Marinate the chicken with onion paste, garlic paste, ginger paste, green chili paste and a little salt, for 3-4 hours.

Peel the jackfruit seeds, pressure cook them, 3-4 whistles I would reckon. Allow to cool down on its own. Cut the jackfruit seeds longitudinally into halves.

Heat 1/2 tbsp oil, fry the jackfruit seeds till light brown. Keep aside on a kitchen towel to soak the excess oil.

Heat the remaining oil in a deep bottomed pan. Throw in the crushed green cardamom and bay leaves, allow the spices to splutter.

Now add the marinated chicken, turmeric powder, sugar and salt, cook over a low flame till the chicken pieces are lightly browned.

Stir in the fried onion paste, gently pour the coconut milk and 1/2 a cup of warm water. Give it all a hearty mix. Continue to cook over a low flame till the chicken is almost done.

Add the jackfruit seeds and simmer for another 5-7 minutes.

Adjust seasonings, finish with a dollop of ghee. Serve hot with rice.