Chicken haleem is a mouth-watering dish with rich flavours and heft, truly like home comfort without sacrificing nutrients true comfort food. It's a slow-cooked delicacy made of chicken, lentils, and many spices. Preparation in the traditional form is usually done during Ramadan and other special occasions because it is indeed a slow-cooked delicacy. Follow an easy yet yummy chicken haleem recipe can authentically prepare a chicken haleem. Begin by soaking overnight a mixture of lentils: split yellow peas, red lentils, and whole wheat. It softens the lentils, which helps dissolve them in the process of cooking. Heat ghee or oil in a big pot. Saut finely cut onions until they turn golden brown. Add ginger-garlic paste and saut until aromatic. Add chicken pieces, bone-in if it's possible to extract more flavour from them, along with whatever spices one prefers, such as cumin, coriander, and garam masala. Stir all together to coat the chicken in spices, deepening the flavours of the dish. Add the soaked lentils together with enough water to cover the mixture and let it simmer on low heat for several hours with an occasional stir. It's really important to cook it for a long time because the time lets flavours mix and lentils break into the creamy mash. Assuming you have a pressure cooker, the cooking could be less than an hour. At this point, the chicken should be tender and the mixture almost thickening; use a hand blender to make it smooth or keep the chunks, as you want. Garnish with fried onions, fresh coriander, and a squeeze of lemon juice. Serve it hot with some naan or rice, and enjoy this flavourful chicken haleem dish that warms the body as well as the soul!

• 1 kg chicken-fresh chicken
• 350 gms chana dal
• 170 gms masoor dal
• 85 gms moong dal
• 85 gms urad dal
• 180 gms cracked wheat
• As per taste salt
• Ghee
• 2 brown onion
• 2 tbsp ginger garlic paste
• 1 tsp turmeric powder
• 1 1/2 tbsp black peppercorns
• 4 black cardamoms
• 4 green cardamoms
• 1 1/2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 5 clove
• 1/2 tsp nutmeg powder
• 1 tsp fennel seeds
• 1 inch cinnamon stick
• 2 tsp kashmiri red chilli powder
• 2-6 green chilies
• 5 tbsp ginger
• Mace

• A popular and delicious dish from the rich heritage of the Indian subcontinent, Chicken Haleem is one of the favourites of all, be it any time of the year, preferably at Ramadan or on special occasions.
• It is a slow-cooked stew that combines numerous lentils, cracked wheat, and tender chicken to create that perfect hearty, nutritious dish that does a body good and pops with flavour.
• Slow cooking brings these spices and ingredients together so sweetly, making for a comfortable and satisfying dish.
• Here is how to make this mouth-watering Chicken Haleem step by step. First of all, prepare your lentils and grains.
• Take a large bowl and add 350 gms of chana dal, 170 gms of masoor dal, 85 gms of moong dal, 85 gms of white urad dal, and 180 gms of cracked wheat.
• The ingredients have to soak under running water to remove any dirt attached to them, then be soaked for about 2-3 hours, which process softens the components to finally form a trademark texture of haleem.
• Soaking being done, the water is drained and left in the mixture.
• Then heat ghee in a large, heavy-bottomed pot over medium heat.
• Add 2 large thinly sliced onions and saut until golden.
• All this saut ing does add layers of flavour to the dish. Stir in 2 tablespoons of ginger-garlic paste and cook until the raw aroma has faded.
• Add 1 teaspoon of ground turmeric for its bright yellow colour and earthy flavour.
• Now, comes the pièce de r sistance: 1 kg bone-in, skin-off chicken thighs.
• Sprinkle 1 teaspoon of salt over the chicken toss them well, and fry until golden brown on either side; about 10 minutes.
• While the chicken is frying, grind into a powder the following spices: black peppercorns, cardamom seeds, cumin seeds, coriander seeds, cloves, nutmeg, mace, fennel seeds, cinnamon stick, and star anise.
• Grind them to powder fine and add that mixture to the pot containing the chicken.
• Mix well, pour in 250 ml of water, and scrape the bottom to incorporate all the flavours.
• Add the soaked lentils and cracked wheat mixture to the pot.
• Stir to combine everything, then bring to a gentle boil. Reduce the heat and cover so the mixture can be simmered for 2-3 hours, stirring occasionally and adding water as needed so as not to let the mixture stick. It will be a soft, flavourful cooked lentil dish, a big part of its texture.
• Final Touch Prepare the Tarka: Heat 125 ml ghee in a separate pan. Add 5 tablespoons of julienned ginger and 2-6 sliced green chillies. Saut until golden and aromatic.
• This Tarka will be added to the haleem right before it is served and layers all the flavours.
• Garnish the haleem with fresh coriander leaves, crispy fried onions, and lemon wedges.
• The recipe of Chicken Haleem is not just a recipe; it is a celebration of flavours, stories, and tradition; great to be shared with family and friends over a well-deserved plate of this divine dish.