Name: Chicken Haleem
Prep time: 35 min
Cook time: 2 h 25 min
Total time: 3 h
Yield: 4
Ingredients: ¾ cup Pearled Barley; 9 cups Water; ¼ cup Canola Cooking Oil; 1 cup Onion; 1 lb Chicken Breast; 1 tbsp Ginger and Garlic Paste; 2 tsp Garam Masala; ½ tsp Salt; 2 tsp Paprika; ¼ tsp Turmeric; 1 tsp Cumin Powder; 1 tsp Coriander Powder; 1 tsp Cayenne Pepper; ½ tsp Cinnamon Powder; ½ cup Tomato Sauce; 2 cups Chicken Stock; 1 tsp Ginger; ¼ cup Cilantro; Lemon Wedges

¾ cup Pearled Barley

9 cups Water

¼ cup Canola Cooking Oil

1 cup OnionSmall Diced

1 lb Chicken BreastSkinless, boneless, cut in to small cubes

1 tbsp Ginger and Garlic Paste

2 tsp Garam Masala

½ tsp Salt

2 tsp Paprika

¼ tsp Turmeric

1 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Cayenne Pepper

½ tsp Cinnamon Powder

½ cup Tomato SauceUnsalted

2 cups Chicken StockFat-fee, unsalted

1 tsp GingerThinly sliced for garnish

¼ cup CilantroFinely chopped for garnish

Lemon Wedgesfor garnish

In a medium bowl, combine barley and 4 cups of water and soak for 4 hours. Drain the water.

In a medium non-stick saucepan, over medium-low heat, add 4 cups water and the soaked barley; cook for 30 to 40 minutes. Let it cool. Using a hand-held blender puree the barley mixture.

In a large pot, over medium heat, add oil and sauté onions until golden brown. Add chicken, ginger and garlic paste, garam masala, salt, paprika, turmeric, cumin and coriander powder, cayenne pepper, cinnamon powder and tomato sauce. Mix well and add 1 cup water; cover and cook for 45 minutes or until chicken is tender.

Add pureed barley mixture to chicken, mix well. Add the chicken stock and stir well; reduce heat to the lowest setting, cover and cook for 1 1⁄2 hours. Continue to stir every 5 to 7 minutes until mixture becomes creamy texture and the amount is reduced to almost half.

Garnish with sliced ginger, cilantro and lemon wedges.