Discover the rich flavours of traditional Chicken Haleem recipe with this step-by-step recipe. Perfectly spiced and slow-cooked to perfection, learn how to make this hearty and comforting dish at home.
This chicken haleem is hearty, deeply spiced, and everything a proper bowl of haleem should be. Made with a generous mix of lentils, grains, warming whole spices and slow-cooked chicken, it's a dish that rewards patience and gentle cooking. The texture is creamy and cohesive, with shredded chicken running through a beautifully thick base, exactly how haleem should eat.
This recipe follows a traditional haleem approach but uses chicken instead of lamb or beef, making it slightly lighter while still delivering that unmistakable haleem richness. This recipe is Persian but it is popular in India, Pakistan and across the Middle East too. It's a recipe that fits perfectly into Ramadan tables, family gatherings or daawats, or those weekends where slow cooking feels like the point rather than the inconvenience.
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Ingredients & Why They Matter
Each component in this recipe plays a specific role in flavour, texture, and body. This recipe uses a deliberate mix of lentils, grains, fats, and spices to achieve that signature thick, cohesive consistency and deep savoury taste.
Lentils & Grains (The Foundation of Haleem)
- Chana dal - Adds structure and body, preventing the haleem from becoming loose.
- Masoor dal - Breaks down quickly, contributing to the creamy base.
- Moong dal - Lightens the texture and balances heavier grains.
- White urad dal - Essential for elasticity and the classic haleem stretch.
- Rice - Acts as a natural thickener, helping everything bind together. Or use Oats.
- Barley - Adds chew and a hearty, slow-cooked character.
- Bulgur - (or Cracked Wheat). Softens easily and contributes silkiness once blended.
- OR just use only White pearl barley - A great and traditional alternative.
Spices for the Daal
- Red chilli powder - Adds background heat.
- Kashmiri chilli powder - Adds colour without too much spice.
- Turmeric - adds earthiness and balance.
- Bicarbonate of Soda - It helps to break things down but is optional.
Chicken & Marinade
Chicken - Keeps the dish rich yet light.
Yoghurt - Tenderises the chicken and carries flavour.
Turmeric -adds warmth and colour.
Red chilli powder - adds heat within the meat.
Ginger paste - adds freshness and warmth.
Garlic paste - adds savoury depth.
Lemon juice - adds brightens and balances richness.
Haleem Base
- Oil -Prevents the ghee from burning.
- Ghee - Essential for flavour, aroma, and mouthfeel.
- Brown onions, thinly sliced- Fried until golden for sweetness and depth.
- Cumin seeds - adds nutty warmth when bloomed in fat.
- Ginger and garlic paste - Builds the savoury backbone.
- Green chilli paste - adds fresh, controlled heat.
- Chilli powder - Adds heat.
- Turmeric - Grounds the masala.
- Coriander powder - adds warm, citrusy undertones.
- Cumin powder - adds an earthy depth.
- Garam masala - adds a gentle background warmth.
- Tomatoes - adds acidity and moisture for a balanced masala.
- Salt - seasons the haleem and brings everything together.
Topping
Julienned ginger, Green chillies, Coriander/Cilantro, thinly sliced, Fried Onions.
To Serve
Lemon wedges
How to make it
Wash all the lentils, rice, barley and bulgur thoroughly, then soak for at least 3 hours or overnight. Longer soaking shortens cooking time and improves texture.
Transfer to a large pot, cover with around 1.5 litres/6 cups of water, and bring to a boil on the stove over medium-high heat.
Skim off any foam that rises to the surface, then lower the heat and cook gently over low heat for about 2 hours, stirring occasionally and adding more water if needed.
Once the grains and lentils crush easily between your fingers, add around 500 ml (2 cups) water or chicken stock and simmer gently. Blend using an immersion blender/hand blender until smooth and creamy (the consistency should resemble a thick soup).
Note - You can also do this in a pressure cooker to reduce time.
Meanwhile, marinate the chicken with yoghurt, turmeric, red chilli, ginger, garlic and lemon juice. Set aside.
Heat the oil and ghee together in a large pot over medium-high heat. Add Cumin Seeds.
Add the sliced onions and fry until deeply golden brown.
Now add the ginger garlic paste and green chilli. Cook until fragrant, then add the chilli powder, turmeric, coriander, cumin and garam masala.
Add the tomatoes and cook for 5-8 minutes until thick and glossy and the oil seperates at the edges.
Toast all the whole spices in a dry pan until fragrant. Allow to cool slightly, grind to a fine powder, and add most of it to the chicken, reserving a little for later.
Add the marinated chicken, most of the haleem masala (bar about 1.5 tbsp), salt, 250 ml (1 cup) water, cover, and cook until the masala clings to the chicken and the chicken is soft and starting to fall apart. At this stage, you can shred or chop the Chicken if you like larger pieces.
Add the chicken to the blended lentils. Mash and stirring occasionally for around 30 minutes, until the mixture becomes cohesive and creamy.
Adjust salt to taste.
Garnish with fried onions, ginger, green chillies and the reserved spice powder.
Serving Suggestions
Serve hot with fried onions, fresh ginger and lemon wedges. Haleem thickens as it rests; loosen with hot water when reheating. You can also serve it alongside salad such as Kachumber or Red Onions.
This delicious dish can be eaten with a spoon but it is most commonly eaten with a bread roll.
Variations for Homemade Haleem
Texture: Add hot water towards the end for a looser consistency.
Amp up the Flavour - Add a Tarka. Heat Oil and add sliced Garlic, Cumin Seeds, Dry Red Chillies. Once it sizzles, pour it over the top. In my opinion, this delicious dish does not need a tarka but I will leave that decision up to you!
Storage & Reheating
Place in the fridge for up to 3 days in an airtight container
Freeze for up to 1 month
Reheat gently with added water, stirring continuously.
FAQs
Can I make this ahead of time?
Yes. Haleem improves after resting and is ideal for making a day in advance.
More Recipes you may enjoy:
Lamb Haleem - South Asian style
Authentic Pakistani Nihari (Slow-Cooked Lamb or Beef Nihari)
Daal Gosht Chawal - Lentils with Lamb and Rice
Masoor Daal (Red Lentils) with Garlic Tadka
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📖 Recipe
Authentic Slow Cooked Chicken Haleem
Ingredients
Grain Mix
- ½ cup Chana dal
- ½ cup Masoor dal
- ½ cup Moong dal
- ½ cup White urad dal
- ½ cup Rice
- 1 cup Pearl Barley
- ½ cup Bulgur
OR use 4 cups white pearl barley
Spices for Grain Mix
- 1 teaspoon Red Chilli
- 1 teaspoon Kashmiri Chilli
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Bicarbonate of Soda Optional
Chicken and Marinade
- 1 kg Chicken Bone In (I use Legs and Thighs)
- ¼ Plain Yoghurt
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Red Chilli Powder
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- 1 tablespoon Lemon Juice
Chicken Curry
- 2 tablespoon Oil Vegetable
- 4 tablespoon Ghee
- 3 Onions Sliced thinly
- 1 tablespoon Cumin Seeds
- 1 heaped tbsp Garlic Paste
- 1 heaped tbsp Ginger Paste
- 1 tablespoon Green Chilli Paste
- 1 tablespoon Chilli Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Coriander Powder
- 2 teaspoon Cumin Powder
- ½ teaspoon Garam Masala Powder
- 300 g Plum Tomatoes from a tin, Pureed
- Salt
Haleem Masala
- 1 tablespoon Black Peppercorns
- 2 Black Cardamoms
- 4 Green Cardamoms
- 1 tablespoon Cumin Seeds
- 1 tablespoon Coriander Seeds
- 5 Cloves
- 1 Bay Leaf
- ¼ teaspoon Ground Nutmeg
- 1 Blade Mace
- 1 teaspoon Fennel Seeds
- 1 inch Cinnamon Stick
- 1 Star Anise
Or use 1 box Shan Haleem Masala Mix
- 250 ml Water or Chicken Stock
Toppings
- Fried Onion
- 2 inch Ginger Julienned
- 5 Green Chillies Sliced
- Chopped Coriander
- Lemon
Instructions
- Wash all the lentils, rice, barley and bulgur thoroughly, then soak for at least 3 hours or overnight. Longer soaking shortens cooking time and improves texture.
- Transfer to a large pot, cover with around 1.5 litres (6 cups) water, and bring to a simmer over medium-high heat. Skim off any foam that rises to the surface, then lower the heat and cook gently for about 2 hours, stirring occasionally and adding more water if needed.
- Once the grains and lentils crush easily between your fingers, add around 500 ml (2 cups) water or chicken stock and simmer gently. Blend until smooth and creamy (the consistency should resemble a thick soup).
- Meanwhile, marinate the chicken with yoghurt, turmeric, red chilli, ginger, garlic and lemon juice. Set aside.
- Heat the oil and ghee together in a large pot over medium-high heat. Add Cumin Seeds.
- Add the sliced onions and fry until deeply golden. About 15 minutes.
- Followed by the ginger garlic paste and green chilli. Cook until fragrant, then add the chilli powder, turmeric, coriander, cumin and garam masala.
- Add the tomatoes and cook for 5-8 minutes until thick and glossy.
- Toast all the whole spices in a dry pan until fragrant. Allow to cool slightly, grind to a fine powder, and add most of it to the chicken, reserving a little for later.
- Add the marinated chicken, most of the haleem masala, salt, 250 ml (1 cup) water, cover, and cook until the masala clings to the chicken and the chicken is soft and starting to fall apart. About 40 - 50 minutes. At this stage, you can shred or chop the Chicken if you like larger pieces.
- Add the chicken to the blended lentils and begin mashing and stirring on and off for around 30 minutes, until the mixture becomes cohesive, creamy and stretchy.
- Adjust salt to taste.
- Top with fried onions, ginger, green chillies, chopped Coriander and the reserved spice powder.
- Serve with a squeeze of Lemon.
Notes
Serving Suggestions
Serve hot with fried onions, fresh ginger and lemon wedges. Haleem thickens as it rests; loosen with hot water when reheating. You can also serve it alongside salad such as Kachumber or Red Onions.Variations
Texture: Add hot water towards the end for a looser consistency.Storage & Reheating
Place in the fridge for up to 3 days in an airtight containerFreeze for up to 1 month
Reheat gently with added water, stirring continuously.
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