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!
Servings: 8
Calories: 214kcal
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.
Nutrition
Calories: 214kcal | Carbohydrates: 25g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 401mg | Potassium: 330mg | Fiber: 5g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 2mg
