Roughly chop garlic onion, and tomato. Heat oil in a pan. Add bay leaf cardamoms, cinnamon stick, star anise, and black cardamom. Add chopped garlic and onion. When onion becomes slightly brown add turmeric powder, asafoetida, cumin powder, red chilli powder, coriander powder, and garam masala. Mix well. Mix the roughly chopped tomatoes with the masala. Season with salt. Add chicken keema. Cook the keema. Drizzle lemon juice on the keema. Add chopped coriander too. Cut the leftover chapatis and deep fry them. When the chapati pieces become crisp transfer them to a tissue paper to drain excess oil. Serve the tacos with chicken keema. Garnish with sliced onion and coriander.