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Chicken Haleem


Haleem is a delicious and filling Arabic stew typically made with a variety of barley or wheat, lentils and meat. It’s a popular recipe in the Middle East, Central Asia and Indian Subcontinent. It’s particularly popular during the month of Ramadan. Learn how to make delicious chicken haleem through my step by step guide with pictures.
Course Main
Cuisine Pakistani/Indian
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 10
Calories 238kcal


For the Lentils:

  • Lentils provided in the Shan Shahi Haleem Mix
  • A handful of rice
  • A handful of red lentils
  • A handful of yellow lentils
  • 1/2 packet of Shan Shahi Haleem Mix masala
  • 12 cups of water

For the Chicken Masala:

  • 1/4 cup oil
  • 2 medium sized onions sliced
  • 2 chicken breasts boneless & skinless, chopped into 1 inch cubes
  • 1/2 packet of Shan Shahi Haleem Mix masala we will use the other half while cooking the lentils
  • 3 medium tomatoes roughly chopped

For the Fried Onions:

  • 1/3 cup oil
  • 2 medium onions sliced
  • For the toppings:
  • 1/4 cup coriander chopped
  • Sliced green chillies
  • Thinly sliced ginger


  • Instructions:

For the Lentils:

  • Soak the lentil mix provided in the Shan Shahi Haleem Mix and also additional rice and lentils in a medium bowl for 2 hours.
  • Drain the excess water, and set aside.

For the Chicken Masala:

  • Fry the onions in the oil in a large pot, until they’re golden brown.
  • Add the chicken and cook for about 1 minute until it starts to change colour, and then add the haleem spice mix or masala. And cook for 3-4 minutes on high heat, until the oil separates. This step is called bhoon-na.
  • Add the tomatoes and cook them for 2-3 minutes on high heat. Add 1/3 cup water and lower the heat, and cover the pot.
  • Let the tomatoes cook for about 15 minutes until they have softened (refer to the step by step photos).
  • Transfer the chicken masala to a bowl, and set aside.
  • In the same pot, add the lentils, the remaining spice mix and 12 cups of water.
  • Cook on medium heat for about 1 hour, or until the lentils have cooked through. Keep stirring every 10 minutes or so, to ensure that the lentils don’t stick to the bottom of the pot.
  • Refer to the step by step photos to see how the lentils look when they are cooked through.
  • Add the chicken masala to the lentils, and using a hand blender, blend the haleem to your desired consistency. I like to blend it just so that there’s some texture still remaining.

For the Fried Onions:

  • In a medium saucepan heat the oil on medium high.
  • Add the sliced onions, and fry while stirring frequently.
  • Fry the onions until they reach a deep golden brown colour.
  • To avoid the onions burning, fry them on medium heat while continuously stirring. Refer to the step by step photos to see how the onions are fried.

To Serve:

  • Garnish with fried onions, chopped coriander, green chillies and thinly sliced ginger.
  • Serve with naan or pita.


Calories: 238kcal