Chicken Haleem

Chicken Haleem Recipe

Here is a hearty chicken stew that is loaded with aromatic Middle-East-style spices, ginger, garlic, and fresh lemon. The lentils and wheat grain create a full-bodied broth with spicy chunks of chicken. Top your chicken Haleem with crispy fried onions, cumin, and a sprinkle of ginger. For a delicious vegetarian version, just omit the chicken.

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Recipe Information

Flavor Profile

Middle Eastern




Main Dishes



Total Time

1 Hour 20 Minutes

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      • 1 Pound Boneless & Skinless Chicken Thighs (Diced)
      • 4 Lemons (Cut In Quarters)
      • 1/2 Pound Whole Grain Buckwheat Groats (Crushed & Soaked In Water For 1 1/2 Hours)
      • 1/3 Cup Yellow Split Lentils
      • 4 Medium Onions (Thinly Sliced)
      • 1 Tablespoon Garlic Paste
      • 1 Tablespoon Ginger Paste
      • 2 Teaspoons Garam Masala Powder
      • 2 Tablespoons Cayenne Chili Powder
      • 1 1/2 Tablespoons Ground Coriander
      • 1 Teaspoon Ground Turmeric
      • 1 Teaspoon Salt & Freshly Ground Black Pepper
      • 1/4 Teaspoon Baking Soda
      • 5 Tablespoons Canola Oil
      • 2/3 Cup Fresh Mint (Minced)
      • 2/3 Cup Fresh Cilantro Leaves (Minced)
      • 8 Serrano Green Chiles (Seeded & Minced)
      • 1 Teaspoon Cumin Seeds (Roasted & Ground)
      • 1 Medium Ginger (Minced)


  1. In a large saute pan, heat 2 tablespoons of oil over medium heat saute the garlic & ginger pastes, 1 teaspoon of garam masala, coriander, red chili, turmeric and salt for 1-2 minutes, add diced chicken thighs and stir to coat well. Saute the chicken until completly browned, about 8 minutes.
  2. In another large pan of water, cook the wheat grains with salt until tender and mushy, about 15 to 20 minutes. Add a pinch of soda and cook for another 10 minutes. Combine the browned chicken with wheat grains, and stir.
  3. In a food processor, add the lentils and 2 cups of water and pulse until a thick paste is formed. Add the pureed lentil paste to the pan with chicken mixture and stir to combine well. Cook covered over medium-high heat for 35 minutes.
  4. In a frying pan, heat remaining oil and fry the onion until golden brown. Once brown, transfer to a paper towel lined plate to drain.
  5. Remove the haleem from heat and top with fried onions, ginger slices, mint, cilantro, 1 teaspoon of garam masala and cumin. Garnish with lemon wedges.

Nutrition & Cost Facts


515.0 kcal


52.0 g


26.0 g


22.0 g

Cost Per Serving


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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.


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