Chicken Haleem

Ingredients

• •500g chicken, cut into pieces
• •1 cup mixed lentils (moong and masoor dal)
• •2 medium onions, sliced
• •3 tablespoons ginger-garlic paste
• •2 green chilies, minced
• •3 tablespoons ghee or oil
• •1 teaspoon cumin seeds
• •1 teaspoon coriander powder
• •0.5 teaspoon turmeric powder
• •0.5 teaspoon red chili powder
• •0.5 teaspoon garam masala
• •5 cups water or chicken broth
• •1 teaspoon salt

Directions

1. 1Rinse the lentils and set aside. Heat ghee in a large pot and fry half the sliced onions until golden; remove and set aside for garnish.
2. 2In the same pot, add cumin seeds and let them splutter. Add remaining onions and cook until soft.
3. 3Add ginger-garlic paste and green chilies, sauté for 1-2 minutes until fragrant.
4. 4Add chicken pieces and cook on high heat for 5 minutes, stirring occasionally.
5. 5Add turmeric, coriander, red chili powder, and salt. Stir well and cook for 2-3 minutes.
6. 6Add the rinsed lentils and water/broth. Bring to a boil, then reduce heat to low.
7. 7Cover and simmer for 90 minutes, stirring occasionally, until chicken is tender and lentils are completely broken down, creating a thick stew-like consistency.
8. 8Add garam masala and adjust seasonings. Serve hot, garnished with fried onions and fresh coriander.

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