Marinate the chicken with ginger paste, lemon juice, red chilli powder, turmeric powder and a little salt, keep aside for at least 30 odd minutes.
Dry roast 1 tsp cumin seeds, coriander seeds, black pepper corn and fennel seeds together, allow the spices to release their aroma. Grind to a fine powder. Dissolve in a little water to make a smooth paste. Keep aside.
Heat oil in a frying pan, when smoking hot throw in the hing. When the hing releases its fragrance, add the cumin seeds and bay leaves.
Add the tomato puree and a little salt. Cook till the tomatoes are cooked and the raw smell of tomatoes is no longer there.
Add the chicken along with the marinade, throw in the green jackfruit, fried onion paste, 2 tbsp of the masala paste (prepared in Step 2) and give it a hearty stir. Continue to cook over a low flame till oil starts to release from the masala.
Add 1 cup of warm water and bring to a gentle simmer.
Pressure cook the korma over a low to medium flame. 1 whistle I would reckon. Allow the steam to release on its own.
Finish with a hearty dollop of ghee and a generous sprinkle of fried onions.