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Chicken Haleem

Name: Chicken Haleem
Total time: 210 min
Yield: 6
Ingredients: 500 g Boneless chicken; 200 g Cracked wheat, cracked wheat (dalia), soaked overnight; 50 g Split chickpeas; 50 g Red lentils; 50 g Split mung beans; 3 pc Onion; 2 tbsp Ginger; 1 tbsp Garlic; 2 tsp Garam masala; 1 tsp Red chilli powder; 1 tsp Turmeric; 100 ml Cooking oil; to taste Salt; 2 pc Lemon; 0.5 cup Mint

210 min Medium 6 servings

Serves 6 · Total 210 min · Prep 30 min · Cook 180 min

Updated on 8 November 2026

Photo: Miansari66 / CC0 (Public Domain)

A thick, smooth porridge of cracked wheat, mixed lentils and shredded chicken, slow-cooked and beaten until the grains blend together. It is topped with fried onions, ginger, lemon and fresh herbs, and is a favourite in Karachi homes, especially in colder months and Muharram.

Quick answer: 210 min in total · serves 6 · main ingredients: Boneless chicken, Cracked wheat, Split chickpeas, Red lentils · amounts in metric and US

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Ingredients

Metric US

500 g 1.1 lb Boneless chicken
200 g 1.25 cup Cracked wheat, cracked wheat (dalia), soaked overnight
50 g 0.25 cup Split chickpeas
50 g 0.25 cup Red lentils
50 g 0.25 cup Split mung beans
3 pc 3 pc Onion
2 tbsp 2 tbsp Ginger
1 tbsp 1 tbsp Garlic
2 tsp 2 tsp Garam masala
1 tsp 1 tsp Red chilli powder
1 tsp 1 tsp Turmeric
100 ml 0.4 cup Cooking oil
to taste to taste Salt
2 pc 2 pc Lemon (Optional)
0.5 cup 0.5 cup Mint (Optional)

Steps

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Fry two sliced onions in oil until golden brown, lift out half for the topping, and keep the oil in the pot.
⏱ Frying onions · 10 min
Add the chicken, ginger, garlic, turmeric, chilli and salt and cook 10 minutes. Add 1.5 litres (6 cups) of water, bring to a boil, cover and simmer until the chicken is cooked through (74 °C / 165 °F), about 25 minutes. Lift out and shred the chicken.
⏱ Cooking chicken · 35 min
Add the drained wheat and the washed lentils to the stock. Cover and simmer on low heat for about 2 hours, stirring from time to time and topping up with hot water, until the wheat is completely soft.
⏱ Simmering · 120 min
Add the shredded chicken and garam masala. Mash and beat with a wooden masher or hand blender in short pulses for about 5 minutes until thick and stretchy.
⏱ Mashing · 5 min
Simmer 15 more minutes, adjust salt and consistency, and rest 10 minutes.
⏱ Simmering · 15 min
Serve hot topped with the fried onions, ginger strips, mint, coriander and a squeeze of lemon.

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Frequently asked questions

How long does Chicken Haleem take?

210 minutes in total: about 30 minutes of prep and 180 minutes of cooking.

Is Chicken Haleem hard to make?

Degchi rates it medium. The method has 6 steps, and 5 of them have a timer you can start on this page.

How many people does Chicken Haleem serve?

This recipe serves 6. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Chicken Haleem halal, vegetarian or eggless?

It is marked halal in our recipe data. It is not vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Chicken Haleem?

Everyday staples that Degchi counts as pantry basics: red chilli powder, turmeric, cooking oil, salt. Spice-box items: garam masala. Fresh items you will probably need to buy: boneless chicken, onion, ginger, garlic. Lentils, grains and other dry goods: cracked wheat, split chickpeas, red lentils, split mung beans.

Any tips for making Chicken Haleem?

Soak the cracked wheat overnight; a pressure cooker cuts the long simmer to around 45 minutes. Cool leftovers within about 1 hour, refrigerate, and reheat until steaming hot; eat within 1 day.