Haleem Chicken Curry with Masala Bread & Mango Lassi

By Chef Rohit Ghai

For 2 People
60 Mins
Gluten, Dairy, Tree Nuts, Mustard

Utensils & Essentials

KitchenAid Stand Mixer, non-stick pans, knife, chopping board.


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Allergens: Gluten, Dairy, Tree Nuts, Mustard.

Mango Lassi
  • 140g mango pulp
  • 400g yogurt
  • 3 fresh mint leaves
  • 60ml sugar syrup
  • 25ml water (not included)
  • 1 tsp chopped pistachio, for garnish
  • 125g chopped chicken breast
  • 1 tsp yoghurt 
  • 1/4 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/4 tsp tumeric powder
  • 1/4 tsp salt (not included)
  • 3 fresh mint leaves
  • 1 tbsp oil (not provided)
  • 1/2 green chilli
  • 1/2 tbsp dijon mustard
  • 1/2 onion (to slice)
Wheat & Lentils
  •  40g oats
  •  1 tsp toor dahl
  •  1 tsp yellow lentils
  •  1/2 tsp ginger paste
  •  1/2 tsp garlic paste
  • 1 tbsp oil (use oil used to fry onion)
  • 1/4 tsp garlic (to chop)
  • 1/4 tsp cumin seeds
  • 3 mint leaves (to chop)
  • 1/2 onion
  • 1 inch ginger julienne
  • 2 mint leaves
Masala Bread
  • 60g multigrain bread flour
  • 50ml of water (not included) - start with a little less
  • 1/4 tsp carom seeds
  • 1/4 onion or 1 small shallot
  • 1/4 chopped fresh green chilli
  • 25g fresh chopped coriander
  • salt (not included)
  • cooking oil (not included)

Learn from the best: watch this video to learn this recipe from the chef who created it and pick up tips and skills you won't find anywhere else

LayoutHub is an easy page builder that helps merchants quickly set up an online store with any kind of page type by using our library of pre-designed layouts and blocks.

How to make

Haleem Chicken Curry with Masal Bread & Mango Lassi
Start with the wheat and lentils: combine all lentils and grains, wash them, changing the water twice. Take the soaked lentils and grains and add to  a large heavy-bottomed pot. Add salt, ginger, garlic, green chilli and around 2-3 cups of water. Bring the lentils to the boil then reduce the heat to medium-low and cover with lid tightly. Cook for 20-35 minutes.

In a large saucepan, warm the olive oil to a low-to-medium heat.
When the lentils and grains are very soft, blend them with a KitchenAid Stick Blender until very smooth then continue to cook further on a slow heat. 
For the chicken: in a bowl place the chicken, garam masala, mustard, chilli powder, tumeric and salt along with a little yogurt, mix well and set aside. Next, fry the onion in a pot until golden then add in the marinated chicken. Stir fry the chicken for a few minutes until it turns light golden in colour. Cover the pot and cook the chicken on a medium heat for around 15 minutes until tender. Add the lentil paste to the chicken, coat well and continue to cook for a further few minutes. 
Next, remove your chicken pieces placing these  into the KitchenAid Stand Mixer and shred your chicken using the paddle attachement for a few minutes until it reaches the required consistency, then return to the pan for a few minutes more on a low heat. Now prepare your tempering.
To prepare the tempering and garnish: Heat your oil in a pan and add in the cumin, mint and garlic, allow it to sizzle for a minute or 2 then add this to your Haleem chicken, mix well, this is now ready. To serve: garnish with a little fried onion, chilli slices, ginger and mint along with a slice of lemon. Serve alone or with our Masala bread - see below:
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Add the flour to a clean mixing bowl of the KitchenAid Stand Mixer with a pinch of salt, the carom seeds, chopped onion and chopped corriander, along with chopped green chilli to taste. Attach the dough hook and start the mixer at its lowest speed setting. Slowly add the water to the bowl whilst the mixer is running to incorporate the dry ingredients. Allow to run for 2 or 3 minutes until you can see the dough starting to come together. Continue to run mixer on its lowest speed, until it has formed the dough completely - keep checking the consistency and add more of your water as you go along. 
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Once the dough is formed add in the oil whilst the mixer is still running. Turn off the mixer and cover the bowl with a damp cloth and set aside for 15 minutes.
Once the dough has rested for some time, you can start rolling this into equal small balls. Cover the balls with flour completely and roll out into 6 - 7 inch circles. Cook in a dry frying pan for 2 - 3 minutes, turning halfway through. You will know they are cooked when black spots begin to bloom on the surface of the dough.
For the Mango Lassi: Add all of the ingredients to the jug of a KitchenAid Bender except the pistachio and blend until smooth. Garnish with chopped pistachio and a little fresh Mint and serve immediately!