How to make Chicken Haleem from scratch ~

YIELD: 7-8 servings

TOTAL TIME: 60 minutes


  • 250 gms oil

  • 50 gms butter

  • 1 cup yogurt

  • 250 gms boneless chicken

  • 100 gms oats

  • 2 medium onions

  • 2 small cinnamon sticks

  • 1/4th tsp black cumin seeds

  • 2-3 cloves

  • 15 cashews

  • 15 almonds

  • 20 gms cut coconut

  • 1 tbsp poppy seeds

  • 1 1/2 tbsp ginger garlic paste

  • 1 tsp red chilli powder

  • 1 tsp pepper

  • 1 tsp coriander powder

  • A few coriander leaves

  • Salt to taste

Lemon, mint leaves and roasted cashews to garnish.


Add 1 litre of water in a pressure cooker along with salt, chicken, cinnamon, cloves and black cumin.

Cook for around 45 mins till the meat is tender.

Crush oats and then boil them in 750 ml of water.

In a pan, deep fry onions till they turn crispy and golden brown . Do the same for cashews and keep aside.

Let the chicken rest and then mash with a hand blender to achieve a mince like consistency.

In a separate pan, roast cashews, almonds, poppy seeds and coconut and grind them into a paste by adding a little water to the blender.

Now add salt, chilli powder, pepper and yogurt to the paste.

Mix well.

Add the prepared paste to a pan containing oil. Keep stirring till the oil surfaces.

Now add the minced meat to the pan and cook for 2-3 mins.

Keep stirring continuously, then add the boiled oats to the pan.

Do not forget to keep stirring.

Next add 2-3 dollops of butter.

Cook for 2-3 mins at low heat.

Garnish with fried onions, cashews, mint and coriander leaves.

Serve with some freshly squeezed lemon juice.

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