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Classic Chicken Haleem

Indulge in the rich and comforting flavors of this quick and easy chicken haleem recipe. Packed with protein, fiber, and aromatic spices, this dish is a perfect meal to warm up on chilly days. Serve it with your favorite toppings and enjoy a delicious taste.
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The Story

This chicken haleem recipe is a classic dish that combines tender chicken with hearty cracked wheat, lentils, and fragrant spices. The grains and legumes are slow-cooked until soft and creamy, then pureed to create a thick, comforting porridge-like texture. The addition of succulent chicken pieces makes it a complete meal that's perfect for a cozy night in. Serve it up with some crispy fried onions, fresh coriander leaves, and a squeeze of lemon juice for a truly authentic and satisfying experience.


1 cup boneless chicken, cut into small pieces
1 cup cracked wheat (haleem wheat)
1/2 cup split chickpeas (chana dal), washed and soaked
1/2 cup yellow split peas (moong dal), washed and soaked
1 onion, finely chopped
2 tablespoons ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
4 cups chicken broth or water
Salt, to taste
Vegetable oil or ghee, for frying
Optional toppings: fried onions, fresh coriander leaves, lemon wedges
4 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

0 Hrs 40 Mins

Total TIme:

0 Hrs 0 Mins



In a large pot, add the cracked wheat, chickpeas, and split peas with enough water to cover them by about 1 inch. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the grains and lentils are soft and mushy.


Meanwhile, in a separate pan, heat some oil or ghee and fry the chopped onions until golden brown. Add the ginger-garlic paste, red chili powder, turmeric powder, and garam masala powder. Fry for 2-3 minutes, or until the spices are fragrant.


Add the chicken pieces to the pan and fry until browned on all sides.


Once the wheat and lentils are fully cooked, use an immersion blender or a regular blender to puree them into a smooth paste.


Add the chicken broth or water to the pureed mixture and bring to a simmer. Add the fried chicken and spices to the pot and stir well to combine. Cook for another 10-15 minutes, or until the haleem is thick and creamy.


Season with salt to taste and serve hot, topped with fried onions, fresh coriander leaves, and lemon wedges, if desired.

Tips for this recipe

Keep stirring the pot regularly during the cooking process to prevent the mixture from sticking to the bottom and burning.

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