Gluten-Free Chicken Haleem

Savor the comforting warmth of Gluten-Free Chicken Haleem, a hearty and nourishing dish perfect for cozy meals or festive occasions. This slow-cooked recipe features tender boneless chicken thighs, a medley of protein-rich lentils, brown rice, and gluten-free rolled oats, creating a creamy, nutrient-packed texture without compromising on flavor. Infused with fragrant spices like turmeric, cardamom, and garam masala, this dish offers a rich, complex taste that will delight your palate. Ideal for those with gluten sensitivities, this recipe is a wholesome take on traditional haleem, simmered for hours to achieve its signature velvety consistency. Garnished with fresh cilantro and a splash of zesty lemon, it's a soul-satisfying treat that serves as the centerpiece of any meal. Perfect for sharing, this crowd-pleasing dish is sure to impress!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

Ingredients

• 500 grams Boneless chicken thighs
• 100 grams Split yellow gram (moong dal)
• 100 grams Split red lentils (masoor dal)
• 50 grams Brown rice
• 50 grams Gluten-free rolled oats
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 2 medium Onions, finely sliced
• 4 tablespoons Cooking oil
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Garam masala
• 3 whole Cardamom pods
• 1 inch piece Cinnamon stick
• 2 whole Bay leaves
• 2 teaspoons Salt
• 2 tablespoons Fresh cilantro, chopped
• 4 pieces Lemon wedges
• 6 cups Water

Directions

Step 1

Rinse the moong dal, masoor dal, brown rice, and oats under cold water until the water runs clear. Drain and set aside.

Step 2

Heat 4 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown, about 10-12 minutes.

Step 3

Add the ginger paste and garlic paste to the pot, stirring frequently to prevent sticking. Cook for 1-2 minutes until the raw smell fades.

Step 4

Add the chicken pieces to the pot along with turmeric powder, red chili powder, coriander, cumin, and salt. Stir well to coat the chicken with the spices.

Step 5

Introduce the cardamom pods, cinnamon stick, and bay leaves. Stir to incorporate, then cover the pot and let the chicken cook for about 15 minutes, stirring occasionally.

Step 6

Once the chicken is partially cooked, add the rinsed grains and legumes to the pot. Pour in 6 cups of water and stir everything together.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 3 to 4 hours, stirring occasionally to prevent sticking.

Step 8

Using a wooden spoon or a potato masher, gently mash the mixture periodically to break up the chicken and blend the grains into a thick, creamy consistency.

Step 9

Once cooked, adjust seasoning with additional salt if necessary and stir in the garam masala.

Step 10

Garnish the Haleem with chopped fresh cilantro and serve hot, topped with lemon wedges.

Nutrition Facts

Serving size	2607.2 grams (2607.2g)

Amount per serving	% Daily Value*
Calories	2508

Total Fat 114.80g	147%
Saturated Fat 22.80g	114%
Polyunsaturated Fat 0.00g
Cholesterol 433mg	144%
Sodium 6058mg	263%
Total Carbohydrate 217.40g	79%
Dietary Fiber 34.90g	125%
Total Sugars 20.40g
Protein 165.40g	331%

Vitamin D 0IU	0%
Calcium 547mg	42%
Iron 28mg	154%
Potassium 4025mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 25.8%

Carbs: 33.9%