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Chicken Haleem Recipe
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Hyderabadi Chicken Haleem
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
 

Chicken Haleem Recipe Hyderabadi Style is one of the most loved recipes during Ramzan festive season.

Course: Main Course
Cuisine: Hyderabadi, Indian
Keyword: Chicken Haleem Recipe
Servings: 6
Calories: 260 kcal
Author: Uppada Lakshmi
Ingredients
Grain & Lentil Base:
  • 1 cup 160g cracked wheat (dalia / broken wheat)
  • 2 tbsp 30g chana dal (split Bengal gram)
  • 2 tbsp 30g split yellow moong dal
  • 2 tbsp 30g split skinless urad dal (black gram)
  • 2 tbsp 30g masoor dal (split red lentils)
  • 4 cups 950ml water
  • ½ tsp ground turmeric
  • ½ tsp fine sea salt
Chicken & Marinade:
  • 500 g boneless skinless chicken thighs cut into large chunks
  • 200 g bone-in chicken pieces wings or drumsticks
  • ½ cup 120g plain whole-milk yogurt, whisked
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • ½ tsp ground turmeric
  • 1 tsp royal garam masala powder
  • 1 tsp fine sea salt
  • ¼ cup chopped fresh mint leaves
  • ¼ cup chopped fresh cilantro coriander
Gravy & Emulsion:
  • 3 tbsp ghee clarified butter, divided
  • 2 tbsp neutral cooking oil
  • 1 cup thinly sliced yellow onions approx. 2 medium onions
  • 1 tbsp ginger-garlic paste
  • 1 black cardamom pod
  • 4 green cardamom pods
  • 4 whole cloves
  • 1 two-inch cinnamon stick
  • 1 piece star anise
  • 1 tsp shahi jeera caraway seeds
  • 1.5 cups 360ml water
  • ½ tsp freshly cracked black pepper
  • ½ tsp roasted cumin powder
  • 2 tbsp fresh lemon juice
Garnish & Plating:
  • ½ cup crispy fried onions birista
  • ¼ cup whole cashews fried in 1 tsp ghee until golden
  • 2 tbsp fresh ginger cut into matchsticks
  • 2 tbsp finely chopped mint and coriander
  • 1 fresh lemon cut into wedges
  • Reserved spiced oil roghan
Instructions

  1. Soak Grains: Rinse cracked wheat and the four lentils thoroughly. Soak together in hot water for 45 minutes; drain.

  2. Marinate Chicken: In a large bowl, mix chicken with yogurt, 1 tbsp ginger-garlic paste, red chili powder, ½ tsp turmeric, 1 tsp garam masala, 1 tsp salt, mint, and cilantro. Rest for 30 minutes.

  3. Cook Grains: Combine drained grains, 4 cups water, ½ tsp salt, and ½ tsp turmeric in a pressure cooker. Seal and cook for 5 whistles on medium-high, then 15 minutes on low. Allow pressure to drop naturally. Mash with a potato masher into a coarse porridge.

  4. Brown Onions: In a large heavy-bottomed pot or second pressure cooker, heat 2 tbsp ghee and 2 tbsp oil over medium heat. Sizzle black cardamom, green cardamoms, cloves, cinnamon, star anise, and shahi jeera for 30 seconds. Add sliced onions and cook for 8–10 minutes until deep amber-brown.

  5. Cook Chicken: Add 1 tbsp ginger-garlic paste and sauté for 1 minute. Add marinated chicken; sear on high for 6 minutes until meat turns white on the outside. Add 1.5 cups water, cover, and pressure-cook for 6 to 8 whistles (or simmer covered 35 minutes) until fork-tender.

  6. Shred Meat: Skim 2 tbsp spiced red fat (roghan) from top and reserve. Remove bone-in chicken pieces, discard bones, and return meat to pot. Mash chicken vigorously with a potato masher directly in the sauce until shredded into long, fibrous strands.

  7. Combine and Beat (Ghootna): Add cooked grain puree into shredded chicken pot over low heat. Vigorously beat the mixture in a circular mashing motion with a wooden spoon or masher for 20 minutes, folding in remaining 1 tbsp ghee, black pepper, cumin, lemon juice, and half the fried onions.

  8. Garnish & Serve: Ladle steaming haleem into bowls. Top with reserved roghan, crispy fried onions, toasted cashews, ginger matchsticks, chopped herbs, and a squeeze of fresh lemon juice.