Pakistani · intermediate
Karachi Style Chicken Haleem Stew
A comforting Pakistani stew blending tender shredded chicken, cracked wheat, and lentils, simmered with warming spices and garnished with crispy fried onions.
- PREP TIME
- 20 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine cracked wheat, yellow moong, and red lentils in a pot with 4 cups water and 0.5 tsp salt; simmer covered for 25 minutes until soft.
- 02
Use an immersion blender to partially process the soft grain and lentil mix into a thick, smooth base.
- 03
In a separate pan, melt 1 tbsp ghee over medium heat and fry half the sliced onions for 6 minutes until golden brown; set aside for garnish.
- 04
Add remaining ghee and ginger garlic paste to pan, cooking 1 minute, then add chicken thighs, garam masala, and turmeric.
- 05
Sear chicken for 5 minutes, add 1 cup water, cover and cook on medium-low for 15 minutes until chicken shreds easily.
- 06
Shred chicken using two forks and transfer chicken with all pan liquid into the pot with warm lentils and wheat.
- 07
Simmer combined stew for 8 minutes on low while stirring constantly until thick and velvety, then serve topped with fried onions.
A LITTLE KITCHEN KNOW-HOW
Ghotna
Blending braised grains, lentils, and shredded proteins together to form a rich, velvety stew structure.
Notes from the kitchen
- Soaking the lentils and cracked wheat for 30 minutes reduces cook time on the stovetop.
- Stir continuously during final simmer to prevent the thick stew from sticking to the bottom.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
