Cut the chicken into medium sized pieces, wash and allow to drain (or pat dry). Apply salt to taste and keep aside till required

Grind all the ingredients mentioned under 'For the masala' to a fine paste - to do this, first grind the dry ingredients (chillies, peppercorns, cumin, turmeric, cinnamon and cloves) to a fine powder using the chutney jar of your mixer grinder (if using). Then add the roughly chopped onions and tamarind and grind without adding any water - the moisture in the onions is sufficient to grind the mixture to a smooth, fine paste. If you must, add water sparingly (about 1-2 teaspoons at a time).

Transfer the ground paste into a heavy based pan. Rinse the mixie jar with approx 1/2 - 3/4th cup of water and add this to the pan as well (you should get a thick masala and not a watery gravy as the chicken will release some stock as well). Add the chicken pieces, mix and bring the mixture to a boil. Cook until the chicken is tender and the masala has thickened up (enough to coat the pieces with a thick paste). Remove from heat and keep aside.

In a wide, heavy based pan/kadhai/wok heat the ghee and fry the finely chopped onions until they turn golden brown (keep an eye out as they will burn quickly after this stage). Add the chicken pieces along with the thick gravy and fry on a medium high heat until the masala dries up and the colour changes to a deep red/maroon. Check taste and add the lime juice if required and also adjust the salt too if its required.

Remove from heat and serve hot, garnished with chopped coriander if required. You can serve this chicken as a starter along with drinks ('sakne'/'chakna') or as an accompaniment to chapathis, dosa or rice