Heat a dry skillet over medium heat. Add the Byadgi chilies, dried red chilies, cumin seeds, coriander seeds, peppercorns, and fenugreek seeds. Toast for 2–3 minutes, stirring constantly, until the chilies darken slightly and the spices smell fragrant. Don't let them burn. Remove from heat and let cool for a minute.

Transfer the toasted spices to a blender or wet grinder. Add the garlic, ginger, tamarind pulp, jaggery, and 2–3 tablespoons of water. Grind to a smooth, thick paste, scraping down the sides once or twice.

Heat 1 tablespoon of ghee in a large, heavy kadhai or skillet over medium-high heat. Add the marinated chicken in a single layer (shake off excess marinade) and sear for 3–4 minutes per side until golden with lightly charred edges. Remove and set aside.

Reduce the heat to medium-low. In the same pan, add the remaining 3–4 tablespoons of ghee. When it melts and shimmers, add the curry leaves (they'll splutter) and the sliced onion. Sauté for 5–6 minutes until soft and golden. Add the ground masala paste and cook for 6–8 minutes, stirring frequently, until the paste darkens and the ghee starts to separate and glisten at the edges.

Add the seared chicken pieces back to the pan along with any accumulated juices and the salt. Toss well. Cook on medium heat for 10–12 minutes, stirring often, until the chicken is cooked through (165°F / 74°C internal temperature) and the masala clings thickly to the meat with almost no free gravy.

Garnish with fresh coriander leaves and serve hot with neer dosa, appam, or steamed rice.