Boil the deghi chilies in water and add white vinegar in it.
Heat the ghee in a pan and golden brown the onion it it.
Add chicken, salt as required and ginger garlic paste in it.
Blend the yogurt and onion together and fry a bit.
Then add red chili chatni and all spice powder and sauté well.
Peel the potatoes, fry a boti and add into the salan.
Sauté again with 3 cups of water.as it tenders add the roghan josh masala.
Add small cardamoms, almonds poppy seeds and leave it on dum.