I was looking for a good Chicken Haleem recipe for quite some time now and this seems to be just perfect. But, you need to have a jar full of patience if you want to cook this slow cooking delicious- worth the trouble dish. All your effort and hard work pays off nice and oh-so-good-tasting.

I like my haleem thick and chunky, so I kept it that way. You may keep it thin and smooth or any other way you prefer.

And this is your prize.

Qorma for Chicken Haleem

What you need

Chicken——————- 2 kgs with or without bone, up to you
Salt———————– 2 tbsp
Red Chili Powder——— 3 tbsp
Haldi powder————- 1 tbsp levelled
Dhania powder———– 1 tbsp heaped
Bhuna Cumin Powder—- 1 tbsp
Oil———————– 1 cup
Onions——————- 2 large, sliced
Water——————– 2 -3 cups
Yoghurt—————— 1 1/2 cup

Pulses for Haleem

Moong——————– 3/4  cup
Masoor——————- 3/4 cup
Channay ki daal ———- 1 1/2 cup
Maash daal (dhuli vee)—- 3/4 cup
Dalya——————— 2 cups

How it’s made

  1. It is better if you soak your pulses overnight but if you forget to, don’t fret because I forgot to soak them as well. If that happens just soak them for at least two hours and then boil them till they are soft and tender. Cook all the pulses together in one bowl. When you are boiling the pulses add 1/2 tsp of turmeric powder and 3 tbsp of oil, this way the dalya won’t stick to the pan and burn.
  2. Now blend half of the mixture and keep the rest of the mixture chunky. Set aside.
  3. Now take another big pan, add oil to it and brown onions.
  4. Once they brown, add ginger/garlic paste in it and mix.
  5. Sautee ginger/garlic paste and throw  in chicken.
  6. Bhoonofy chicken till its water dries up completely. In the meantime add all the spices, as well as the yoghurt and bhoonofy till water dries.
  7. Once done add 2 cups of water and then cover the pan till the water dries up again and the chicken has cooked to soft and tender bits. Shred chicken and set aside.
  8. One the pulses are soft and tender, throw them into the shredded chicken + dry masala pan.
  9. Now this is the serious part where you need to be vigil and alert all the very time. If the mixture is too thick add 2-3 cups of water and keep stirring and ghootofy your pulses.
  10. After you combine these two, remember that you need to cook your haleem for further 2 hours for best flavour and texture.
  11. After the struggle and sweat of two hectic hours, your haleem will be ready to eat whenever, wherever and however.
Serve your haleem with hot naan, brown onions, green chillies, coriander and thinly sliced ginger.
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