Heat oil in a large non-stick pan and add in the cumin seeds, cinnamon, cardamom, star anise and bay leaves. 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. If it starts to dry out and stick to the bottom of the pan, add in a splash of water.
Mix in tomatoes, and cook covered for a few minutes till well incorporated. Add in the ground chicken and potatoes, mix well and let it cook covered on low heat for another 10 minutes. Add in a splash or two of water if the meat starts to dry out and stick to the pan. Season with salt and slowly mix in the peas and cook covered again for a few more minutes till potatoes are fork-tender.
Garnish with freshly chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.