Go Back Email Link
Easy Chicken Haleem Recipe Pakistani Style

Easy Chicken Haleem Recipe Pakistani Style

This authentic and flavorful Chicken Haleem is a traditional Pakistani dish made with chicken, wheat, lentils, and aromatic spices. It’s hearty, comforting, and perfect for family dinners or special occasions like Ramadan and Iftar.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Pakistani, South Asian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Haleem Base
  • 500 g chicken boneless, shredded
  • ½ cup wheat soaked overnight
  • ½ cup barley soaked overnight
  • ¼ cup chana dal split chickpeas
  • ¼ cup masoor dal red lentils
  • ¼ cup moong dal yellow lentils
  • ¼ cup toor dal pigeon peas
  • 1 large onion thinly sliced
  • 2 tomatoes chopped
  • 3–4 green chilies chopped
  • 2 tbsp ginger-garlic paste
  • ½ cup plain yogurt
For the Haleem Masala
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder
  • Salt to taste
For Garnishing
  • Fresh coriander chopped
  • Lemon wedges
  • Fried onions
  • Julienned ginger
  • Green chilies sliced

Equipment

  • Large cooking pot For simmering Haleem
  • Pressure cooker To cook wheat and lentils faster
  • Wooden spoon For mixing and stirring continuously
  • Blender/Hand masher For smooth haleem texture

Method
 

Step 1 – Preparation
  1. Wash and soak wheat, barley, and all lentils overnight.
  2. Boil them until soft using a pressure cooker or large pot.
  3. Shred the cooked chicken and keep aside.
Step 2 – Cooking the Haleem
  1. Heat oil in a pot and fry onions until golden.
  2. Add ginger-garlic paste, tomatoes, and yogurt. Cook until the mixture forms a smooth masala.
  3. Mix in the shredded chicken and all Haleem spices.
  4. Add the cooked grains and lentils into the pot.
  5. Stir well and cook on low flame for 45–60 minutes. Keep stirring and mashing for smooth Haleem texture.
Step 3 – Serving & Garnishing
  1. Once Haleem reaches a thick, creamy consistency, remove from heat.
    Easy Chicken Haleem Recipe Pakistani Style
  2. Garnish with fried onions, lemon wedges, coriander, and ginger slices.
  3. Serve hot with naan, roti, or rice.

Notes

  • Soak wheat, barley, and lentils overnight. This makes the Haleem soft and creamy.
  • Use chicken with bones for more flavor. Use boneless chicken if you want it easy to shred.
  • If you don’t have all types of lentils, use only wheat and 2–3 lentils. It will still taste good.
  • Stir often while cooking. This stops the Haleem from burning at the bottom.
  • Add water little by little. Haleem should be thick and smooth, not too thin.
  • For restaurant-style taste, fry onions in ghee and pour them on top before serving.
  • Leftover Haleem becomes thick. Add warm water or stock when reheating.
  • Best eaten with naan, paratha, or rice. You can also enjoy it plain with lemon and fried onions.