Melt ghee over medium heat and add onions. Stir until softened or starting to brown.
Stir in garlic, ginger, red chilis, and garam masala.
Add chicken and stir and brown the chicken for five minutes.
Stir in tomato paste, salt, and water. Bring to a boil, reduce heat, cover, and simmer for twenty minutes.
Stir in vinegar, jaggery, and apricots. Cover and simmer for fifteen minutes.
Potato Straws
Pour water and salt into a large bowl and stir.
Grate the potato on the largest holes of a grater, and put into the bowl. Stir briefly.
Remove a handful of potato straws and squeeze the water out. Place on paper towel and pat dry.
Melt ghee in a skillet for deep-frying and add potato straws in small amounts. Too much at a time can cause the ghee to bubble and overflow. Remove when golden and crispy.
Garnish the chicken and apricots with the potato straws and enjoy!