Murgir Haleem (Chicken Haleem)

    Chicken Haleem is much easier to cook than mutton haleem. Serve with chopped green chilies, coriander leaves and ginger.


    Dhaka, Bangladesh
    2 people made this


    • 1 kg of chicken pieces
    • salt as needed
    • 1-tablespoon and 1 teaspoon turmeric powder
    • 1 tablespoon and 1 teaspoon of cumin powder
    • 1 tablespoon and 1 teaspoon of red chili powder
    • 2 tablespoons of onion paste
    • 1 tablespoon of ginger paste
    • 1 tablespoon of garlic paste
    • 2-3 bay leaves
    • 4-5 cardamoms
    • 4-5 cinnamon sticks
    • 4-5 cloves
    • 4-5 black pepper balls
    • 1 cup and 2 tablespoons of soybean oil
    • 2 cups of Mixed Haleem dal such as Moong, Masoor, Chola, Kolai, and Boot and whole grain gom
    • 2 cups of water
    • 1 cup of wheat powder ( gom er guro)
    • 1.5 cups of onion slices
    • 2 tablespoons of ghee
    • 1 teaspoon of jaifal (Nutmeg), jayatri (Mace), cardamom and cinnamon powder
    • 1 tablespoon of ginger slices
    • 1 tablespoon of chopped coriander leaves
    • 1 tablespoon of chopped green chilies
    • 2 lemon slices


    1. Mix the chicken pieces with salt, 1 tablespoon of the turmeric, cumin, and red chili powders, onion, ginger and garlic pastes, bay leaves, cardamoms, cinnamon sticks, cloves and black pepper balls.
    2. Heat a saucepan with 1 cup of the oil. Add the meat mixture and cook until the water released from the ingredients dry a little bit and the oil starts to simmer on top.
    3. When the meat has been cooked, turn the heat off.
    4. In a separate pan, add the dal mixture, 1 teaspoon each of red chili, turmeric and cumin powders and salt. Pour in 2 cups of water and cook until the dal becomes soft and have been cooked.
    5. Add the meat and cook for 1 more hour.
    6. Mix in the wheat flour and cook for another 10 minutes.
    7. In a separate pan, heat 2 tablespoons of oil and fry the onion slices until they are golden brown and crispy.
    8. Mix in the fried onions to the meat dal mixture. Also mix in the ghee.
    9. Sprinkle the jaifal, jayatri, cardamom and cinnamon powder.
    10. Stir and garnish with ginger slices, chopped coriander leaves and green chilies and lemon slices.

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