• Mix everything listed under marinade.Mix it with the Chicken and let the chicken rest for 15 minutes to 24 hours in the refrigerator.

For the Masala

• Wash and Soak the tamarind in 1 cup of water along with cinnamon powder and jaggery.
• Heat 1 teaspoon Ghee in a pan on medium heat.Add the Garlic,ginger.fennel,peppercorns,coriander seeds, cloves and Kashmiri chilli.
• Dry roast for 3-4 minutes till the garlic starts to char.Keep sautéing otherwise the dry small masalas might burn.
• Add the tamarind,cinnmon and jaggery along with the water to the roasted spices.Let this cook for 10-15 minutes till the spices and garlic starts to soften and the water is boiling.Remove from heat and let it cool.
• Once cool blend this into a fine paste.

Chicken

• This can be done in another pan as you are preparing your masala.
• Heat 2 tablespoon ghee in a pan.Add the Chicken along with the marinade and juices.Cover and cook for 20 minutes till the oil separates and the marinade thickens.
• Once the chicken is fully cooked** add the masala paste.Cook on high flame for another 5-10 minutes when the oil will start to separate and the masala would become thicker and coat the chicken well.
• Add the curry leaves and mix.Take off the heat.
• Taste-Add more lime juice if required.Top it up with remaining tablespoon of ghee and serve along with dosas or appams