Dry Roast Spices:
In a pan over medium heat, dry roast peppercorns, coriander seeds, cumin seeds, and fenugreek seeds for 2–3 minutes until aromatic. Remove and set aside.
Roast Chilies & Garlic:
In the same pan, dry roast Kashmiri and Byadgi red chilies for 2–3 minutes, stirring continuously to avoid burning. Remove and cool. Lightly roast garlic cloves for 2–3 minutes.
Prepare Masala Paste:
Transfer all roasted ingredients and garlic to a mixer. Add tamarind paste and blend into a thick, smooth paste. Add 3–4 teaspoons water gradually as needed. Set aside.
Marinate Chicken:
Mix 2–3 tablespoons of the prepared masala with the chicken. Cover and marinate for at least 2 hours (preferably overnight in the refrigerator). Reserve remaining masala.
Bring to Room Temperature:
Remove marinated chicken from the refrigerator 30 minutes before cooking.
Fry Chicken:
Heat half the ghee in a large pan or kadhai. Fry chicken in batches for 3–4 minutes per side. Remove and set aside.
Cook Masala:
In the same pan, add remaining ghee and the reserved masala. Cook for 6–8 minutes until the mixture thickens, darkens to a deep reddish-maroon color, and ghee begins to separate.
Combine Chicken:
Add the fried chicken back into the pan. Add salt and sugar, mix well to coat the chicken evenly. Cover and cook for 5 minutes.
Serve:
Garnish with curry leaves and serve hot.