Make some deep slits on the chicken surface so that the spices can get in.
Put the chicken slices in a bowl and add ginger, garlic and onion pastes, the powder of cardamom, bay leaves, cinnamon sticks and cloves,salt, chicken masala mix and red chilli, cumin and coriander powders. Mix well with yoghurt and lemon extract.
Marinate for 4-5 hours in the fridge. It is better if the chicken can be marinated overnight, so that the spices can get well inside the chicken.
In a deep frying pan, heat oil.
On a separate bowl, add the eggs ( including the egg yolk and egg white), and beat well. On another separate plate, add the flour.
Pick a chicken piece, dip in the egg beat, and wrap it in flour completely. Fry the flour covered chicken in deep oil until the chicken turns brown.
Marinate overnight, if possible, so that spices enter the chicken properly.