—you’ll forget every complaint you had while cooking it.

So, roll up your sleeves. Let’s make Chicken Haleem!

What You’ll Need

For the Base:

  • 1/2 cup whole wheat or you may use broken wheat (daliya) – This is what makes haleem thick and creamy. I recommend whole wheat because daliya does not match the taste of the whole wheat grain.
  • 1/2 cup whole barley grains – optional but recommended. Alternatively, you can use 2 cups of whole wheat if you want to skip barley.
  • 1 cup chana dal (split Bengal gram)
  • 1/4 cup masoor dal (red lentils)
  • 1/4 cup moong dal (yellow lentils)
  • 1/2 cup maash dal (white urad lentils/ white gram)
  • 1/2 cup rice
  • 6-10 cups water – Because everything is going to soak and simmer for a loooong time.
  • 2 Garlic bulbs – peeled and cloved.
  • 4 teaspoons of salt
  • 4 teaspoons of turmeric
  • 4 teaspoons of red chili powder

For the Chicken:

  • 750g boneless chicken – Big pieces. because we want that classic, stringy texture.
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 2 tablespoons haleem masala powder ready-made – optional- not recommended-to enhance the flavor. Otherwise, it tastes perfectly great.
  • 4 cups water
  • 5 tablespoons ghee or oil – Be generous; this is not diet food.
  • 1 onion, thinly sliced

1 teaspoon ginger-garlic paste

For the Mix

  • 2 tablespoons ginger paste – The foundation of all things tasty.
  • 4 tomatoes, blended– Because acidity balances all the richness.
  • 2 teaspoons garam masala powder
  • 3 tablespoons green chilies paste

For the Garnish (Non-Negotiable!):

  • Fried onions (the more, the better)
  • Chopped coriander
  • Lemon wedges
  • Ginger juliennes
  • Green chilies, sliced
  • A drizzle of ghee (because we’re already committed)

How to Make Chicken Haleem from Scratch?

Step 1: Soak & Cook the Lentils

  • Rinse the barley, wheat, and lentils thoroughly. (Yes, I know, it’s annoying, but do it.)
  • Soak them overnight if you do not want haleem to be too gassy to consume or for 30 minutes if you’re short on time.
  • In a large pot, add the soaked grains, 6 cups of water, chili powder, turmeric powder, and salt.
  • Let it simmer on low heat for 45-50 minutes or until everything is soft and mushy. I usually use a pressure cook to cook lentils within 10 -15 minutes. You can use it too to save time. Just make sure that whole wheat and barley are not to be cooked in a pressure cooker. Always cook them separately in lots of water.

Step 2: Cook the Chicken

  • In another pot, add chicken, water, ginger-garlic paste, onions, turmeric powder, red chili powder, coriander powder, and salt.
  • Boil for 20-25 minutes or until the chicken is tender.
  • When the water dries, add 3 tablespoons of oil only and fry the chicken. Add haleem mix masala powder at this point if you want to because chicken haleem may taste a bit bland.
  • Use a Ghotna (wooden manual whisk) to press and shred it finely because Haleem is NOT chunky!

Step 3: Make the Famous Mix

  • Now take a big pot. This quantity makes one big pot of haleem.
  • Add chicken and lentils mixtures in the pot and mix well.
  • Blend tomatoes, ginger, and green chilies together and add in the mixture.
  • Separately cooked and boiled barley and wheat grains must be added at this point in the pot.
  • Now, the real work begins—start stirring and keep stirring on low heat for 30-40 minutes. This step is where Haleem gets its signature texture. No shortcuts!
  • If it’s getting too thick, add a little warm water or chicken stock to loosen it up.

Step 4: Temper Finally

  • Heat some ghee/oil and add 3 onions sliced in it.
  • Take out half the brown onions when golden brown and spread on a kitchen towel for that crispy touch.
  • The rest of the oil and onions go into the pot.
  • This tadka adds aroma and flavor and needs to be cooked in with all the mixture for at least 15 -20 minutes more.
  • Finally, sprinkle some garam masala over the top and dish it out.

Serving Time! (Finally 🎉)

  • Ladle the haleem into a big serving bowl.
  • Drizzle some extra ghee on top—because you didn’t come this far to eat dry Haleem.
  • Pile on the fried onions, chopped coriander, ginger juliennes, green chilies, and lemon wedges.
  • Serve with naan, roti, or just a spoon (because honestly, this is a meal by itself).

Final Thoughts

Making Haleem is not for the weak—but neither is eating it in large quantities, and we all know that’s exactly what’s going to happen.

Yes, it takes time, effort, and a questionable amount of ghee, but once you take that first bite, you’ll understand why Haleem is worth every single minute spent stirring.

Now, tell me—have you made Sarson Ka Saag before? Do you have a secret ingredient? Let’s chat in the comments! 👇

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