Marinate chicken with 1/2 tsp turmeric powder and 1 tsp salt. Refrigerate this for an hour.
In a deep saucepan heat oil. Add onions, garlic, crushed curry leaves, ginger, red chilly, black pepper, salt and saute it for around 5 minutes until onion turns very translucent and soft.
Add turmeric powder, red chilly powder and coriander powder and saute for another 2-3 minutes. Add chicken and stir well till the masala is well coated with it. Add 1 tsp ghee and cover the pan with a lid.
Note that no water required to prepare this recipe.