Marinate chicken with yogurt, salt, turmeric powder, lemon juice. Mix well and set aside to marinate for 1 hour.
Take red chillies, cloves, pepper, fenugreek seeds and cumin seeds in a pan and roast on low heat till it is toasted.
Remove it to a blender, add in garlic, coriander powder, kashmiri chilli powder and grind to a smooth paste.
Heat 1 tbsp ghee in a kadai. Add in the chicken and stir fry for 5 to 8 mins till the chicken is cooked half way. Remove and set aside.
Now heat 3 tbsp of ghee and add the ground masala, some curry leaves and stir fry for 4 to 5 mins till oil separates.
Add in tamarind pulp and stir fry for one more minute.
Add chicken back in stir well to combine.
Cook for further 8 to 10 mins till chicken is completely cooked.
Now add in jaggery and mix well.
Add more curry leaves and combine.
Serve hot with rice.