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 the ground spices, mint paste, and salt in a mixing bowl. Cover the bowl with a cling film or a plate and refrigerate the marinated chicken for at least an hour.

Heat oil in a heavy-bottomed wok and add the sliced onions. Cook the onions until they turn 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 for 3-4 minutes over high heat.

Cover the wok with a lid, reduce the heat to simmer, and cook for 20-25 minutes or until the chicken cooks through and the water evaporates.

Add the lemon juice and mix well.

Check the seasoning and adjust according to taste.

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