Heat oil in a non-stick pan and add in the cumin seeds, cinnamon and cardamom. As soon as they begin to sizzle, add in chopped onions, and fry for 3-5 minutes on medium-high heat till it starts to brown a bit and turn soft. Add in ginger and garlic pastes and sauté for another minute or two till fragrant.
Add in spices and tomato paste, and fry for a couple of minutes to blend well.
Mix in tomatoes, and cook covered for a few minutes till well incorporated. Add in the ground chicken and potatoes, and mix well. Cook covered on low heat for 15 minutes, stirring occasionally.
Season with salt and mix in frozen peas. Cook covered again for another 5-6 minutes till the potatoes are fork tender.
Garnish with freshly chopped coriander leaves and serve piping hot with a side of warm rotis and a salad.