In a pan, dry roast dry red chillies, cinnamon sticks, black cardamom, green cardamom, cloves, coriander seeds, and cumin seeds for 2-3 minutes on medium heat until fragrant. Turn off the heat and mix in the kashmiri red chilli and nutmeg powder. Transfer to a plate and let the spices cool.

Grind the roasted spices to a fine powder and set aside.

Grind mint leaves, green chillies, ginger, garlic cloves, tamarind pulp, and 1/2 tsp salt in a grinder jar to form a smooth paste.

Marinate the chicken pieces with ground spices, mint paste, and salt in a mixing bowl. Refrigerate the chicken for at least an hour.

Heat oil in a heavy-bottomed wok and add the sliced onions. Cook until golden brown, stirring occasionally.

Whisk the curd and add it to the wok. Stir continuously for a few minutes.

Add the marinated chicken to the wok and mix well with the onions. Cook over high heat.

Cover and simmer for 20-25 minutes until the chicken is cooked through.

Add the lemon juice, adjust the seasoning to taste.

Serve the Pudina chicken hot with roti, naan or rice.