Heat good amount of ghee in a flat pan, place the marinated chicken pieces along with the curd.
Cook the bottom sides of the chicken pieces in medium flame for 4 to 5 minutes.
There is no need to add water. The moisture from the curd and the own juice of chicken is enough to cook the pieces in ghee.
After four minutes, flip the pieces and cook for 4 more minutes until the chicken becomes soft and juicy. Since we are going to cook the chicken again in the masala for few minutes, it's enough to cook only for around 8 minutes.
Transfer the pieces to a plate.
Now in the same pan with the leftover ghee, add the ground ghee roast masala and mix well.
In a few minutes, the masala blends well with the ghee and you will get a beautiful aroma.
Add the required salt, tamarind water, and jaggery.
Put the almost cooked chicken pieces and mix with the masala.
Cover with a lid and cook the chicken in ghee masala for five minutes in low heat.
After 5 minutes, the masala sticks to the pieces and chicken absorbs the spices fully. If you like even more dry than keep on the stove for few more minutes.
Sprinkle few fresh curry leaves, mix and switch off.
Serve hot with appams, dosas, chapati, and rice.