In a blender purée tomatoes, ginger, garlic and green chilies.
In a medium heavy saucepan, heat oil over medium-high heat. Add bay leaf, black cardamoms, green cardamoms, cloves, black peppercorns and cinnamon. Sauté slightly to infuse the oil.
Add tomato purée, cumin powder, coriander powder, red chili powder, turmeric and salt. Cover and cook until oil starts to separate; stirring frequently.
Add onion purée and cook again until oil starts to separate; stirring occasionally. Add ground chicken and mix really well to prevent the lumps from forming.
Add yogurt and mix well. Cover and slow cook on medium-low heat for 30 minutes stirring occasionally.
Add peas. Mix well. Cover and cook for another 5 minutes.
Add dry methi leaves, nutmeg powder, mace powder, cumin powder, coriander powder and chopped fresh coriander. Mix and cook for another 2 minutes. Remove from heat.
Transfer into a serving dish. Garnish with more fresh coriander.
Serve hot with Plain Paratha, Tandoori Roti or Naan.
Notes
Kasoori methi leaves – Kasoori methi leaves are dried fenugreek leaves, available at some North-American supermarkets and easily available at all Indian grocery stores.
Recipe by Raj's Kitchen at https://www.rajskitchen.com/indian-punjabi-recipes/melt-in-your-mouth-matar-keema-ground-chicken-with-peas/