Marinate the chicken with the yoghurt, turmeric and lemon juice. Leave it for an hour
Roast all the whole spices - dried chilis, coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, cloves, cinnamon and black peppercorns - on a medium low flame until fragrant. Remove and let it cool down
Then grind all these together along with the tamarind pulp, ginger and garlic to a fine paste. Use as little water as you can while grinding it. This is your ghee roast spice paste
Heat 2 tbsp of the ghee. Once it melts, add the chicken and sear it on a high flame until no longer pink. Remove and set aside, along with the juices
Heat the remaining ghee and fry the onions until light brown. Then add the spice paste and cook until the ghee separates from it*
Now add the chicken with it's juices, curry leaves, jaggery and salt. Cook covered over medium flame util done
Keep stirring in intervals. You can add a little bit of hot water while cooking, if you see the curry paste drying out
Remove from heat and serve the delicious Mangalore chicken ghee roast hot, as is or with any Indian flatbreads. Enjoy!
