Mughlai Chicken Haleem: A Flavorful, Protein-Packed Delight

Mughlai Style Chicken Haleem Recipe

Mughlai cuisine is renowned for its rich flavors, aromatic spices, and delicate textures, and one of its most beloved dishes is the Mughlai Style Chicken Haleem. This comforting dish is perfect for a cozy meal and is packed with protein, making it a hearty option for any occasion. The combination of tender chicken, blended lentils, and broken wheat, slow-cooked with spices, creates a smooth and flavorful texture that is truly satisfying. Here’s how you can prepare this delectable dish at home.

Ingredients for Mughlai Style Chicken Haleem

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Servings: 4

Cuisine: Mughlai

Course: Main Course

Diet: High Protein, Non-Vegetarian

Instructions for Mughlai Style Chicken Haleem

1. Roast the Spices: Start by dry roasting all the whole spices listed (cumin seeds, ajwain, black peppercorns, cinnamon stick, cardamom pods, and black cardamom). Roast them on low heat for a couple of minutes until aromatic, then grind them into a fine powder. Set the spice powder aside for later use.

2. Soak the Ingredients: In separate bowls, soak the chana dal (Bengal gram), broken wheat, and rice. Allow them to soak for at least 15 minutes to soften and ensure they cook faster during the next steps.

3. Sauté the Onions and Aromatics: In a large saucepot, heat the sunflower oil over medium heat. Add the sliced onions, ginger garlic paste, and green chilies to the pot. Sauté the mixture until the onions turn golden brown and caramelized. Once done, remove from the heat and set aside.

4. Cook the Chicken: In the same pot, add 3 cups of water. Add the chicken pieces, salt, and red chili powder. Cover the pot and bring the mixture to a rolling boil. Let the chicken cook until it changes color and is almost tender.

5. Add the Soaked Ingredients: Once the chicken has changed color, add the soaked chana dal, broken wheat, and rice. Stir everything together, cover the pot, and let it cook on medium heat. Allow the ingredients to soften and blend together, creating the signature texture of Haleem.

6. Mash the Chicken and Dal: Once the chicken and lentils are fully cooked, remove the bay leaf from the pot. Using a wooden spoon or a masher, start mashing the chicken and dal together, breaking up the chicken into small shreds. Continue to mash and cook, adding water gradually as needed to achieve a smooth, porridge-like consistency.

7. Add the Sautéed Mixture and Spices: Add the sautéed onions, ginger garlic paste, and green chilies to the pot along with the roasted spice powder. Stir everything to combine, ensuring the flavors are well integrated. Taste and adjust the salt if necessary.

8. Simmer and Add Ghee: Continue to cook the Haleem on low heat, stirring occasionally. Once it thickens and all the ingredients are well mashed, add the ghee and mix it in thoroughly. This will enhance the richness and flavor of the dish.

9. Garnish and Serve: Transfer the Haleem into a serving bowl. Garnish with caramelized onions, fresh coriander leaves, and a drizzle of ghee on top. Serve hot and enjoy the Mughlai Style Chicken Haleem as a satisfying main course.

For a complete Mughlai experience, serve the Haleem with a side of crispy Mutton Keema Samosas or warm naan.

Nutritional Information (per serving):

Mughlai Style Chicken Haleem is not just a meal; it’s a journey of flavors and textures. The rich, creamy consistency of the dish is complemented by the aromatic spices and the tenderness of the chicken. Whether you’re preparing it for a special occasion or a hearty family meal, this dish will always be a crowd-pleaser. Enjoy the robust flavors of Mughlai cuisine right in the comfort of your home!