In a medium sized non stick pan heat clarified butter on low heat.
Add cumin seeds, cinnamon stick, whole black pepper,clovesand green cardamom,saute for a minute.
Add garlic and sliced onions.Saute on medium -low heat until onions turn soft and start to brown.
Add chicken pieces and green chillies. Saute until chicken pieces turn white.
Add 250 ml water and stir together. Bring to a boil., turn heat to low, cover with lid and let cook on simmer until chicken is 3/4 cooked through.
Add wheat salt and 1 litre hot water. Stir well. Cover lid, cook on simmer, till the wheat is soft and cooked through and a poridge- like consistency is reached. Remove from heat.
Spoon into a serving bowl or individual bowls.
Sprinkle grated cheese and top with red chilli vinegar paste.
