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Recipes >> Zubaida Tariq Recipes > Chicken Haleem by Chef Zubaida Tariq

Chicken Haleem

Chicken Haleem
Prep Time
30 Mins
Cook Time

50 Mins

6 - 8
Haleem is a delicious delicacy of Pakistani cuisine. Here is a delicious Chicken Haleem to feed your family and guest. Great with Julian ginger, crispy fried onion and green chili along hot naan.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
27 Ratings
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  • Chicken 1
  • Wheat 1/2 kg
  • Oil 1 cup
  • Boiled split Bengal gram 1 cup
  • Onions 3 (finely chopped)
  • Yogurt 1/2 cup
  • All spice 1 tsp (crushed)
  • Ginger garlic pate 1 tbsp
  • Red chili powder 1 tbsp
  • Turmeric 1 tsp
  • Baking soda 1/2 tsp
  • Salt as required
  • For Tempering (Bhagar):
  • Oil 2 cups
  • Onion 3 (finely chopped)
  • Coriander 1 bunch (finely chopped)
  • Mint leaves 1 bunch (finely chopped)
  • Lemon 8
  • Green chilies 10 (finely chopped)
  • Cumin powder 2 tbsp
  • Garam masala powder 2 tbsp

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Cooking Directions

  1. Divide chicken into 14 pieces.

  2. In a pan put 3 cups water, and add chicken, 1 cup oil, turmeric, red chili powder, salt, ginger garlic paste, crush all spices, finely chopped onion and let it cook till water dries.

  3. Now add yogurt and cook until the oil forms a separate layer on top.

  4. Turn off the flame.

  5. Soak wheat and Bengal gram in water for 3-4 hours.

  6. Drain the water and cook the wheat in fresh water with 2 tbsp oil.

  7. Stir with a wooden spoon.

  8. When the color of wheat changes add 1/2tsp baking soda and cook till tender.

  9. Transfer the wheat in chicken and add 2 cups water.

  10. In the meantime grind Bengal gram into a paste.

  11. Add the lentil paste in the chicken and cover with lid.

  12. After 15 minutes blend chicken with its mixture very well.

  13. Cook and keep mixing haleem for 10 minutes.

  14. For Tempering: In a frying pan heat 2 cup oil, add cumin powder and fry sliced onions until golden brown.

  15. Pour bhagar on top of the haleem, sprinkle Garam masala powder and serve with mint leaves, coriander leaves, green chilies and lemon.

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