Roasted Chicken Haleem by @samsweetandspicetreats

2h
Hard

1 serving

🍗

1 kg

Chicken

🌶️

1

Shan Haleem Masala Packet

🫚

15 ml

Ginger Garlic Paste

🫘

200 g

Lentils

🌾

100 g

Barley

🌾

100 g

Wheat

🌶️

5 ml

Garam Masala

🧂

5 ml

Chaat Masala

🍗

Roasted Chicken

🧅

150 g

Onions

🌶️

20 g

Green Chilies

🌿

Ginger

🧅

40 g

Brown Onions

🌿

10 g

Cilantro

🫚

20 g

Ginger Strips

🍋

120 g

Lemon

Preparation Steps

  1. Step 1/14

    Soak the mixed lentils, barley, and cracked wheat in water for 2 hours, then drain them.

    mixed lentils
    barley
    cracked wheat
    water
    🍲large cooking pot

  2. Step 2/14

    Chop the onion and green chilies finely. Slice the fresh ginger into thin strips, reserving some for garnish.

    onion
    green chili
    fresh ginger
    🔪cutting board
    🔪chef's knife

  3. Step 3/14

    Heat the large cooking pot over medium-high heat. Add the chicken thighs and ginger garlic paste.

    chicken thighs
    ginger garlic paste
    🍲large cooking pot
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/14

    Cook the chicken thighs for 6 to 8 minutes, stirring, until the meat changes color on all sides.

    chicken thighs
    🍲large cooking pot
    🥄wooden spoon

  5. Step 5/14

    Add the Shan Haleem Masala and stir it through the chicken for 1 minute.

    Shan Haleem Masala
    chicken thighs
    🍲large cooking pot
    🥄wooden spoon

  6. Step 6/14

    Add the soaked mixed lentils, barley, cracked wheat, and 8 cups (1.9 l) water to the pot. Stir until evenly combined.

    mixed lentils
    barley
    cracked wheat
    water
    🍲large cooking pot
    🥄wooden spoon
    🥛measuring cup

  7. Step 7/14

    Bring the haleem mixture to a boil. Reduce the heat to low and simmer for 60 minutes until the lentils and grains are very soft.

    mixed lentils
    barley
    cracked wheat
    water
    🍲large cooking pot
    🥄wooden spoon

  8. Step 8/14

    Add the roasted chicken wings to the soft lentil mixture. Simmer for 15 minutes so the roasted chicken flavor infuses the haleem.

    roasted chicken wings
    🍲large cooking pot
    🥄wooden spoon

  9. Step 9/14

    Remove all chicken bones from the pot. Return all boneless chicken meat to the haleem.

    chicken thighs
    roasted chicken wings
    🍲large cooking pot
    🥄slotted spoon

  10. Step 10/14

    Blend the haleem with an immersion blender until smooth and thick. Blend less for a coarser texture if preferred.

    chicken thighs
    roasted chicken wings
    mixed lentils
    barley
    cracked wheat
    🍲large cooking pot

  11. Step 11/14

    Heat the neutral cooking oil in a small section of the pot or separate pan. Add the chopped onion, green chilies, and remaining ginger.

    neutral cooking oil
    onion
    green chili
    fresh ginger
    🍲large cooking pot
    🥄wooden spoon

  12. Step 12/14

    Fry the tarka for 4 to 5 minutes until the onion is golden and aromatic. Pour the hot tarka over the blended haleem.

    neutral cooking oil
    onion
    green chili
    fresh ginger
    🍲large cooking pot
    🥄wooden spoon

  13. Step 13/14

    Sprinkle 1 teaspoon garam masala over the haleem and stir gently.

    garam masala
    🍲large cooking pot
    🥄measuring spoons
    🥄wooden spoon

  14. Step 14/14

    Ladle the haleem into serving bowls. Garnish with fried onions, cilantro, ginger strips, lemon, and chaat masala.

    fried onions
    cilantro
    fresh ginger
    lemon
    chaat masala
    🥣serving bowls
    🥄slotted spoon
    🥄measuring spoons

Composition

Ingredients

Types

Seasoning, Aromatic, Grain, Spice blend, Vegetables, Herbs, Fruit, Citrus

Ingredients

Chicken, Shan Haleem masala packet, Ginger garlic paste, Lentils, Barley, Wheat, Garam masala, Chaat masala, Roasted chicken, Onions, Green chilies, Ginger, Brown onions, Cilantro, Ginger strips, Lemon

Allergens

Gluten

Dietetics

Dietary regimen

High protein, Dairy-free

Calories

640 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 61g, Fat: 25g, Fiber: 12g, Sugars: 5g

Nutritional Information

Minerals

Iron: 4.8mg, Potassium: 710mg, Calcium: 80mg, Sodium: 1050mg

Vitamins

Vitamin C: 16mg, Vitamin B6: 0.7mg, Folate: 110mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 30 minutes

Overall

2 hours 0 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

large cooking pot, cutting board, chef's knife, wooden spoon, measuring spoons, measuring cup, slotted spoon, serving bowls

Appliances

stovetop, immersion blender

Type

Type

Type Of Dish

Main Course, Stew, One-pot meal

Occasions

Dinner, Lunch, Ramadan, Eid, Family meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Smooth, Thick, Creamy, Hearty, Tender

Flavors

Savory, Spiced, Aromatic, Tangy, Umami, Mildly spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely before refrigerating,Store in an airtight container,Reheat until piping hot,Add water while reheating if thickened), freezer : 2 to 3 months (Portion into freezer-safe airtight containers,Leave space for expansion,Thaw overnight in the refrigerator before reheating)