Marinate the chicken with all the Marinade ingredients and some salt. Let it marinate for an hour.

Dry roast the coconut until it is light brown. Next lightly saute the coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and the whole red chillies with couple of spoons of oil.

Transfer all of this to a mixer along with half of the chopped onions, and a little water. Grind to a smooth paste.

Heat some oil in a pan. Add the mustard seeds and curry leaves. When the seeds start to sputter, add the minced garlic cloves, the rest of the onions and saute on low heat.

Next add the ground masala and continue to saute until the raw smell disappears. Add the marinated chicken, a cup of water. Season with salt, stir and allow it to cook until the chicken is cooked through

Add the tamarind pulp and the coconut milk and remove from heat just when it comes to a boil. Serve hot!