Clean and wash the chicken well. Whisk together curd, turmeric, lemon juice and salt. Now use this as a marinade for the chicken. Rub the chicken well and leave in the refrigerator overnight, but a minimum of 4 hours if you don't have time.
Dry roast the chillies at a medium flame for about 2-3 minutes till they start turning brown and leave a strong aroma. Keep aside.
Now heat 1/2 tbsp of ghee and add the coriander, fenugreek, cumin to it and roast for about 5-6 minutes till the masalas start turning brown.
Let it cool down a bit and then ground it along with garlic and roasted chillies and other spices mentioned under the masala section. This is your ground masala to be used later.
In a heavy bottom pan, add 1 tbsp of ghee and the marinated chicken to it. Cook for about 10-15 minutes till the chicken is just about done. Remove from the pan and keep aside.
In the same pan add the left over 1 1/2 tbsp ghee and add the ground masala to it. Roast for about 5-6 minutes constantly stirring so that it doesn't get burn. The aroma at this point will be amazing! All I wanted to do was eat the masala itself.
At this stage, add the curry leaves and the partly cooked chicken along with any liquid. If the chicken feels very dry, add some water to it, cook on high for about 3 minutes and then reduce the flame, add the tamarind paste and jaggery to this and cook for another 5 minutes till you have a thick masala coating the chicken.
Serve hot with neer dosa or as a starter, in my opinion this is a perfect combination to some chilled beer.