Marinate the chicken in curd, turmeric powder, and salt. Keep it aside for an hour.

Heat a pan and add coriander seeds, peppercorn, cumin seeds, fennel seeds, fenugreek seeds, cloves and Kashmiri chillis. Dry roast them until they emit an aroma.

In a blender blend garlic, tamarind pulp and a water.

Heat a pan and add ghee & curry leaves. Let it splutter.

Once it starts to splutter add chicken and half fry the chicken

Add masala paste, salt and curry leaves and mix well

Let it cook on a low flame for 15 mins

Garnish with coriander.