Chicken Haleem

Chicken Haleem

Chicken Haleem, a traditional South Asian dish, offers numerous health benefits. It is rich in protein from chicken, aiding muscle repair and growth. The combination of lentils, grains, and spices provides fiber, promoting digestive health and satiety. Additionally, the slow cooking process enhances nutrient absorption and makes it easy to digest, while the variety of spices used offers anti-inflammatory and antioxidant properties, supporting overall well-being.


  • 1 cup broken wheat (dalia)
  • 250g boneless chicken, cut into small pieces
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • Salt to taste
  • 4 cups water
  • 2 tablespoons cooking oil
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving



  • Wash the broken wheat thoroughly and soak it in water for 30 minutes. Drain and set aside.
  • In a pressure cooker or pot, heat oil over medium heat.

Cook Chicken:

  • Add chopped onions to the hot oil and sauté until they turn golden brown.
  • Add ginger-garlic paste and sauté for another minute.
  • Add chopped tomatoes and cook until they become soft and mushy.
  • Add chicken pieces, turmeric powder, red chili powder, garam masala powder, and salt. Cook until the chicken is slightly browned.

Cook Broken Wheat:

  • Add soaked broken wheat to the cooker along with 4 cups of water. Stir well to combine.
  • If using a pressure cooker, close the lid and cook for 4-5 whistles. If using a pot, cover and cook until the broken wheat and chicken are cooked through and the mixture thickens, stirring occasionally.

Mash and Garnish:

  • Once cooked, remove the pressure cooker from heat and let the pressure release naturally.
  • Open the cooker and mash the chicken and broken wheat mixture with a potato masher or the back of a spoon to achieve a smooth consistency.


  • Transfer the Chicken Haleem to serving bowls.
  • Garnish with fresh coriander leaves and serve hot with lemon wedges.