In a bowl, add chicken, half of the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, salt, eggs, and maida. Mix well and marinate chicken pieces with the mixture. Refrigerate the chicken overnight or at least 2 hours
In a large pan or Kadai (wok) add oil for deep frying. Add chicken pieces and fry on medium flame until golden brown. Drain on a paper towel and keep these chicken pieces aside.
In a separate kadai, heat 2 tablespoons of oil. Add remaining ginger-garlic paste and fry for a couple of minutes on a slow fire. Add slit green chilies and curry leaves and let it splutter. Add beaten yogurt. Mix well and add cooked chicken pieces.
Cook till all the chicken pieces are coated with the masala and are completely dry.
Remove from heat and serve hot, garnished with chopped coriander, mint leaves, and lemon wedges.