In a large pan boil enough water, then add the cinnamon stick, black cardamom and the cauliflower cover and cook for 15 to 20 minutes, and then drain the water and keep aside.
Heat oil in pan and add the onions, ginger and garlic paste and cook till gets golden color on high flame.
Then add the tomatoes, salt, turmeric, red chilli powder, cumin powder, coriander powder 1/4 cup of water and cook till oil comes on the surface on high flame.
Now add the chicken and water cover and cook on low to medium flame till the water dries and the chicken is cooked completely.
Then add the boiled peas, ginger mix well cover and cook on medium flame for 5 to 10 minutes or till the oil comes on surface.
Add all spices, green chilli, and fresh coriander mix well and serve with hot roti or naan.
