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Heat 2 tablespoons of the ghee in a non-stick pan and fry the powdered masala for about 3 minutes. Add the chicken pieces and fry on a high heat, stirring continously. The chicken will now be well coated with the masala. Add about 1 cup of water and salt to taste. Mix well and cook on a low flame till the chicken is completely done. There should be no gravy left at this stage. Extract juice from the tamarind, by immersing it in hot water for about 10 minutes. Add this tamarind water to the chicken and the blended paste. Mix well and fry the chicken and masala on a high heat for about 5 minutes. The water content reduces. Now turn to a lower heat and simmer till all moisture in the gravy is lost. In a seperate pan, heat 1 tablespoon of ghee and add the chopped onion and curry leaves. When the onions brown, add them to the chicken. Mix well.
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