In a bowl, add chicken, 1 tbsp red chili powder, curd, turmeric powder, salt, and lemon juice. Coat the chicken pieces well with the mixture. Keep it aside for at least 30-45 mins.
Heat ghee in a pan and then add fenugreek seeds, coriander seeds, cloves, cumin seeds, and peppercorns. Roast them on low flame for 3-4 mins. Now, grind dry the roasted red chillies and spices along with tamarind paste, red chili powder, and garlic flakes to make a paste.
In a kadhai, add 2 and a 1/2 tbsp of ghee. Add the marinated chicken pieces and the leftover marinade to the kadhai. Cook the chicken till they are 3/4th cooked. Now, keep the chicken pieces aside and add the remaining ghee in the same kadhai. Saute the ground paste for 7-8 mins on low flame. Check if the ghee has started to separate.