Rinse the haleem grain and lentil mix, then soak it in water for 2 hours.

Dice the onion and green chilies, then finely chop the fresh ginger for the tarka and garnish.

Heat 1 tablespoon of neutral cooking oil in the large pot, then add the chicken thighs.

Stir in 1 tablespoon ginger garlic paste and cook until the chicken thighs change color, about 5 to 7 minutes.

Add the Shan Haleem seasoning mix and stir until the chicken is evenly coated.

Drain the soaked haleem grain and lentil mix, then add it to the pot with 8 cups water.

Bring the mixture to a boil, then simmer it partially covered until the grains and lentils are very soft, about 75 minutes.

Add the roasted chicken wings and simmer for 10 minutes to warm the roasted chicken through.

Remove all chicken bones from the pot, then discard the bones safely.

Blend the haleem directly in the pot with the immersion blender until smooth or at the preferred consistency.

Heat the remaining 2 tablespoons neutral cooking oil in the frying pan, then fry the diced onion until deeply brown and crisp.

Add the green chilies and chopped fresh ginger to the browned onion, then fry for 1 minute.

Pour the hot onion tarka over the blended haleem, then stir in 1 teaspoon garam masala.

Ladle the haleem into bowls and sprinkle each serving with chaat masala.

Garnish with brown onions, cilantro, ginger strips, and lemon wedges, then serve immediately.