Chicken Vegetable Curry is
a great combination of vegetables and meat, aromatic, flavored, and spicy curry. It is quite basic, a simple curry prepared with onion, tomatoes, capsicum, and spring onion along with chicken and spices. It is my own
version. I'll tell you about my experiment.
Over the past month, I haven’t felt like cooking anything, nor
had enough cooking stuff at home, so I opened the door of the fridge with a bad mood
and whatever I got from there.
I cooked by mixing them, trust me, that was superb and
amazing in taste, so since that day I had been thinking to share my new
experiment with dearest readers so today I brought this yummiest and tasty
curry for you it can be served with chapatis, naan or even with plain rice or zeera rice, So you even try this easy and simple curry so let's begin.....
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Take all your ingredients and prepare your veggies; finely chop them.
First, heat the mustard oil on a high flame. Drop a piece of
onion, burn it in the hot oil, and drain it. Then discard your oil when it is
ready to use in a recipe.
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.
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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.
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.
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.
Your one-pot chicken haleem is now ready.
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!
