Recommended Product: BLACK+DECKER® WiFi Slow Cooker.

  • Prep Time:
    20 min
  • Cook Time:
    10 hr 
  • Ready In:
    10 hr 20 min
  • Serves:


  1. 2 Bay Leaves
  2. 1/2 Cup (1 Stick) Butter
  3. 2 Lbs Chicken Breast, Cubed
  4. 2 Cups Chicken Broth
  5. 1/2 Cup Cilantro, Chopped
  6. 1 Cinnamon Stick
  7. 1/2 tsp Ground Cloves
  8. 6 Tbsp Cumin Seed
  9. Fried Onions for topping
  10. 1 Tbsp Minced Garlic
  11. 1 Tbsp Garlic Paste
  12. 1 (2") Piece of Ginger, grated
  13. 1 Tbsp ginger Paste
  14. 1/2 tsp Gram Masala
  15. 1 tsp Green Chili Paste
  16. 5 Slit Green Chilis
  17. 1.5 Lbs Haleem Wheat, rinsed
  18. 1/2 Cup Mint Leaves, Chopped
  19. 1 Onion, Sliced
  20. 1/2 tsp Ground Peppercorns
  21. Salt to taste
  22. 2 Cups Water


  1. Place the first seven ingredients (through water) into the slow cooker. Place the lid on the slow cooker and let soak overnight.
  2. Add the cinnamon stick, bay leaves and slit green chilies and stir to combine. Placed the lid on the slow cooker and cook for 1 hour on high.
  3. Meanwhile, in a saucepan, melt the butter over medium heat. Add the cumin seed and cook until browned. Add the onions and continue to sauté until tender. Add to the slow cooker.
  4. Add the chicken, green chili paste, ginger paste, garlic paste and salt to taste. Stir to combine.
  5. Place the lid on the slow cooker and cook for 6-8 hours on low.
  6. When chicken is cooked through, remove the cinnamon stick and bay leaves. Add the gram masala, ¾ of the chopped mint, ¾ of the chopped cilantro and stir to combine.
  7. Place the lid back on the slow cooker and cook for an additional hour on low. If the mixture seems too thick, add additional water as needed.
  8. Garnish with the remaining mint, cilantro and fried onions.