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–+ servings
Chicken Haleem in bowl with toppings

Authentic Slow Cooked Chicken Haleem

Safira
Discover the rich flavours of traditional Chicken Haleem 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 chicken running through a beautifully thick base, exactly how haleem should eat.
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Prep Time 3 hours
Cook Time 4 hours
Total Time 7 hours
Course Dinner
Cuisine Indian, Pakistani
Servings 6
Calories 723 kcal

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 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.

Nutrition

Calories: 723kcalCarbohydrates: 87gProtein: 31gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 86mgSodium: 277mgPotassium: 695mgFiber: 19gSugar: 6gVitamin A: 1055IUVitamin C: 20mgCalcium: 145mgIron: 7mg
Keyword chicken haleem, daleem, Haleem
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