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Heat up the oil and sauté the sliced onions with the cinnamon sticks, cardamom pods, ginger and garlic and cook for around 2 - 3 minutes.
Once your onions have softened before they caramelize and turn golden add in the bay leaf.
When your onions are golden, add in the cubed chicken and the turmeric, salt, pepper, cumin powder, coriander powder, lemon juice, ground red chilies, ground green chilies, 1 cup of water and cook until chicken is almost done for around 10 minutes on a medium heat.
When your chicken is almost done, add the grated tomatoes and cook for a few minutes.
Add the gram flour/chick pea flour and water mix to the pot and let it boil for around 5 minutes.
Turn the heat down and add the coconut cream or coconut milk.
Allow to simmer for about half an hour. If you think the broth may burn out add some more water, around ½ cup.
Dish out the chicken soup into the bowl, top with egg noodles and the toppings of your choice, before garnishing with fresh coriander and spring onions.