Chicken haleem
A thick, comforting porridge of chicken, lentils and pearl barley, cooked until smooth and topped with crisp onions.
- Time2 hr
- LevelMedium
- Costabout £1.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Fry the onions in the oil for 20 minutes until deep brown and crisp. Take out half and set aside for the top.
20 min - 2
Add the garlic and ginger paste, turmeric, cumin, coriander and chilli to the pan. Cook for 1 minute, then add the chicken and fry for 5 minutes.
5 min - 3
Add the barley, lentils, chana dal, split peas, salt and the water. Bring to the boil, cover, and simmer for 1 hour 15 minutes, stirring now and then.
75 min - 4
Lift out the chicken. Pull the meat off the bones and shred it, then return it to the pot.
- 5
Beat the mixture with a wooden spoon or use a stick blender briefly until thick and porridge like. Add a splash of water if it is too stiff.
- 6
Stir in the garam masala. Serve topped with the crispy onions, chillies, ginger and a squeeze of lemon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.