Chicken Haleem

The city of Hyderabad in southern India is known for its delectable haleem, which is available only during Ramadan. It consists of chicken (or lamb) with lentils and spices, slow-cooked to a thick soup consistency.

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

Ingredients

• 3 cups water
• 5 whole cloves
• 1 teaspoon cayenne pepper
• ½ teaspoon ground turmeric
• ½ teaspoon garam masala
• 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
• ½ teaspoon salt, or more to taste
• 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

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.