Step 1: Heat 1/2 tbsp of ghee or butter in a Pan.
Step 2: Roast coriander seeds,turmeric powder,black peppercorns,fennel,fenugreek and poppy seeds.
Step 3: Once the aroma starts to rise,turn off the heat and let it cool.
Step 4: Add the whole red chillies, tamarind paste and grind it to a paste. Keep aside.
Step 5: The actual recipe calls for 15 red chillies. If you want it more spicy you can add it.
Step 6: Grind together grated coconut,garlic and cumin seeds into a coarse dry paste without adding water.
Step 7: Mix the chicken pieces with the first paste and leave it for 10-15minutes.
Step 8: In a large frying pan with a lid,heat 1 1/2 tbsp of ghee or butter add the marinated chicken pieces and stir well. Cook on medium flame without adding water.
Step 9: Open and stir occasionally. Once it is cooked well,add the coconut paste and salt. Cover and cook for 5 more minutes.
Step 10: In a small pan, heat the remaining ghee, add curry leaves and fry. Add the chopped onions and fry until light brown.
Step 11: Pour this as a garnish over the dry chicken mix. Serve hot with rice or roti. This serves for 6 people.