Shenaz’s Chicken Haleem

Name: Shenaz’s Chicken Haleem
Cook time: 8 h
Total time: 8 h
Cuisine: Tanzanian
Ingredients: 4⅔ cups (905 g) soft white wheat or soft white pearl wheat (2- pound/905 g bag); 4⅔ cups (905 g) soft white wheat or soft white pearl wheat (2- pound/905 g bag); 4 pounds (1.8 kg) bone-in, skinless chicken, cut into 3-inch pieces (any mix of white and dark meat will work); 4 pounds (1.8 kg) bone-in, skinless chicken, cut into 3-inch pieces (any mix of white and dark meat will work); 4 pounds (1.8 kg) bone-in, skinless chicken, cut into 3-inch pieces (any mix of white and dark meat will work); ¼ cup (60 ml) white vinegar; ¼ cup (80 g) finely grated garlic (about 12 cloves); 1 pouch (¼ cup/37 to 40 g) Shan brand haleem masala; 3 tablespoons red chili powder; 2 teaspoons ground turmeric; ¼ cup (35 g) ground cumin; 1 teaspoon garam masala; 5 tablespoons (50 g) Diamond Crystal kosher salt; 3 tablespoons Crushed garlic (9 cloves/60 g); 3 tablespoons Crushed garlic (9 cloves/60 g); Masala from above; Marinated chicken from above; 1⅔ cups (115 g) flourless fried onions, plus more, preferably Lal Tadka brand; ¼ cup (60 ml) ghee; ⅔ cup (140 ml) vegetable oil; ⅓ cup (70 ml) fresh lemon juice (from 2 to 3 lemons); ⅓ cup (70 ml) fresh lemon juice (from 2 to 3 lemons); ½ bunch mint, leaves only; ½ bunch mint, leaves only; 4- inch piece ginger, peeled and cut into thin matchsticks; 4- inch piece ginger, peeled and cut into thin matchsticks; 2 limes, cut into quarters, then halved; Naan, for serving; red chili chutney, use another 1 tablespoon red chili powder, or omit entirely if sensitive to spice; red chili chutney, use another 1 tablespoon red chili powder, or omit entirely if sensitive to spice

Preparation info

Serves
14 to 16
( 32 cups

Difficulty
Complex
Ready in
8 hr

Appears in

Third Culture Cooking

By Zaynab Issa

Published 2025

About

Shenaz Chevel is the mother of my sister-in-law, Ferwa. I’ve known Shenaz Aunty for about ten years now, and as someone who’s not easily forgotten in general, I still remember the first time I met her. It was before I even knew my husband, and it’s interesting to think that she would soon become someone who would feed me so wholeheartedly.

I was traveling with my father from Casablanca to Marrakech on our way to a wedding, and our flight was indefin

Ingredients

Sub-Saharan Africa
Tanzania
Main course

Ingredients

Method