Step 1

In a large nonstick skillet, melt the ghee over medium heat. Add the onion and cook, stirring, until golden, 6 to 8 minutes. Add the garlic and ginger and cook until fragrant, 2 minutes. Add the ground chicken and salt and cook, breaking up the meat with a wooden spoon as it cooks, 5 to 6 minutes.

Step 2

Transfer to a slow cooker and add the tomato sauce, 1/4 cup water, 2 tablespoons of the cilantro, the jalapeno, coriander, cumin, chili powder, turmeric, garam masala, cinnamon, and bay leaf. Stir well.

Step 3

Cover and cook on high 3 to 4 hours or on love for 6 to 8 hours, adding the peas during the last 30 minutes of cooking time. Discard the bay leaf, add the remaining 2 tablespoons cilantro, and serve.