Marinate the chicken with above listed ingredients "To Marinate" for atleast 1 hour or more. Refrigerate if marinating for more than an hour. I kept it over night.

Meanwhile roast red chillies, coriander seeds, cumin seeds, peppercorn and fenugreek seeds. Take care not to burn them.

Grind the roasted spices along with tamarind and garlic to thick and fine paste.

Place a heavy bottom pan/kadai on medium high flame and add 1/4 cup ghee, when ghee is hot add the marinated chicken and cook till 3/4th done. Toss it around often so it cooks evenly.

Once done, transfer the chicken to another vessel and reserve the stock released by the chicken in the separate bowl . Keep this aside.

To the same pan, add remaining ghee and add the grounded masala paste, saute it on medium heat till the oil starts leave the side of the pan. Keep stirring in between to prevent from burning and sticking to the pan.

Now add the cooked chicken, salt and 1/2 cup of reserved stock,taste and adjust the salt, mix well and fry it till the masala dries up and the chicken pieces is coated well with masala.

Now add sugar (optional), curry leaves and coriander leaves.

Remove from the heat and serve with Ghee Rice or any flavored rice of your choice or white rice or roti or as appetizer . Enjoy!