Heat oil in a pan. Add onion and fry till golden brown. Add ginger, garlic paste. Add bay leaves, cloves, cadamom, cinammon. Add tomato sauce/puree. Add turmeric, salt, red chilli powder and kasoori methi leaves. cook till oil separates from masala. Add ground chicken/turkey. Keep stirring to mix it well with masala. Keep heat on medium high. Cook, stirring occasionally till all the water in keema dries up and it looks grainy. Remove from heat. Sprinkle garam masala and cover.