Simple Easy, One pot Overnight Chicken Haleem


1. 2 lbs. of free range organic chicken breast

2. 1 cup whole wheat

3. 1/2 cup barley

4. 1/2 cup different lentils

5. 3-4 tablespoons of green masala

6. 2 tablespoons ground turmeric

7. 2 teaspoons of ground paprika

8. 2 teaspoons of ground cumin seeds

9. Juice squeezed from 2 lemons

10. 1 onion sliced

11. 2 tablespoons avocado oil

12. 2 onions fried in olive oil (brown color)

13. Sea salt to taste


1. Wash and soak the whole wheat, barley, lentils and uncut chicken pieces in a big pot at night around 9 pm in 2 liters of water

2. Add green masala, onion, 1 teaspoon turmeric and salt,

3. Foil and seal the pot before putting it in the oven. Set the oven timer on bake on delayed start for 2 hours starting at 5 am at 400 F

4. Once oven turns off, let the pot sit in the oven for couple more hours

5.  Remove the cooked pieces of chicken in a separate bowl and shred with a fork, use a hand blender to mix the boiled wheat into a smooth paste, let this pot simmer on low heat

6. In a separate small pan, heat the avocado oil, then add fried onions, ground cumin seeds, ground paprika, 1 teaspoon turmeric and lemon juice and let it simmers on medium flame, until oil separates.

7. Add this mixture to the big pot and stir well until everything mixes well into a smooth paste. Add the shredded chicken to the big pot and stir well

8.  Let it simmer on low heat for 15 mins while stirring every few mins

9. Enjoy this with whole wheat naan or whole wheat pita bread

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