In a dry pan over low heat, roast the Byadgi chilies, coriander seeds, cumin seeds, peppercorns, and fenugreek seeds for 2-3 minutes until fragrant. Let them cool completely.

Transfer the cooled spices to a blender. Add the garlic cloves and tamarind paste. Blend into a smooth, thick paste, adding a little water if necessary to facilitate blending.

In a large bowl, combine the chicken pieces with yogurt, turmeric powder, lemon juice, and salt. Mix thoroughly to coat. Cover and marinate for at least 1 hour, or up to 6 hours in the refrigerator.

Heat ghee in a heavy-bottomed pan over medium heat. Add the marinated chicken pieces and sear until lightly browned on all sides.

Add the prepared ghee roast masala paste, jaggery, and salt to the pan. Stir well to coat the chicken evenly.

Reduce the heat to low, cover the pan, and cook for 20-25 minutes, stirring occasionally. The dish is ready when the chicken is tender and the ghee separates from the masala. Add curry leaves in the last 2 minutes of cooking for extra flavor.