One Pot Chicken
Haleem Recipe, Homemade Haleem Masala Powder, How to Make Chicken Haleem with step-by-step Photos
and Video?
One-Pot Chicken Haleem is a traditional, flavorful, and protein-packed dish made with a variety of grains and lentils, including moong, masoor, chana, mash, wheat, barley, and rice, along with meats like chicken,
beef, or mutton.
I use my homemade haleem masala to elevate the flavors of
this dish. This spice blend enhances the aroma and taste of the haleem, and I
guarantee that once you try it, you'll never want to repurchase store-bought masala.
Using pre-packaged masala may not deliver the depth of
flavor you desire in your recipe. I once visited a place where I tasted the
most delicious haleem I had ever experienced. The taste was incredible, and I
was inspired to recreate it.
For a detailed recipe, watch my video where
I explain the steps one by one.
My Latest One-Pot Chicken Haleem Video:
I experimented until I succeeded, and now I’m excited to
share this recipe with you. In this recipe, I use boneless chicken, but feel
free to substitute beef or mutton based on your preference.
This chicken haleem is also referred to as Kitchda and
can be made with just three types of lentils: wheat, Bengal gram, and urad
(maash). If you're interested in making Kitchda instead of haleem, simply omit
the other lentils listed in the ingredients.
Recipe Note:
To make the perfect haleem, start by rinsing the lentils thoroughly and soaking them in warm water for about 8 hours, or overnight. When ready, boil the lentils along with the soaked water. Discarding the water may result in a loss of valuable minerals.
Cook
the soaked lentils over a low to medium flame. Begin by bringing them to a boil
on high heat, then cover and continue cooking until the lentils become soft. If
you turn down the flame too soon, it will take much longer for them to cook. Be
sure to stir occasionally to prevent sticking and burning at the bottom.
Note:
Here, I used haleem mixed dal that is easily available in the market. If you want to use your own mix of haleem dal, then you can combine lentils such as moong, masoor, chana, mash, rice, wheat, and barley, or you can use only three: chana, wheat, and mash (urad).
The quantity of dal should be according to your preference, but remember that if you are using all lentils, then the ratio of wheat, chana, and barley should be the same, and the quantity of urad dal should be half that of the other three lentils. The quantity of the remaining lentils should be just one-fourth of the combined quantity of wheat and chana dal.
For the best flavor in your haleem, it's essential to follow a homemade haleem masala powder recipe. I cannot guarantee the same taste if you use store-bought masala.
If you prefer a "reshawali" haleem (one with a stringy texture), do not mash the meat with the lentils. Instead, cook them together and blend them individually.
Avoid
using ghee when making haleem or for tempering; good quality oil is sufficient
to retain the dish's flavor.
Typically, people cook the meat and lentils separately when making haleem. I also use this method for beef or mutton haleem. However, in this recipe, I'm making a one-pot chicken haleem where all the ingredients are added together and cooked simultaneously.
If you're preparing haleem with beef or mutton
instead of chicken, I recommend using the traditional method. I suggest using
chicken with bones for my chicken haleem, as it becomes tender and blends well
with the dal, resulting in a more succulent and delicious dish.
You might like this:
Have you tried Chicken Haleem? Feel free
to follow me on social media to stay up-to-date on my latest culinary
creations.
Like Our Videos? Then, do follow and subscribe to us on YouTube to get the latest Recipe Video updates.
How To Make One-Pot Chicken Haleem?
To begin cooking haleem, rinse the lentils and soak them for 8 hours or overnight. If you want to soak the lentils quickly, you can use hot water.
However, make sure to wash the lentils thoroughly before soaking, as
you will use the same water for boiling. Do not add any baking soda or salt
while soaking.
In a pan or pot, add some oil and heat it up. Once the oil is hot, add ginger-garlic paste and sauté for about a minute.
And then add garam
masala powder along with beaten yogurt. Mix everything thoroughly.
Next, add fresh mint leaves and green chilies. Continue to sauté all the ingredients with the chicken until the oil starts to separate.
Once you start to notice a pleasant aroma, add the soaked dal along with the same water, and mix everything well.
In a grinder jar, add coriander, cumin, black
peppercorns, green cardamom, cloves, bay leaves, a cinnamon stick, allspice (kabab chini),
brown cardamom, and nutmeg. Grind them finely and set aside until needed.
After grinding the masala, check the pots containing the chicken and dal. Once they begin to boil, stir everything well and add hot boiling water until the dal and chicken are submerged. Mix thoroughly,
Then cover the pot with a lid and let it cook for about an hour. Make sure to stir occasionally to prevent sticking to the bottom.
After an hour, remove the lid and begin blending the dal and chicken using a wooden hand masher. (Keep the flame on low while blending the haleem mixture.)
If you
are using an electric hand mixer, make sure to take all the chicken pieces out
of the dal first. Do not blend the dal itself; if you do, it will turn into a
smooth paste instead of the desired stringy haleem texture.
Blending
with a hand masher will take about 15-20 minutes, but the flavor will be
incredibly delicious, yielding a wonderfully stringy haleem. Once blended, stir
well and turn the flame down to the lowest setting.
In a tarka pan, add oil and heat it. Once hot, add sliced onions and fry them until they turn light golden brown.
Then, add the haleem masala powder that we prepared earlier, along with a little water to prevent burning or darkening the masala. Stir well and let the masala cook with the onions for about 5 minutes.
Next, pour the tempering into the haleem pot and mix
well. Cover the pot and simmer it on a low flame for about 10-15
minutes.
Transfer it to a serving dish.
Garnish with coriander leaves, green chilies, fried brown onions, ginger slices, a lemon wedge, and chaat masala powder. Enjoy!
One-Pot Chicken Haleem is a traditional, flavorful, and protein-packed dish made with a variety of grains and lentils, including moong, masoor, chana, mash, wheat, barley, and rice, along with meats like chicken, beef, or mutton.
Ingredients:
- 400g, chicken with bones
- 400g, mix haleem dal soaked
- 100ml, cooking oil
- 1 tbsp ginger garlic paste
- Salt to taste
- 1 tbsp chili flakes
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- 100g beaten yogurt
- 1 tbsp, fresh mint leaves
- 4-5 pcs, green chilies
Haleem Masala:
- 1.5 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 tbsp black peppercorns
- 2 pods, green cardamoms
- 2 cloves
- 2 pcs, bay leaves
- 1 inch, cinnamon stick
- 4-5, all spices
- 1 pod, brown cardamom
- 1/8 pcs, nutmeg
For Tempering:
- 150ml,oil
- 1/2 cup onion slices
- 1-2 tbsp prepared haleem masala
- 1/4 cup water
For Garnishing:
- Fried brown onion
- Ginger slices
- Lemon wedges
- Green chilies
- Fresh coriander
- Chaat Masala
How To Make One-Pot Chicken Haleem?
Soaking haleem dal:
To begin cooking haleem, rinse the lentils and soak them
for 8 hours or overnight. If you want to soak the lentils quickly, you can use
hot water. However, make sure to wash the lentils thoroughly before soaking, as
you will use the same water for boiling. Do not add any baking soda or salt
while soaking.
Cooking meat with lentils:
In a pan or pot, add some oil and heat it up. Once the oil is hot, add ginger-garlic paste and sauté for about a minute. Then, add the washed chicken and cook it with the ginger-garlic paste until the chicken changes color.
Once the chicken is properly roasted, start adding the powdered spices: salt, red chili flakes, red chili powder, and turmeric powder. Stir the chicken well to combine, and then add garam masala powder along with beaten yogurt. Mix everything thoroughly.
Next, add fresh mint leaves and green chilies. Continue to sauté all the ingredients with the chicken until the oil starts to separate.
Once
you start to notice a pleasant aroma, add the soaked dal along with the same
water, and mix everything well.
Preparing haleem masala:
In a grinder jar, add coriander, cumin, black peppercorns, green cardamom, cloves, bay leaves, a cinnamon stick, allspice (kabab chini), brown cardamom, and nutmeg. Grind them finely and set aside until needed.
After grinding the masala, check the pots containing the chicken and dal. Once they begin to boil, stir everything well and add hot boiling water until the dal and chicken are submerged. Mix thoroughly, then cover the pot with a lid and let it cook for about an hour. Make sure to stir occasionally to prevent sticking to the bottom.
After an hour, remove the lid and begin blending the dal and chicken using a wooden hand masher. (Keep the flame on low while blending the haleem mixture.) If you are using an electric hand mixer, make sure to take all the chicken pieces out of the dal first. Do not blend the dal itself; if you do, it will turn into a smooth paste instead of the desired stringy haleem texture.
Blending
with a hand masher will take about 15-20 minutes, but the flavor will be
incredibly delicious, yielding a wonderfully stringy haleem. Once blended, stir
well and turn the flame down to the lowest setting.
Spiced Flavouring tempering:
In a tarka pan, add oil and heat it. Once hot, add sliced
onions and fry them until they turn light golden brown. Then, add the haleem
masala powder that we prepared earlier, along with a little water to prevent
burning or darkening the masala.
Stir well and let the masala cook with the onions for
about 5 minutes. Next, pour the tempering into the haleem pot and mix well.
Cover the pot and simmer it on a low flame for about 10-15 minutes.
Your one-pot chicken haleem is now ready. Transfer it to
a serving dish and garnish with coriander leaves, green chilies, fried brown
onion, ginger slices, a lemon wedge, and chaat masala powder. Enjoy!
Not to be duplicated, rewritten, or published
without permission- Thank you!
Have you any doubts about this blog kindly let me know
EmoticonEmoticon