Chicken Haleem

This recipe for chicken haleem comes from the southern Indian city of Hyderabad where it is traditionally served during Ramadan.

• Preparation Time: 20 mins
• Cooking Time: 10 hr 15 mins
• Total Time: 10 hr 35 mins
• Calories: 343 Calories

Ingredients

• 3 cups water
• 5 whole cloves
• 1 teaspoon cayenne pepper
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon cumin seeds
• 1 (1 inch) piece cinnamon stick
• 2 medium onions, sliced
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 large bay leaves
• 3 tablespoons ghee (clarified butter)
• 2 pods cardamom
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 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
• 10 leaves fresh mint, chopped
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon salt, or more to taste
• 0.5 teaspoon garam masala

Recipe Instructions

Step 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.

Step 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.

Step 3

Cook on Low for 10 to 12 hours, mixing in cilantro and mint 30 minutes before the end of the cook time.

Step 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.