Chicken Haleem Recipe By Food Fusion

Food Fusion offers a detailed recipe for Degi Chicken Daleem, a flavorful and hearty dish. Here's a concise overview:

**Ingredients:**

- **Grains and Lentils:**
- 1 cup wheat (soaked overnight)
- 1 cup barley (soaked overnight)
- ¾ cup split Bengal gram (chana dal, soaked overnight)
- ½ cup red lentil (masoor dal, soaked overnight)
- ¼ cup white lentil (mash dal, soaked overnight)
- ½ cup yellow lentil (moong dal, soaked overnight)
- ¼ cup broken rice (soaked overnight)

- **For the Chicken Gravy:**
- ½ cup cooking oil
- 2-3 cinnamon sticks
- ¼ tsp black peppercorns
- 2 bay leaves
- 3 medium onions, sliced
- 750g boneless chicken, cut into large pieces
- 1½ tbsp green chili paste
- 1½ tbsp ginger garlic paste
- 1½ tbsp red chili powder (adjust to taste)
- 1 tbsp coriander powder
- 2 tsp Himalayan pink salt (adjust to taste)
- ½ tbsp turmeric powder
- ½ tbsp cumin powder
- 1 tsp garam masala powder
- ½ tsp cardamom powder
- 1 cup whisked yogurt
- 4 cups water

- **For Tadka (Tempering) and Garnish:**
- 4 tbsp cooking oil
- 1 small onion, sliced
- Fresh coriander, chopped
- Fried onions
- Ginger, julienned
- Green chilies, sliced
- Chaat masala

**Instructions:**

1. **Prepare the Grains and Lentils:**
- In a large pot, combine the soaked wheat, barley, all lentils, and rice with 3-4 liters of water. Bring to a boil, remove any scum that forms, cover, and cook on low heat until everything is tender, approximately 2-3 hours. Stir occasionally and add hot water if needed.

2. **Prepare the Chicken Gravy:**
- In another pot, heat ½ cup of cooking oil. Add cinnamon sticks, black peppercorns, and bay leaves. Sauté briefly.
- Add sliced onions and fry until light golden brown.
- Introduce the chicken pieces, green chili paste, and ginger garlic paste. Mix well and cook on medium heat for 4-5 minutes.
- Add red chili powder, coriander powder, salt, turmeric powder, cumin powder, garam masala powder, and cardamom powder. Mix thoroughly and cook for another 2-3 minutes.
- Incorporate the whisked yogurt, mix well, then add 4 cups of water. Bring to a boil, cover, and let it simmer on low heat until the chicken is tender, about 40-45 minutes.
- Once done, remove and discard the bay leaves and cinnamon sticks. Turn off the heat and mash the chicken mixture well. Set aside.

3. **Combine and Cook Daleem:**
- Once the grains and lentils are tender, mash them thoroughly using a wooden masher for about 15-20 minutes to achieve a smooth consistency.
- Add the mashed chicken gravy to the mashed lentil mixture. Mix well and continue mashing and cooking on low heat for an additional 30 minutes.
- Adjust the consistency by adding hot water as needed. Cook for another 4-5 minutes.

4. **Prepare Tadka (Tempering):**
- In a small saucepan, heat 4 tablespoons of cooking oil. Add the sliced onion and fry until golden brown.
- Pour this tempering over the prepared daleem and mix well.

5. **Garnish and Serve:**
- Garnish the daleem with chopped fresh coriander, fried onions, julienned ginger, sliced green chilies, and a sprinkle of chaat masala. Serve hot.

For a detailed video tutorial and additional tips, you can visit Food Fusion's official recipe page: ([foodfusion.com](https://www.foodfusion.com/recipe/degi-chicken-daleem/?utm_source=chatgpt.com))

Enjoy your homemade Degi Chicken Daleem!