🇵🇰 Pakistani

Chicken Haleem

Name: Chicken Haleem
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 500 g, on the bone Chicken; 1 tsp Garam Masala; to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 2 tbsp Ghee; 3 medium, cubed Potato; 2, thickly sliced Carrot; 200 g Lentils; 750 ml Stock or Broth; 80 g Fried Onions; 100 g, soaked Wheat

🇵🇰 Pakistani

A slow-simmered pakistani pot of chicken, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. Ready in 125 minutes including prep.

Prep 30 min Cook 95 min Serves 4 Hard

Ingredients

Chicken500 g, on the bone
Garam Masala1 tsp
Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Ghee2 tbsp
Potato3 medium, cubed
Carrot2, thickly sliced
Lentils200 g
Stock or Broth750 ml
Fried Onions80 g
Wheat100 g, soaked

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Warm the Ghee in a heavy casserole and brown the chicken well on all sides — real colour means real flavour.
2
Lift the chicken out, soften the onion and garlic in the same pot, then add the garam masala.
3
Return the chicken, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh cilantro right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

Cook it with your pantry → Share this page: /dish/637

Watch how it's made

Video: Best Reshedar Haleem At Home - Chicken Haleem Recipe For Niyaz - دلیم/حلیم - BaBa Food RRC · on YouTube