Hyderabadi chicken haleem

Main Dish
6 servings
20 min
25 min


Number of serving: 6
500 g chicken

3 tablespoon broken wheat

2 tablespoon moong dal

2 tablespoon chana dal

1 large onion finely chopped

2 tablespoon ginger-garlic paste

4-5 green chilies finely chopped

2 tablespoon coriander leaves chopped

1 tablespoon mint leaves chopped

Juice of 1 lemon

2 teaspoon turmeric powder

2 teaspoon red chili powder

1 teaspoon cumin seeds

1 black cardamom

1 inch cardamom stick

2 green cardamoms

1 bay leaf




  • In separate saucepans, boil until mushy the broken wheat and the chana-moong dal combination. Make sure you have enough water for the lentils to cook without burning.
  • Drain enough the excess liquid. But keep some to cook later with the chicken.
  • In a thick bottom pan, heat 3 tablespoon ghee, add the cardamoms, bay leaf, cumin, cinnamon and temper for a minute. Then add the thinly sliced onions and dry till they are pink-brown in color.
  • Add the ginger-garlic paste and fry for a couple of minutes. Then add the salt, chili powder and turmeric powder. Let all the spices mix well. Add the chicken pieces and mix all the spices and the onions well. Cook covered for at least 15 minutes on low heat.
  • Do not add any water. The chicken and the onions have enough water which get released due to the slow cooking and salt.
  • Add the boiled lentils and broken wheat to the chicken. Mix well. Now add the chopped chilies, coriander and mint.
  • Squeeze the juice of one lemon. You can even sprinkle some crisply fried onions on the chicken haleem before you serve.


Hyderabadi Chicken Haleem, photo 1
Hyderabadi Chicken Haleem, photo 2


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