Marinate chicken pieces with salt, lime juice and turmeric powder. Set aside for at least 2 hrs. Overnight in the fridge is fine
Dry roast all the spices mentioned in the masala powder. Grind them to a coarse powder. Pound ginger and garlic or finely chop them. I prefer pounding because it releases better flavours.
Heat ghee or oil in a pan and add cumin seeds. Then add the curry leaves and finely chopped onions. Saute until the onion is golden brown. Add the ginger and garlic and continue to fry.
Add the marinated chicken and fry on high for about 5 mins. Then cover and let it cook for about 10 mins. Do not add water at any point as the chicken leaves its own water, which is sufficient to cook it. But sprinkle water now and then if you think it is getting dry or sticking to the pan (it shouldn't though)
Take off the cover and add the masala powder and mix. Cover and let it cook for another 5-6 mins
Remove the lid and on medium-high flame stir the chicken in order to reduce the liquid and make it dry. You can stop when you like the consistency of the dish. We like a little masala but not liquidy.
Garnish with coriander leaves and serve hot.