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Chicken Haleem

A beautiful, rich blend of chicken breasts with lentils and wheat, cooked till they are married to perfection.Lots of Indian spices.



  • 1.

    Heat ghee in a deep pan. Add green cardamoms,

  • 2.

    cloves, cinnamon, bay leaves, cumin seeds and

  • 3.

    onions and sauté till light brown. Add ginger

  • 4.

    paste, garlic paste and continue to sauté. Add

  • 5.

    chana dal, moong dal and dalia and stir. Add

  • 6.

    turmeric powder and red chilli powder and mix.

  • 7.

    Add half a cup of water and sauté for two to

  • 8.

    three minutes. Add chicken cubes and salt and

  • 9.

    mix. Add four cups water and let it come to a

  • 10.

    boil. Add garam masala powder, coriander leaves

  • 11.

    and mint leaves. Stir and cover. Cook on medium

  • 12.

    heat till done. Remove the bay leaves. Blend it

  • 13.

    lightly using a hand blender and serve hot.


Garnish with cut green chillies, jullienne ginger and lemon wedges. Serve on its own or with naan.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Haleem.


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