Soak the dried red chillies in 4 tablespoons vinegar for 30 minutes while you prepare the other ingredients.
Pour chillies and vinegar into a blender with garlic, ginger, cinnamon, peppercorns, cloves, cumin seeds, 2 teaspoons Kashmiri mirch, turmeric, salt and water. Grind to a smooth paste.
In the same blender, pulse onions into a fine paste. Mix chicken with marinade and onions, cover, and chill overnight.
Melt the ghee in a large frying pan over medium heat. Add the chicken and cook until lightly coloured, about 10 minutes. Add potatoes, 2 teaspoons Kashmiri mirch, stock and 2 tablespoons white vinegar. Lower heat to medium-low, cover and cook until potatoes are tender and chicken is cooked through, about 60 minutes.
Great recipe! Very straightforward and absolutely delicious. Made a couple modifications just for my own convenience:
1) Used chicken breast (still super tender!)
2) Used generic chili powder instead of Kashmiri mirch, but want to try again once I get it
3) Added 8 fl oz of passata and used less chicken broth.
Thank you so much Goa18 for this awesome recipe! - 20 Oct 2013