Chicken Haleem

Ingredients

• 500g boneless chicken
• 1 cup mixed lentils (chana, masoor, moong)
• 1/2 cup cracked wheat, soaked
• 2 onions, sliced
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp red chilli powder
• 4 tbsp oil
• Salt to taste
• To serve: fried onions, lemon, ginger, coriander

Instructions

1. Boil the lentils and cracked wheat together until very soft, about 45 minutes, then blend to a rough paste.
2. Separately, cook the chicken with ginger-garlic paste, spices and salt in 2 cups water until tender.
3. Shred the chicken and return it to its broth.
4. Combine the lentil paste with the chicken and broth, adding water to a thick, pourable consistency.
5. Simmer gently for 30 minutes, stirring often, until smooth and glossy.
6. Top with crispy fried onions, chopped ginger, coriander and a squeeze of lemon.

Serving suggestions

• Serve hot with naan and all the trimmings.

Storage & reheating

Keeps 3 days; thickens, loosen with water when reheating. Freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions