Clean and wash the chicken. Assemble all the ingredients before you begin.
Heat oil in a kada, add cumin seeds, bay leaves, cinnamon sticks and whole black cloves. Saute on a low flame for a minute, when they start to sizzle in oil, add ginger and garlic
Add chopped onion, saute until onion becomes translucent then add tomato puree to the pan. Stir in all the spices one at a time. Give it a good stir.
Cook for 2-3 minutes, stirring continuously. Add butter and chicken.Once keema is added to the masala it will release some liquid.
Cover the pan, cook for 10-15 mins on a low flame. Using a spoon lift up some pieces of chicken to check if it is done and it should feel soft, add cream to keema and mix it well.
Keep sauteing for another 5 minutes and soon you will see the oil separating and the rich red color of keema returns.
If using peas, add those and saute for another 3-4 mins, take it of the flame, adjust your seasonings and serve.
But if you like it dry then cook for another 2-3 minutes till all the liquid/juices evaporates.
Serve it with warm kulchas or rotis and enjoy every bite of it!! Also try our Chicken keema kofta curry.