Marinate the chicken in curd, turmeric powder, lemon juice and 1/2 tsp of salt and keep it aside for few hours or overnight.
In a pan, dry roast red chillies on low flame first. Remove them and keep them aside.
In the same pan add 1 tsp of ghee and roast the cumin seeds, coriander seeds, cloves, fenugreek seeds and peppercorns on low flame for 2 - 3 minutes.
Grind the roasted red chillies and spices with garlic and tamarind into a fine paste.
Take a heavy pan, add 2 tbsp of ghee and add the marinated chicken and salt as needed and cook until almost done and let all the liquid evaporate.
Add some ghee in a different pan and add the ground paste and saute it well for 5 - 6 minutes.
Add the chicken pieces to this and saute well until all the chicken is coated well with it.
Cover and cook for 3 - 4 minutes. Once done, garnish with curry leaves and serve with hot rice.