Soak the mixed lentils, barley, and cracked wheat in water for 2 hours, then drain them.

Chop the onion and green chilies finely. Slice the fresh ginger into thin strips, reserving some for garnish.

Heat the large cooking pot over medium-high heat. Add the chicken thighs and ginger garlic paste.

Cook the chicken thighs for 6 to 8 minutes, stirring, until the meat changes color on all sides.

Add the Shan Haleem Masala and stir it through the chicken for 1 minute.

Add the soaked mixed lentils, barley, cracked wheat, and 8 cups (1.9 l) water to the pot. Stir until evenly combined.

Bring the haleem mixture to a boil. Reduce the heat to low and simmer for 60 minutes until the lentils and grains are very soft.

Add the roasted chicken wings to the soft lentil mixture. Simmer for 15 minutes so the roasted chicken flavor infuses the haleem.

Remove all chicken bones from the pot. Return all boneless chicken meat to the haleem.

Blend the haleem with an immersion blender until smooth and thick. Blend less for a coarser texture if preferred.

Heat the neutral cooking oil in a small section of the pot or separate pan. Add the chopped onion, green chilies, and remaining ginger.

Fry the tarka for 4 to 5 minutes until the onion is golden and aromatic. Pour the hot tarka over the blended haleem.

Sprinkle 1 teaspoon garam masala over the haleem and stir gently.

Ladle the haleem into serving bowls. Garnish with fried onions, cilantro, ginger strips, lemon, and chaat masala.