In a large nonstick skillet, melt the Ghee (2 teaspoon) over medium heat. Add the Onion (1) stirring until golden, 6 to 8 minutes.
Add the Garlic (3 clove) and Fresh Ginger (1 teaspoon) and cook until fragrant, 2 minutes.
Add the Ground Chicken (1 pound) and Kosher Salt (1 teaspoon) and cook, breaking up the meat with a wooden spoon as it cooks, 5 to 6 minutes.
Transfer to a slow cooker and add the Tomato Sauce (3/4 cup), Water (1/4 cup), Fresh Cilantro (2 tablespoon), and Jalapeño Pepper (1).
Add in the Ground Coriander (3/4 teaspoon), Ground Cumin (3/4 teaspoon), Chili Powder (3/4 teaspoon), Garam Masala (3/4 teaspoon), Ground Turmeric (3/4 teaspoon), Ground Cinnamon (3/4 teaspoon), and Bay Leaf (1). Stir well.
Cover and cook on high 3 to 4 hours (or low for 6 to 8 hours), adding the Frozen Green Peas (3/4 cup) during the last 30 minutes of cooking time.
Discard the bay leaf, and add the remaining Fresh Cilantro (2 tablespoon) before serving.