Soak yellow lentils and whole wheat together for 4 hours.
Pressure cook soaked lentils, wheat, chicken breast pieces, ginger paste, garlic paste, salt, and water for 6 whistles.
Remove chicken, shred finely, and mash the cooked lentils and wheat mixture until smooth using a wooden spoon.
Combine shredded chicken back into the lentil mash along with garam masala.
Temper sliced onions in ghee until crisp brown, pour over haleem, and serve hot.