Soak tamarind in 1/4 cup water for 20 minutes. squeeze pulp and discard the waste

Marinate chicken with turmeric and 1/2 teaspoon salt for 20 minutes

Roast fenugreek seeds until golden brown

Add dry spices, roast over low heat until aromat. keep it aside

In same pan, melt ghee, add onions and garlic. saute until onions are tender

Allow the mixture to cool completely

Grind coconut with spices and onions, garlic and adequate water to form smooth paste

Heat oil in a pan, add onions and saute until golden brown

Add marinated chicken. stir fry on high heat for 2-3 minutes

Cover and cook for 5-6 minutes, stirring occasionally

Add ground paste, curry leaves and salt. mix well

Cover and cook for 8-10 minutes stirring occasionally

Add water and tamarind pulp. check for salt. mix well

Cover and cook until chicken is cooked

Add coconut milk and stir. switch off. do not cook after adding coconut milk

Garnish with fried curry leaves and serve hot with rice, dosa or chapati