Clean the chicken, and cut into 1 ½ inch cubes. Mix red chillies, turmeric and salt with half of the ginger and garlic pastes and rub this marinade onto the chicken pieces. Keep aside for 30 minutes. Heat oil in a kadhai, add the marinaded chicken and sauté over medium heat until evenly light brown. Remove the chicken and reserve the oil. Soak the tamarind in 25 ml/5 teaspoons water. After 10 minutes, mash well, squeeze out the pulp and discard. Keep extract aside. Reheat the reserved oil, add the curry leaves and stir over medium heat for 30 seconds. Add onions and sauté until light brown. Add the remaining ginger and garlic pastes, stir for a minute, add the tomatoes and stir. Cook till the fat appears on the sides of the pan. Add the cardamom, coriander, clove and cinnamon powders, and stir for a minute. Add the tamarind and cook for 5 minutes. Add the chicken pieces and simmer for 8-10 minutes. Add 240 ml/1 cup water and bring to boil. Reduce to medium heat and cook, stirring constantly until the moisture has evaporated and the masala coats the chicken pieces. Sprinkle with pepper and lemon juice.
To Serve: Remove to a flat dish, garnish with green coriander and serve with dosa.