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• 2 pounds boneless chicken thighs
• 3 tablespoons ghee
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 10–12 dried Kashmiri red chilies
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon black peppercorns
• 4 cloves
• 1 cinnamon stick
• 6 garlic cloves
• 1 teaspoon tamarind paste
• 1 teaspoon brown sugar or jaggery
• 1 onion
• 8–10 fresh curry leaves
• 1/4 cup water
• 2 tablespoons fresh coriander
• Lemon wedges