Chicken Haleem

Cook the chicken

Heat half the oil in a large heavy pot, fry half the onions until golden, add the ginger-garlic paste, chicken, yoghurt, chilli powder and turmeric, and cook until the chicken is tender enough to shred.

Shred the chicken

Remove the chicken pieces, discard the bones, and shred the meat finely, then return it to the pot with its liquid.

Boil the wheat and lentils

In a separate large pot, add the soaked broken wheat and all the soaked lentils to the water with a little salt, and boil until completely soft and falling apart.

Pound to a smooth porridge

Using a wooden pestle or an immersion blender, pound and mash the wheat and lentil mixture continuously until smooth and completely broken down.

Combine with chicken

Add the shredded chicken mixture into the pounded wheat and lentil porridge, stir well, and simmer everything together, mashing further if needed.

Finish with fried onions

Fry the remaining sliced onions in the remaining oil until deep golden, then stir most of them and the garam masala into the haleem.

Garnish and serve

Ladle the haleem into bowls, drizzle with ghee, and top with fried onions, mint, grated ginger and a lemon wedge.