Ingredients
Chicken in small pieces, skinned (3lb), peeled potatoes (7), salt (1tbsp), sugar (1 1/2tbsp), white malt vinegar (2tbsp), salt (1tsp), tomato puree mixed with hot water (2tbsp), onions cut into fine half rings (1/2lb), vegetable oil (6tbsp), pitted dried apricots (4oz), crushed garlic (1tsp), grated ginger (2tsp), cloves (10), elaichi (7) jeera (1 1/2tsp), broken cinnamon stick (2”), whole dried red chilies (4) and oil for deep frying.

Method Of Preparation:-
Take a grinder, put cardamom, cinnamon, cumin and cloves in it and then grind them. Take a big bowl, put chicken in it and 1teaspoon of grated ginger, 1/2teaspoon of garlic and half of the dried spice mix on the chicken. Mix it properly and rub seasoning on to the chicken and keep it aside for 1 hour to marinate. Put the apricots in a pan with 3/4pt water. Keep it to boil and then reduce the heat to low and simmer it until it gets tender. Turn off the heat and leave it in juice. Heat 6 tablespoon of oil in a pan over medium heat. Add onions in it and fry them until get reddish brown. Turn the heat to medium and add remaining garlic, ginger and dry spice mix. Now add chicken and cook it for 5 minutes. Add tomato puree and salt. Keep it to boil and then cover it and reduce the heat to low and simmer it for 20 minutes. Add vinegar and sugar, cover and simmer it for 10 minutes. Turn off the heat and spoon off the fat from the surface. Put the apricots and 3tablespoon of juice into the pan with chicken and leave it for 30 minutes. To make potatoes straw. Take a large bowl with 3 pts water. Add salt and mix. Grate the potatoes coarsely. Put the grated potatoes in the bowl of water and stir. Take out the potatoes and squeezing out as much water as possible. Dry them on kitchen paper. Heat the oil in a pan and then add the potatoes straw. Fry them until get crispy and pale golden and then drain them on paper towel. Heat the chicken and serve it with potatoes straws.