1Wash and cut chicken into bite size pieces and marinade it in yogurt, ginger and garlic paste, coriander powder, pepper powder, Red Chile powder, turmeric, 1 Tsp salt and lime juice.
2Keep the marinated chicken on table top for about an hour.
3Then add 1tbsp ghee and peppercorns,15 garlic pods, fennel seeds, cumin seeds, fenugreek seeds, cinnamon, whole cloves, coriander seeds, grated ginger and wholekashmiri red chilies in another pan.
4Fry it for a minute and add the tamarind pulpand cup of water to the pan.
5boil water for about five minutes so that the masalas get soft.
6Cool this mixture and make it into a fine paste.
7In a pan, add 1/2 Tsp ghee and the marinated chicken with the marinade.
8Cover and cook till the marinade thickens and the chicken cooks.
9you can take another pan, heat the remaining ghee temper with curry leaves and add the masala paste along with 1/2 Tsp salt.
10Allow the masala to get completely fried.Keep adding water until ghee floating on top of the masala.
11it takes same time that takes the chicken marinade to be cooked.
12Mix fried masala with the cooked chicken and continue frying for about 10 minutes.
13Add powdered jaggery and mix well. Taste for salt and adjust if it is less.
14chicken ghee roast ready..now you can see the coated thick layer of masala.
15You will also see the ghee floating along with the masala.
16Garnish with curry leaves or coriander and serve hot.