Meal Prep · Indian
Chicken Haleem
A rich, creamy, and wholesome stew made with chicken, grains, and lentils, slow-cooked to perfection.
Ingredients
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Step-by-step- Soak broken wheat overnight and mixed lentils for at least 2 hours. Drain thoroughly before use.
- In a large heavy-bottomed pot or pressure cooker, heat half of the ghee. Sauté one sliced onion until golden brown. Remove and set aside for garnish.
- In the same pot, add remaining ghee and sauté the other sliced onion until translucent. Add ginger-garlic paste and green chilies, cooking for 2 minutes until fragrant.
- Add chicken pieces and cook until they change color. Stir in turmeric powder, red chili powder, coriander powder, black pepper, and salt. Cook for 5-7 minutes, stirring occasionally.
- Whisk the yogurt and add it to the chicken, cooking on low heat until the oil separates. Add chopped mint and coriander leaves.
- Add the soaked and drained broken wheat and lentils to the pot. Pour in 4-5 cups of water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for at least 1.5-2 hours, stirring occasionally, until chicken is very tender and grains are soft and mushy (or pressure cook for 30-40 minutes after 1 whistle).
- Once cooked, the mixture should be thick and creamy. If using a pressure cooker, let the pressure release naturally. Mash the mixture vigorously with a wooden spoon or hand blender until it reaches a smooth, consistent, porridge-like texture. If it’s too thick, add a little hot water.
- Stir in garam masala. Check for seasoning and adjust if needed. Simmer for another 10-15 minutes on low heat, stirring frequently to prevent sticking.
- Serve hot, garnished generously with fried onions, fresh ginger juliennes, chopped coriander, and a squeeze of fresh lemon juice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Carbohydrates | 40 g |
| Fat | 18 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. Haleem tends to thicken upon cooling, so you might need to add a splash of water or broth when reheating.
Freezer Up to 3 months
Freeze in individual portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, stirring frequently and adding a little water or broth to achieve desired consistency. Microwave in short bursts, stirring in between.
Chef’s Corner
- For an authentic texture, use a wooden masher (ghotni) to vigorously mash the haleem after cooking. This helps break down the grains and chicken into a smooth, fibrous consistency.
- Don’t skip the soaking step for the wheat and lentils; it significantly reduces cooking time and helps achieve the desired creamy texture.
- Adjust the spice levels to your preference. For extra heat, add more green chilies or a pinch of red chili flakes with the tempering.
- The garnishes are crucial for Haleem! Ensure you have plenty of crispy fried onions, fresh ginger, mint, coriander, and lemon wedges to enhance the flavor and presentation.
