Marinate ground chicken with red chili powder, turmeric & salt overnight or at least 1 hr. 1/2 hr prior to cooking or the last 1/2 hr of marination, add lemon juice.
Heat 'ghee'/ oil in a kadai/pan. Add cumin seeds, bay leaves, cinnamon, cloves and cardamoms. Sauté on a low flame for a minute - this way they will release all their flavor in the oil. When they start to sizzle in oil add ginger garlic paste and cook for few seconds.
Now add chopped onion and sauté until onion becomes pink & translucent. Stir in the remaining spices one at a time. Give it a good stir.
I like to add garam masala along with the other spices as this way it gets cooked and all the warm flavors are released in the gravy- but you can save it for the last. Cook for 2-3 minutes, stirring continuously. Add ground chicken to the gravy. Keep stirring. Mix well.
Once keema is added to the masala it will release some liquid.
Cover the pan and cook for 10-15 minutes on a low flame. Depending on the meat it may release some liquid in the gravy- it's just fine, we can dry that later. Using a spoon lift up some pieces of chicken to check for doneness and it should feels soft. At this point color of keema will change but no worries, keep sauteing for another 5 minutes and soon you will see the oil separating and the rich red color of keema returns. Adjust your seasonings and serve. But if you like it dry then cook for another 2-3 minutes till all the liquid/juices evaporates.
If you didn't add garam masala earlier now is the time to add and stir it well. Next add slit green chilis (or jalapeños), mint & cilantro. Give it one final stir.
Remove from heat and transfer to a serving dish.
Serve with hot rotis/ parathas or plain white steamed rice. Enjoy!