Chicken Haleem recipe (2024)

4.94 from 32 votes

This fool-proof chicken haleem recipe has straightforward steps and an easy method with clear visuals. Enjoy the same traditional authentic haleem taste with a chicken variation.

Why this recipe is best?

• Boneless chicken: In a poll on my Instagram most people voted for boneless chicken haleem so I developed the recipe accordingly to keep it convenient.
• Chicken Stock-based: Haleem is basically wheat and meat stew. So a lot of flavors come from the fat released from the bones. So by using homemade or ready-made chicken stock you get the same delicious flavor without the trouble to separate meat from the bones. The easier method with great flavors.
• Three-step recipe: The Chicken haleem recipe has three major steps cooking wheat, cooking meat, and final tempering. Simplest recipe with fewer pots!
• Variations: The recipe is small-sized to fit in regular pots and also suggests a number of substitutes to meet pantry staples.
• Leftovers: Haleem leftovers always taste better than fresh. What more? You can always freeze it.

Ingredients

And here I present an easy way to make the best Chicken Haleem with a substitute if you can’t find a certain ingredient. I hope as you look at the visual presentation of haleem ingredients, you find the recipe less overwhelming.

• Chicken: I'm using boneless chicken in this recipe. If using bone-in chicken find steps below the method and also in recipe notes. If you want only wheat Haleem without grain here is the Mutton Haleem recipe but you can easily substitute mutton for chicken.
• Grain: We are using three grains in the recipe that is wheat, barley, and rice. You may substitute barley with oats with similar results. Barley helps make the haleem sticky like traditional haleem.
• Lentils: I'm using a combo of three lentils, that is yellow lentil, red lentil, and Bengal lentil. You may Bengal lentils alone and substitute other lentils with more Bengal lentils.
• Spice Mix: Chicken Haleem is a quick thing and many people prefer a ready-made spice mix. So it’s up to you whether you prefer ready-made spice mix or make my homemade haleem masala in advance a store it in the fridge.
• Chicken stock: You can use either concentrated homemade chicken stock made from the carcass of at least one chicken or simply use chicken bouillon cubes dissolved in the water.
• Ginger garlic: Try to use fresh ingredients for the best taste.
• Chili: Remember wheat and grain absorb a lot of spices that's why haleem requires a lot of spices compared to other curries. You can always add extra spice mix or chilies after tasting in the tempering.
• Onions: You can see only one onion in the above shot that goes in the haleem. If making your own fried onions, you'd need a lot more like 5-6 more onions.
• Oil: If frying your own onions, use the same onion-flavored oil for tempering the chicken haleem.

How to make it?

Here is my easy to comprehend chicken haleem recipe with three major steps.

Step 1: Soak and Cook grains and lentils

1. Take all grains and lentils into a pot. Wash it 3-4 times until the water runs clear. Then fill the pot with about 6 cups of water and soak for at least two hours in warm water.
2. Take soaked grains and lentils, add ginger, garlic, and green chili paste. Bring it to a boil. Then reduce the heat to low and cover the pot tightly. Cook for 1½ hours or until the grain is fully cooked and mushy.
3. Grains are cooked. Do a test by pressing the grains between the thumb and index finger. It should be mashable with no uncooked grains.
4. Blend the grains with an immersion blender. Add more water if required.

Step 2: Cook Chicken

5. I used my own haleem spices mix. You can make it ahead. Or you may use ready-made as well. In a bowl take chicken ( boneless or with bones), haleem spice mix, chili powder, turmeric, salt, and a little yogurt. Mix well and set aside.
6. Fry onion in a pot until golden then add the marinated chicken. Stir-fry the chicken for a few minutes until the color changes.
7. Then add the chicken stock. Cover the pot and cook the chicken for 15 minutes until tender.
8. The chicken is cooked, transfer the gravy to the grains pot, retaining the boneless chicken in the pot.

Steps 3: Assembling and tempering Haleem

9. Add chicken gravy to the grains pots.
10. Shred the chicken with a fork or use a metal pounder to shred the chicken.
11. Also, add chicken to the grains pot. Continue to cook haleem on low heat and let it simmer while we prepare baghaar and garnish. Keep stirring the haleem with ghotna or a sturdy spatula at regular intervals and do not let it stick from the bottom.
12. For tempering heat oil and add cumin, mint, and garlic. Sizzle for a minute then pour the tempering over Haleem. Mix well and your Haleem is ready.

To serve take Haleem on a serving plate or bowl, then garnish fried onion, chilli slices, ginger, and mint. Then drizzle a few spoons of smoking hot oil on the bowl. Serve with a plate of garnish and a slice of lemon. Enjoy.

Bone-in Chicken Method

The original recipe was posted with bone-in chicken. I still recommend using bone-in chicken if possible. Using chicken stock will be optional with bone-in chicken but if you could use it, it only adds extra flavor. The recipe will remain same, you'd only separate bone when shredding chicken on step 6.

Expert Tips

• This is a Chicken Haleem recipe but you can substitute mutton or beef for chicken.
• Try to use a mix of both boneless breast and thigh pieces for the best taste.
• Barley or oats adds stickiness to Haleem so I highly recommend adding it but if you can’t find it, simply add more wheat instead of barley.
• Spices are quickly undermined with a bulk of grain and lentils so add extra spices if you like spicy Haleem.
• For wheat only haleem (the Arabic -style): You can make Haleem with just two cups of wheat and skip all lentils and barley.
• You can substitute any lentil with another lentil like if using ¾ of chana dal, you can skip Masoor and moong and rice.Mash ki dal or urad is also often added to haleem for sticky texture.
• Make sure haleem grains are fully cooked before you blend with the immersion blender.
• Avoid using a blender after adding chicken as it can break the strands of chicken.
• Haleem can be served with Naan, or karak double roti. It often served along baingan ka bharta and pakora kadhi. Moong Dal Samosa or Keema Samosa also make a good side with haleem.

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