Place the dried Kashmiri chilies in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are soft and pliable.

Drain the soaked chilies. In a blender, combine the chilies, white vinegar, garlic, ginger, cumin seeds, coriander seeds, peppercorns, cloves, cinnamon stick, and turmeric powder. Blend until you have a smooth, thick paste. Add a splash of water if needed to help it blend.

In a large bowl, combine the chicken pieces with the vindaloo paste. Mix well to ensure every piece is thoroughly coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for the best flavor.

Heat the ghee or oil in a large pot or Dutch oven over medium heat. Add the finely chopped onions and cook, stirring frequently, until they are soft and golden brown. This can take 10-12 minutes.

Add the marinated chicken to the pot with the onions. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

Stir in the chicken broth or water, brown sugar, and salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the chicken is tender and cooked through.

Let the Chicken Vindaloo rest for at least 10 minutes off the heat before serving. This allows the flavors to meld beautifully. Garnish with fresh cilantro.