Looking for a quick and easy chicken haleem recipe? Well, you’re in the right place! Get ready to make this otherwise slow-cooked, complex recipe a part of your weeknight dinner rotation! All it takes is some chicken yakhni or prepackaged stock, boiled and shredded chicken, and a few pantry staples!
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What is Chicken Haleem?
Haleem is a slow-cooked, savory porridge made with meat, cracked wheat, lentils, and grains. originating in the Middle East, it is a very popular dish in South Asian cuisine, especially in Pakistan and India.
Traditionally, haleem is made with beef or mutton. But my mom made haleem with chicken, and so that’s how I make mine. But my recipe is very different from Ami’s; unlike hers, mine is not slow-cooked, doesn’t contain wheat or barley, and includes lentils, which she skipped altogether.
Beyond that difference, I had two reasons for creating this recipe:
- To make it quick and easy for a weeknight, I am sure the connoisseurs and food critics will raise an eyebrow at this hack for a traditionally slow-cooked delicacy, but hear me out: I wanted to challenge myself to make something other than soup and sandwiches with chicken broth and boiled chicken, and
- Traditional haleem contains wheat and barley, both of which contain gluten. Because I avoid gluten, haleem has had to be off the plan, but not any more!
A Quick Look at the Recipe
⏲️Ready In: 40 minutes
👪Serves: 8
🍽 Calories and Protein: 268 kcal + 11 g protein.
📋 Main Ingredients: Chicken, broth, lentils, oats.
📖 Dietary Notes: Gluten-free.
⭐ Why You’ll Love It: This recipe is meal-prep and freezer-friendly and comes together in under an hour, making it an excellent weeknight dinner idea that you can enjoy now and store for a future meal!
Summarize & Save This Content With AI
“I just loved the haleem recipe as it is a very healthy substitute!!! Tastes delicious 😋” Talat
Ingredient Notes
Chicken stock: Using stock is what saves time and effort in this recipe. I batch-make yakhni/broth and usually have some ready in the freezer. You can use store-bought stock, but adjust the salt accordingly, as store-bought varieties tend to be high in sodium. Or you can opt for low-sodium stock.
Rolled oats: Rolled oats are best because they cook quickly yet provide a good texture to the haleem. Ensure your oats are gluten-free, as they are often processed in facilities that also process wheat, which can lead to cross-contamination.
Toor dal (split yellow pigeon pea lentil): Also known as Arhar daal. Again, a quicker lentil to cook. It needs to be presoaked overnight or for at least an hour before cooking. Make sure to rinse and drain it thoroughly before adding it to the broth/stock. Otherwise, you may get that earthy aftertaste characteristic of lentils in your haleem.
Boiled chicken: I often have some on hand after making yakhni. I use it to make my Pakistani-style club sandwiches, and sometimes I'll freeze it to use later.
Refer to the recipe card for detailed ingredient and quantity information.
How to Make Chicken Haleem
Step 1: Begin by pouring the yakhni into a large stock pot or Dutch oven. Have the stove on at medium-high heat. While the stock is heating, pulse the tomatoes and green chilies in a food processor, then add them to the pot.
Step 2: Thoroughly wash and drain the daal, then add it and the rolled oats to the pot. Next, add the spices and salt, then stir to combine. Cover the pot, reduce the heat to medium, and cook everything together for about 30 minutes.
Step 3: After 30 minutes, check whether the daal has softened, then use an immersion blender to smooth the haleem’s texture. This is an optional step, but recommended.
Step 4: Add the shredded, boiled chicken and stir to combine.
Step 5: Make the tadka (tempering). Heat a frying pan and add oil. Add the sliced onion and fry until golden brown.
Step 6: Once the onion is golden, pour everything into the pot.
Step 7: Serve in individual bowls with chopped green chilies, julienne-cut ginger, cilantro, garam masala, and a drizzle of lemon juice.
Pro Tips
- The onions take 15-20 minutes to brown, but once they do, watch them closely, as they tend to cook faster at this stage and may burn. They continue to cook once off the stove, so err on the side of caution and switch off the heat once you achieve a deep golden color.
- The type of pot you use will also affect how quickly the oats and lentils cook. If you use an enamel cast-iron pot, as I did here, the oats can stick to the bottom, so keep an eye on it.
What to Serve With Chicken Haleem
Haleem is traditionally served with naan (wheat flatbread). I like to serve it on its own, or you can make my cottage cheese flatbread.
Haleem is also a crowd-pleasing favorite. It is often served at birthday parties, tea parties, and Ramadan iftars. If you do decide to serve it at your next party, you’ll want to make my chana chaat and healthier pakoras to pair with it. And for dessert, try my almond flour cardamom cake, or, if short on time and/or energy, these quick cardamom energy date bites.
Chicken Haleem FAQs
Because we use toor daal in this chicken haleem, you don’t necessarily have to presoak the daal overnight, but do plan to soak it for at least an hour to save on cook time. Having tried the recipe without presoaking, the haleem took over an hour to cook.
Chicken haleem is a protein and fiber-rich porridge that can be part of a healthy diet. Homemade haleem is best as you control the sodium levels.
Refrigerate the chicken haleem in an airtight container for up to 5 days. To freeze, portion and store in an airtight container (2-4 servings per container, depending on the size of your family) and thaw on the countertop for 30 minutes before heating on the stovetop.
More Hearty Weeknight Dinners to Try
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Quick and Easy Chicken Haleem
Equipment
Ingredients
For the haleem
- 6 cups chicken broth
- 1 cup Toor Dal split yellow pigeon peas, also known as Arhar
- 1 cup rolled oats See note
- 2 medium tomatoes I use Roma
- 1 small green chili I use Serrano
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup chopped boiled chicken
For the tempering
- 1 medium onion sliced thin
- 3 tablespoon oil
For the garnish
- 1 handful cilantro chopped
- 1 inch knob ginger peeled and julienned.
- 1/2 green chili chopped
- 1 lemon cut into quarters
- chaat masala/garam masala
Instructions
For the Haleem
- Wash and soak toor daal over night or at least 30 minutes.
- Begin by pouring the yakhni into a large stock pot or dutch oven. Have the stove on at medium high heat. While the stock is heating, crush the tomatoes and green chili in a food processor and add that to the pot.
- Next, add the soaked and thoroughly washed toor daal, the rolled oats, and the spices and cover the pot. Lower the heat to medium and let everything cook together for about 30 minutes.
For the tempering/tadka
- While the haleem is cooking, on medium-high heat, fry the onion until golden. This should take about 15-20 minutes. *See note.
- After 30 minutes are up, remove the lid from the pot and increase the heat to medium high. You should see the stickiness from the oats and everything should have cooked through. If the lentil still has a bite to it, let cook covered for another 10-15 minutes.
- At this point you can use an immersion blender to smooth out the haleem if you wish and then add the chicken.
- Give everything a good stir and then add the fried onions along with the tempered oil. Garnish with chaat masala/garam masala, chopped cilantro, and green chili. Drizzle lemon juice and enjoy!
Video
Notes
- The onions take 15-20 minutes to brown, but once they do, watch them closely, as they tend to cook faster at this stage and may burn. They continue to cook once off the stove, so err on the side of caution and switch off the heat once you achieve a deep golden color.
- The type of pot you use will also affect how quickly the oats and lentils cook. If you use an enamel cast-iron pot, as I did here, the oats can stick to the bottom, so keep an eye on it.
- If you follow a gluten-free diet, make sure your rolled oats are gluten-free, as oats can be cross-contaminated.
- The nutrition calculation is based on pre-packaged low-sodium chicken broth, so the sodium may be even lower if made with homemade chicken yakhni.
Talat says
I just loved the haleem recipe as it is a very healthy substitute!!! Tastes delicious 😋
Zeeshan says
Thanks so much for taking out the time to leave a review Talat. So glad you enjoyed it!