20 Delicious Chicken Haleem Recipes Spicy

Are you ready to spice up your dinner routine with something truly special? Our collection of 20 Delicious Chicken Haleem Recipes Spicy is here to bring warmth, flavor, and a touch of adventure to your table. Perfect for those who love to explore rich, comforting dishes with a kick, these recipes promise to turn any meal into a celebration. Let’s dive into the deliciousness!

Hyderabadi Chicken Haleem

Dive into the rich flavors of Hyderabadi Chicken Haleem, a hearty stew that’s a labor of love but worth every minute for its deep, spiced aroma and tender texture.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1/2 cup barley, soaked overnight
• 1/2 cup split yellow lentils (moong dal), soaked for 2 hours
• 1 lb chicken thighs, bone-in
• 1 large onion, finely sliced
• 2 tbsp ginger-garlic paste
• 1/2 cup plain yogurt
• 2 tbsp ghee
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp garam masala
• 1 tsp cumin seeds
• 4 cups chicken broth
• Salt to taste
• Fresh cilantro and fried onions for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
2. Add sliced onions and cook until golden brown, about 5 minutes. Stir in ginger-garlic paste and cook for another minute.
3. Add chicken thighs, turmeric powder, red chili powder, and salt. Cook until the chicken is lightly browned, about 5 minutes.
4. Mix in yogurt and garam masala, cooking for 2 minutes until well combined.
5. Drain the soaked grains and lentils, then add them to the pot along with chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
6. After 2 hours, use a hand blender to partially blend the mixture, leaving some texture. Cook for another 30 minutes on low heat, stirring frequently to prevent sticking.
7. Garnish with fresh cilantro and fried onions before serving.

What sets this Haleem apart is its unique texture—creamy yet with bits of whole grains and tender chicken, offering a satisfying bite in every spoonful.

Tip: For an even richer flavor, let the Haleem sit covered for 10 minutes off the heat before serving.

Spicy Chicken Haleem with Lentils

Warm up your kitchen with this Spicy Chicken Haleem, a hearty blend of lentils and chicken that’s bursting with flavor and just the right amount of heat.

Ingredients

• 1 cup whole wheat grains
• 1/2 cup split yellow lentils
• 1/2 cup split green lentils
• 1 lb boneless chicken thighs, cut into small pieces
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• Salt to taste
• 4 cups water
• Fresh cilantro and lemon wedges for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
2. Stir in the ginger-garlic paste, red chili powder, turmeric powder, and garam masala. Cook for 2 minutes until fragrant.
3. Add the chicken pieces and cook until they’re no longer pink, about 5 minutes.
4. Mix in the whole wheat grains, split yellow lentils, and split green lentils. Pour in the water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until the lentils and grains are completely soft and the mixture has thickened.
6. Whisk in the yogurt and salt to taste. Cook for another 10 minutes.
7. Garnish with fresh cilantro and serve with lemon wedges on the side.

This Spicy Chicken Haleem stands out for its creamy texture and deep, layered spices that meld together beautifully during the long simmer.

Tip: For an extra smooth texture, use an immersion blender to lightly puree the haleem before adding the yogurt.

Chicken Haleem with Barley

Warm up your kitchen with this comforting Chicken Haleem, a hearty stew that combines tender chicken with wholesome barley for a satisfying meal.

Ingredients

• 1 cup pearl barley, rinsed
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ginger paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 4 cups chicken broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large finely chopped onion and sauté until golden, about 5 minutes.
2. Stir in 3 cloves minced garlic and 1 tbsp ginger paste, cooking for another minute until fragrant.
3. Add the chicken pieces to the pot, browning them lightly on all sides, about 5 minutes.
4. Mix in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder, coating the chicken evenly.
5. Pour in 4 cups chicken broth and 1 cup rinsed pearl barley. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the barley is tender and the chicken is cooked through.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

This Chicken Haleem stands out with its creamy texture from the barley, which thickens the stew naturally without any need for flour or cream.

Tip: For an extra layer of flavor, toast the spices in a dry pan for a minute before adding them to the dish.

Slow Cooker Chicken Haleem

Warm up your kitchen with this comforting Slow Cooker Chicken Haleem, a hearty blend of tender chicken, lentils, and spices that simmer together to perfection.

Ingredients

• 1 cup whole wheat grains
• 1/2 cup split chickpeas (chana dal)
• 1/2 cup split yellow lentils (moong dal)
• 1/2 cup split pigeon peas (toor dal)
• 1 lb boneless, skinless chicken thighs
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp garam masala
• 1 tsp salt
• 6 cups water
• 2 tbsp ghee
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fried onions (for garnish)
• 1 lemon, cut into wedges (for serving)

Instructions

1. Rinse the whole wheat grains, split chickpeas, split yellow lentils, and split pigeon peas together under cold water until the water runs clear. Drain and set aside.
2. In your slow cooker, combine the rinsed grains and lentils with the chicken thighs, chopped onion, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and water. Stir well to mix.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is tender and the grains and lentils have broken down into a thick porridge-like consistency.
4. Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
5. Heat the ghee in a small pan over medium heat. Once hot, pour it over the Haleem for a rich, aromatic finish.
6. Garnish with fresh cilantro and fried onions. Serve hot with lemon wedges on the side.

The magic of this Haleem lies in its texture—creamy yet with bits of grain, and the depth of flavor from the slow-cooked spices. It’s a dish that feels like a hug in a bowl.

Tip: For an even richer flavor, toast the whole wheat grains and lentils in a dry pan for a few minutes before adding them to the slow cooker.

Chicken Haleem with Quinoa

This Chicken Haleem with Quinoa is a wholesome twist on the classic, blending tender chicken, hearty grains, and aromatic spices into a comforting one-pot meal.

Ingredients

• 1 cup quinoa, rinsed
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 4 cups chicken broth
• 1/2 cup plain yogurt
• Salt, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large onion, finely chopped, and sauté until golden, about 5 minutes.
2. Stir in 3 cloves garlic, minced, and 1 tbsp grated ginger, cooking for another minute until fragrant.
3. Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp cayenne pepper to the pot, stirring to coat the onions.
4. Add the chicken pieces to the pot, browning them lightly on all sides, about 5 minutes.
5. Pour in 4 cups chicken broth and bring to a boil. Stir in 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 20 minutes.
6. Once the quinoa is cooked and the chicken is tender, stir in 1/2 cup plain yogurt and salt to taste. Cook for another 2 minutes to warm through.
7. Garnish with fresh cilantro before serving.

The magic of this dish lies in the quinoa’s nutty texture, which beautifully absorbs the rich, spiced broth, offering a modern take on traditional Haleem.

Tip: For an extra layer of flavor, toast the quinoa in a dry pan before rinsing and adding it to the pot.

Healthy Chicken Haleem with Vegetables

Warm up your kitchen with this comforting Healthy Chicken Haleem, packed with tender vegetables and aromatic spices for a wholesome meal.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken thighs, cut into small pieces
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 large finely chopped onion and sauté until golden.
2. Stir in 1 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook for 1 minute until fragrant.
3. Add the chicken pieces and cook until they turn white, about 5 minutes.
4. Mix in the soaked whole wheat grains, diced carrots, and celery. Pour in 4 cups low-sodium chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the grains are completely broken down and the mixture thickens.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

This Healthy Chicken Haleem stands out with its creamy texture and deep, spiced flavors, all while keeping things light and nutritious.

Tip: For an extra creamy texture, blend half of the cooked Haleem before mixing it back into the pot.

Chicken Haleem with Brown Rice

Warm up your kitchen with this comforting Chicken Haleem, a hearty dish that combines tender chicken with wholesome brown rice for a satisfying meal.

Ingredients

• 1 cup brown rice
• 2 boneless, skinless chicken breasts, cut into chunks
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 4 cups chicken broth
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger paste, sautéing until the onion is translucent, about 5 minutes.
2. Add the chicken chunks to the pot, cooking until they’re no longer pink on the outside, about 5 minutes.
3. Stir in the ground cumin, ground coriander, turmeric powder, chili powder, and salt, coating the chicken evenly.
4. Add the brown rice and chicken broth to the pot, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the chicken is cooked through.
5. Garnish with fresh cilantro before serving.

This Chicken Haleem stands out with its aromatic spices and the wholesome texture of brown rice, making it a nourishing dish that’s as flavorful as it is comforting.

Tip: For an extra layer of flavor, toast the spices in a dry pan for a minute before adding them to the dish.

Traditional Chicken Haleem

Warm up your kitchen with this comforting Traditional Chicken Haleem, a hearty dish that blends tender chicken with wholesome grains and aromatic spices.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken, cut into small pieces
• 1/2 cup yellow lentils (split)
• 1/4 cup barley
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp lemon juice
• 4 tbsp ghee or unsalted butter
• Salt to taste

Instructions

1. In a large pot, heat 2 tbsp ghee over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
2. Stir in the ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Cook for 2 minutes until fragrant.
3. Add the chicken pieces and cook until they turn white, about 5 minutes.
4. Mix in the soaked whole wheat grains, yellow lentils, and barley. Pour in 6 cups of water and bring to a boil.
5. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the grains are completely broken down and the mixture thickens.
6. Whisk the yogurt with a little water and stir it into the pot. Cook for another 10 minutes.
7. Finish by stirring in the remaining 2 tbsp ghee, fresh cilantro, mint leaves, and lemon juice. Season with salt to taste.

This Haleem stands out for its velvety texture, achieved by slow-cooking grains until they meld seamlessly with the spiced chicken.

Tip: For an extra layer of flavor, garnish with fried onions and a drizzle of ghee before serving.

Chicken Haleem with Almonds

Warm up your kitchen with this comforting Chicken Haleem, a rich and nutty stew that’s perfect for cozy nights in.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken thighs
• 1/2 cup blanched almonds
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 4 cups chicken broth
• 2 tbsp ghee
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
2. Stir in the ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Cook for 2 minutes until fragrant.
3. Add the chicken thighs and cook until they’re no longer pink, about 5 minutes.
4. Mix in the soaked whole wheat grains, blanched almonds, and yogurt. Pour in the chicken broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the grains are completely broken down and the chicken is tender.
6. Season with salt to taste. Garnish with fresh cilantro before serving.

The slow simmering process melds the flavors together beautifully, while the almonds add a delightful crunch to every bite.

Tip: For an even richer flavor, toast the almonds lightly before adding them to the pot.

Chicken Haleem with Cashews

Warm up your kitchen with this comforting Chicken Haleem, a rich and hearty dish that’s perfect for sharing with loved ones.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken thighs, cut into chunks
• 1/2 cup cashews, plus extra for garnish
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 4 cups chicken broth
• 2 tbsp ghee
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add the onion and sauté until golden, about 5 minutes.
2. Stir in the ginger-garlic paste, turmeric, red chili powder, and garam masala. Cook for 1 minute until fragrant.
3. Add the chicken chunks and cook until they’re no longer pink, about 5 minutes.
4. Mix in the soaked wheat grains, cashews, yogurt, and chicken broth. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 2 hours, stirring occasionally, until the mixture thickens and the grains are tender.
6. Season with salt to taste. Use a hand blender to lightly puree the haleem for a creamy texture, leaving some chunks for bite.
7. Garnish with chopped cilantro and extra cashews before serving.

The slow simmering melds the spices and chicken into a deeply flavorful stew, while the cashews add a delightful crunch and richness.

Tip: For an extra layer of flavor, toast the cashews lightly before adding them to the dish.

Chicken Haleem with Pistachios

Warm up your kitchen with this comforting Chicken Haleem, a rich and hearty dish that’s perfect for sharing with loved ones.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken thighs
• 1/2 cup split yellow lentils
• 1/4 cup barley
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 1/4 cup chopped pistachios
• 2 tbsp ghee
• Salt to taste
• 4 cups water

Instructions

1. In a large pot, heat ghee over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
2. Stir in the ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Cook for 2 minutes until fragrant.
3. Add the chicken thighs, stirring to coat with the spices. Cook until the chicken is no longer pink, about 5 minutes.
4. Mix in the soaked whole wheat grains, split yellow lentils, barley, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
5. Once the grains and lentils are completely soft, use a hand blender to partially puree the mixture, leaving some texture.
6. Stir in the yogurt and chopped pistachios. Cook for another 10 minutes on low heat. Adjust salt to taste.
7. Serve hot, garnished with additional pistachios if desired.

The slow cooking and blending process gives this Chicken Haleem its signature creamy yet textured consistency, while the pistachios add a delightful crunch and richness.

Tip: For an even deeper flavor, toast the pistachios lightly before adding them to the dish.

Chicken Haleem with Dates

Warm up your kitchen with this comforting Chicken Haleem, a rich and hearty dish that’s perfectly balanced with the natural sweetness of dates.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken, cut into chunks
• 1/2 cup dates, pitted and chopped
• 1 large onion, finely sliced
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup yogurt
• 4 cups chicken broth
• 2 tbsp ghee
• Salt to taste
• Fresh cilantro and fried onions for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add the sliced onion and sauté until golden brown.
2. Add ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Stir for 30 seconds until fragrant.
3. Add the chicken chunks and cook until they turn white, about 5 minutes.
4. Mix in the soaked wheat grains, chopped dates, yogurt, and chicken broth. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 2 hours, stirring occasionally, until the mixture thickens and the grains are completely soft.
6. Use a hand blender to lightly puree the haleem for a creamy texture, leaving some chunks for body.
7. Season with salt to taste and garnish with fresh cilantro and fried onions before serving.

The magic of this Chicken Haleem lies in the slow cooking process, which melds the spices and sweetness of dates into a deeply flavorful dish with a luxuriously smooth texture.

Tip: For an extra layer of flavor, toast the whole wheat grains lightly before soaking.

Chicken Haleem with Saffron

Warm up your kitchen with this fragrant Chicken Haleem, a hearty dish that’s as nourishing as it is delicious, with the luxurious touch of saffron.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken, cut into chunks
• 1/2 cup yellow lentils, soaked for 2 hours
• 1/4 cup barley, soaked overnight
• 1 large onion, finely sliced
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 4 cups chicken broth
• A pinch of saffron strands, soaked in 2 tbsp warm milk
• 2 tbsp ghee
• Salt to taste
• Fresh cilantro and fried onions for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add the sliced onion and sauté until golden brown.
2. Stir in the ginger-garlic paste, turmeric powder, red chili powder, and garam masala. Cook for 2 minutes until fragrant.
3. Add the chicken chunks and cook until they turn white, about 5 minutes.
4. Mix in the yogurt and cook for another 2 minutes, then add the soaked whole wheat grains, yellow lentils, and barley.
5. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally to prevent sticking.
6. Once the grains and lentils are completely soft and the mixture has thickened, stir in the saffron milk and salt to taste. Cook for another 10 minutes.
7. Garnish with fresh cilantro and fried onions before serving.

The slow cooking process melds the flavors beautifully, while the saffron adds a subtle elegance that elevates this dish beyond the ordinary.

Tip: For an even richer flavor, let the Haleem rest for 10 minutes off the heat before serving.

Chicken Haleem with Cardamom

Warm up your kitchen with the aromatic spices of Chicken Haleem, a comforting dish that blends tender chicken with the sweet fragrance of cardamom.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken, cut into small pieces
• 1/2 cup yellow lentils
• 1/4 cup barley
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp cardamom powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup plain yogurt
• 4 cups water
• 2 tbsp ghee
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add the chopped onion and sauté until golden brown.
2. Add ginger-garlic paste, cardamom powder, turmeric powder, red chili powder, and salt. Stir for 1 minute until fragrant.
3. Add the chicken pieces and cook until they turn white, about 5 minutes.
4. Mix in the soaked whole wheat grains, yellow lentils, and barley. Stir well to combine with the chicken and spices.
5. Pour in water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally to prevent sticking.
6. Once the grains and chicken are fully cooked and the mixture has thickened, use a hand blender to lightly puree the haleem for a creamy texture.
7. Stir in the yogurt and cook for an additional 10 minutes on low heat.
8. Garnish with fresh cilantro before serving.

The slow simmering process melds the flavors beautifully, while the light pureeing gives Chicken Haleem its signature velvety texture that’s both hearty and comforting.

Tip: For an extra layer of flavor, toast the cardamom pods lightly before grinding them into powder.

Chicken Haleem with Cinnamon

Warm up your kitchen with this comforting Chicken Haleem, a hearty dish where tender chicken meets the subtle warmth of cinnamon in a rich, creamy blend.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken thighs
• 1/2 cup yellow lentils
• 1/4 cup barley
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp ground cinnamon
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 1/4 cup cooking oil
• 4 cups water
• Fresh cilantro and fried onions for garnish

Instructions

1. In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
2. Stir in the ginger-garlic paste, ground cinnamon, turmeric powder, red chili powder, and salt. Cook for 2 minutes until fragrant.
3. Add the chicken thighs to the pot, browning them lightly on all sides, about 5 minutes.
4. Drain the soaked wheat grains and add them to the pot along with the yellow lentils and barley. Pour in the water, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, until the grains are completely broken down and the chicken is tender.
6. Use a hand blender to puree the mixture to a creamy consistency, then simmer uncovered for another 10 minutes to thicken.
7. Garnish with fresh cilantro and fried onions before serving.

The slow simmering process melds the spices and grains into a velvety texture, with the cinnamon adding a whisper of sweetness that elevates the dish beyond the ordinary.

Tip: For an even richer flavor, let the Haleem rest for 10 minutes off the heat before serving, allowing the spices to deepen.

Chicken Haleem with Cloves

Warm up your kitchen with this comforting Chicken Haleem, a hearty dish that’s spiced to perfection with cloves and other aromatic spices.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken thighs, cut into small pieces
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 cup plain yogurt
• 4 cups water
• Salt to taste
• 2 tbsp ghee
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat the ghee over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
2. Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant.
3. Add the chicken pieces to the pot and cook until they’re no longer pink, about 5 minutes.
4. Mix in the ground cloves, cinnamon, cardamom, turmeric, red chili powder, and salt. Cook for 2 minutes to toast the spices.
5. Add the soaked wheat grains, yogurt, and water to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the wheat is completely broken down and the mixture is thick.
6. Use a hand blender to puree the mixture slightly for a creamy texture, leaving some chunks for body.
7. Garnish with fresh cilantro before serving.

The slow simmering process melds the spices and chicken into the wheat, creating a dish that’s both nourishing and deeply flavorful.

Tip: For an extra layer of flavor, toast the whole wheat grains lightly before soaking them overnight.

Chicken Haleem with Bay Leaves

Warm up your kitchen with this comforting Chicken Haleem, a hearty dish that’s perfect for sharing with loved ones.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken, cut into chunks
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 4 cups chicken broth
• 2 bay leaves
• Salt to taste
• 2 tbsp ghee
• Fresh cilantro and lemon wedges for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add the bay leaves and chopped onion, sautéing until golden.
2. Stir in the ginger-garlic paste, turmeric powder, red chili powder, and garam masala, cooking for 1 minute until fragrant.
3. Add the chicken chunks, browning them lightly on all sides.
4. Mix in the soaked wheat grains, yogurt, and chicken broth. Bring to a boil, then reduce heat to low.
5. Cover and simmer for 2 hours, stirring occasionally, until the mixture thickens and the grains are fully cooked.
6. Season with salt to taste, then use a hand blender to lightly puree the mixture, leaving some texture.
7. Garnish with fresh cilantro and serve with lemon wedges on the side.

The slow simmering melds the spices and chicken into a rich, velvety texture that’s uniquely satisfying.

Tip: For an extra layer of flavor, toast the whole wheat grains lightly before soaking.

Chicken Haleem with Ginger

Warm up your kitchen with this comforting Chicken Haleem, where tender chicken meets the zesty kick of ginger in a hearty, slow-cooked delight.

Ingredients

• 1 cup whole wheat grains
• 1/2 cup barley
• 1/2 cup split yellow lentils
• 1/4 cup split chickpeas
• 1 lb boneless chicken thighs
• 1 large onion, finely chopped
• 2 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• Salt to taste
• 6 cups water
• Fresh cilantro and ginger slices for garnish

Instructions

1. Soak the whole wheat grains, barley, yellow lentils, and split chickpeas in water for at least 4 hours. Drain before using.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
3. Stir in the ginger paste and garlic paste, cooking for another 2 minutes until fragrant.
4. Add the chicken thighs, turmeric powder, red chili powder, garam masala, and salt. Cook until the chicken is lightly browned, about 5 minutes.
5. Mix in the soaked grains and lentils, followed by the yogurt and water. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 2 hours, stirring occasionally, until the mixture thickens and the chicken shreds easily.
7. Use a hand blender to lightly puree the haleem for a creamy texture, leaving some chunks for bite.
8. Garnish with fresh cilantro and ginger slices before serving.

The slow simmering melds the spices and grains into a velvety texture, while the fresh ginger garnish adds a bright, spicy finish that elevates the dish.

Tip: For an even richer flavor, toast the spices in a dry pan before adding them to the pot.

Chicken Haleem with Garlic

Warm up your kitchen with this hearty Chicken Haleem, a comforting blend of tender chicken, lentils, and aromatic garlic that’s perfect for a cozy dinner.

Ingredients

• 1 cup whole wheat grains
• 1/2 cup split yellow lentils
• 1/2 cup split chickpeas
• 1/4 cup barley
• 1 lb boneless chicken, cut into chunks
• 1/4 cup vegetable oil
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp salt
• 6 cups water
• 1/4 cup fried garlic for garnish
• 2 tbsp chopped cilantro for garnish
• 1 lemon, cut into wedges for serving

Instructions

1. Soak the whole wheat grains, yellow lentils, split chickpeas, and barley in water for at least 4 hours, then drain.
2. In a large pot, heat the vegetable oil over medium heat. Add the ginger-garlic paste and sauté for 1 minute until fragrant.
3. Add the chicken chunks, turmeric powder, red chili powder, garam masala, and salt. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
4. Add the soaked grains and lentils to the pot along with 6 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until the mixture thickens and the grains are fully cooked.
5. Use a hand blender to partially blend the haleem, leaving some texture. Adjust salt if needed.
6. Serve hot, garnished with fried garlic, chopped cilantro, and lemon wedges on the side.

The slow cooking and partial blending give this Chicken Haleem its signature creamy yet textured consistency, with the fried garlic adding a crispy contrast.

Tip: For an extra depth of flavor, toast the spices before adding them to the dish.

Chicken Haleem with Green Chilies

Warm up your kitchen with this comforting Chicken Haleem, spiced with green chilies for a gentle heat that builds with every bite.

Ingredients

• 1 cup whole wheat grains, soaked overnight
• 1 lb boneless chicken, cut into small pieces
• 1/4 cup ghee
• 1 large onion, thinly sliced
• 2 tbsp ginger-garlic paste
• 4 green chilies, finely chopped
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp salt
• 6 cups water
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fried onions for garnish
• Lemon wedges for serving

Instructions

1. Drain the soaked wheat and blend into a coarse paste with 1 cup of water.
2. In a large pot, heat ghee over medium heat. Add the sliced onion and sauté until golden brown, about 5 minutes.
3. Add ginger-garlic paste and green chilies, sautéing for another 2 minutes until fragrant.
4. Stir in the chicken, turmeric powder, red chili powder, garam masala, and salt. Cook until the chicken is no longer pink, about 5 minutes.
5. Add the wheat paste and remaining water to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the mixture thickens and the chicken shreds easily.
6. Garnish with fresh cilantro and fried onions. Serve hot with lemon wedges on the side.

The slow simmering melds the spices and wheat into a creamy texture, with the green chilies offering a bright contrast to the rich flavors.

Tip: For an even smoother texture, use an immersion blender to puree the Haleem slightly before serving.

Conclusion

We hope this roundup of 20 Delicious Chicken Haleem Recipes Spicy inspires your next kitchen adventure! Each recipe offers a unique twist on this beloved dish, perfect for warming up any meal. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!

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