PREPARATION

1. In a mixing bowl, add 600 grams chicken, 1 tablespoon lemon juice, 150 grams yogurt, 1/2 teaspoon turmeric and mix well to combine.
2. Marinate for 1 hour.
3. Take a pan, add 15 grams dry red chili, 2 teaspoons black pepper, 2 teaspoons coriander seeds, 1 1/2 teaspoons cumin seeds, 1 teaspoon fenugreek seeds and dry roast them until brown.
4. Transfer this mixture into a bowl, add 2 tablespoons tamarind water, 6 garlic cloves and blend it into a fine paste.
5. Heat 60 milliliters ghee in a pan and place the marinated chicken and cook it till the chicken is done.
6. Take a another pan, add the blended paste in it, add 2 tablespoons ghee and stir well.
7. Add 1 1/2 teaspoons salt, 1 tablespoon jaggery and add the cooked chicken to the pan.
8. Keep coating the chicken with the masalas on a low heat for 5 mins.
9. Add 10 - 15 curry leaves and mix well.
10. Serve hot.