Heat 2 1/2 tbsps ghee in a heavy bottomed vessel, place the marinated pieces along with the marinade and rost 2 sides .Remove the sauteed chicken pieces and keep aside.In the same vessel, add the remaining ghee, and add the ground paste. Saute on low to medium flame for 8-9 mts to till the ghee separates.Add the chicken pieces and mix well and cook it and add jaggery and cook on medium flame . Add salt to taste and mix.Reduce flame, place lid and cook till the chicken is cooked and you have a thick coating of the masala to the chicken pieces. This is not a curry, its a roast dish.Remove lid, roast the chicken for 2-3 mts. Turn off flame, remove onto a serving bowl.Garnish with curry leaves and serve with ghee rice.