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Chicken Haleem

This recipe for chicken haleem comes from the southern Indian city of Hyderabad where it is traditionally served during Ramadan.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 343
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 3 tablespoons ghee clarified butter
  • 2 medium onions, sliced
  • 2 pods cardamom
  • 5 whole cloves
  • 1 1 inch piece cinnamon stick
  • 2 large bay leaves
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 0.5 teaspoon salt, or more to taste
  • 2 tablespoons split chick peas chana dal, soaked
  • 2 tablespoons split mung beans with skin moong dal, soaked
  • 3 tablespoons roasted split chickpeas dalia, soaked
  • 1 teaspoon cayenne pepper
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon garam masala
  • 3 cups water
  • 3 tablespoons chopped fresh cilantro
  • 10 leaves fresh mint, chopped

Method
 

  1. Heat ghee in a skillet over medium-low heat. Add onions, cardamoms, cloves, cinnamon stick, bay leaves, and cumin seeds. Cook and stir until onions are lightly browned, about 5 minutes. Add ginger paste and garlic paste and continue to saute for 2 minutes. Add chicken and 1/2 teaspoon salt; cook and stir until chicken is lightly browned, about 5 minutes.
  2. Transfer mixture to a slow cooker. Add chana dal, moong dal, dalia, cayenne pepper, turmeric, and garam masala. Pour water on top and mix to combine.
  3. Cook on Low for 10 to 12 hours, mixing in cilantro and mint 30 minutes before the end of the cook time.
  4. Remove bay leaves and cinnamon stick. Use a hand blender to lightly blend mixture, or skip this step of you like your haleem chunky. Serve hot.

Nutrition

Calories: 343kcalCarbohydrates: 20gProtein: 24gFat: 18gSaturated Fat: 8gCholesterol: 93mgSodium: 494mgFiber: 6gSugar: 4g

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