Quick and Easy Chicken Haleem
This quick and easy chicken haleem recipe is going to be your new favorite weeknight meal. Plus, an added bonus, it’s gluten free!
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: dinner
Cuisine: Pakistani, Pakistani, Indian, South Asian
Keyword: batch prep, chicken recipes, weeknight dinner
Servings: 8
Author: Zeeshan Shah
For the haleem
- 5 cups chicken broth yakhni
- 1 cup split yellow pigeon peas also known as Toor, Arhar
- 1 cup rolled oats gluten free
- 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 sliced thin
- 1/2 green chili chopped
- 1 lemon cut into quarters
- chaat masala/roasted cumin coriander masala
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 and the rolled oats. Then add the spices and cover the pot. Lower the heat to medium and let everything cook together for about 30 minutes.
Tempering
While the haleem is cooking, fry the onion until golden. This should take about 10 minutes or so.
Prepare the boiled chicken by deboning the cooked chicken and chopping it up.
Also cut garnish.
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 the roasted cumin - coriander masala, cilantro and green chili. Drizzle lemon juice and enjoy!
- This recipe is great to bulk prep and freeze. Simply store in an airtight container (2-4 servings per container, depending on the size of your family) and thaw on the counter top for 30 minutes before heating in a sauce pan.