In a large bowl all all the ingredients under marination and mix everything well. Marinate for atleast an hour or more.
In a large pan dry roast both the dried red chillies, coriander seeds, cumin seeds, peppercorns and fenugreek seeds on low-medium heat. Roast the spices until it begins to release aroma.
Now grind the dry roasted masala along with garlic and tamarind into a nice thick paste.
Heat ghee in a thick bottomed pan on medium heat. when hot add the chopped onion and sauté until translucent.
Then add the ground masala paste to the onions.
Sauté until the raw smell disappears and you start seeing ghee seeping through the sides of the masala.
Now add the marinated chicken along with the marinade. Mix everything well and cook on medium heat.
Continue cooking the chicken on medium heat for 25 to 30 minutes stirring frequently so that the masalas don't stick to the bottom.
Check the seasoning add salt if required. Add jaggery and mix everything well. Continue cooking for another 10 minutes or until the chicken is cooked through.
Finally you see ghee surfacing on top. Now add curry leaves and mix everything well.
Remove from the heat and serve it hot with Rice or neer dosa.