PREPARATION

1. In a mixing bowl, add 800 grams chicken breast, 15 milliliters olive oil, 1 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika and mix it well.

2. Marinate for 1 hour.

3. Take a pressure cooker, add 500 grams chicken, 500 milliliters water, 40 grams onions, 5 grams ginger, 5 grams garlic, 8 pods cloves, 2 star anise, 2 pods black cardamom, 1 cinnamon stick, 1 bay leaf and cover it with lid.

4. Cook till you hear 3 whistles.

5. Remove it from heat and strain the broth. Keep aside.

6. Heat 30 grams butter in a pan, add the marinated chicken breast in it and cook until it turns golden brown in color from all sides.

7. Remove it from heat and keep aside.

8. Heat 40 grams butter in a skillet, add 1 teaspoon garlic and stir well.

9. Then, add 40 grams all purpose flour and mix it well.

10. Add 60 milliliters whisky and mix it well.

11. Now, add the prepared chicken broth and mix it well.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 125 grams fresh cream and mix it well.

14. Then, add 1 teaspoon lemon juice, 1 teaspoon salt, 1 teaspoon paprika, 1 tablespoon mixed herbs, 1 tablespoon chilli flakes, 80 grams spinach and mix it well.

15. Cook for 5 - 7 minutes on medium heat.

16. Now, add the cooked chicken breast in it and mix it well.

17. Cook for another 5 - 7 minutes on medium heat.

18. Garnish with coriander.

19. Serve hot.