Firstly, place the cut chicken into a bowl. Season with garlic powder, onion, salt, pepper. Marinate the chicken with all the spices. Spread evenly and pressure cook for 2 whistles.

Now, transfer to another bowl; drain the broth and keep aside.

Once the chicken is boiled, let it cool and shred it. (you can use boneless breast as well)

Next, set a pan over medium heat. When hot, add the olive oil.

Meanwhile, place the chicken in the hot pan and brown, about 2-5 minutes on each side.

Subsequently, add the onion and garlic and stir occasionally until they are soft and translucent.

Whisk continuously taking care not to burn. Slowly, add the chicken stock, stirring to create a smooth sauce. Add the mixed herbs, salt, pepper, and red chilli powder.

Gradually, stir in the butter and flour. Bring to a simmer, reduce heat and allow the sauce to thicken about 5-8 minutes.

Gradually whisk in the cream. Remove from the heat and serve Creamy Chicken Stroganoff with steamed rice.

Finally, garnish with herbs and cream.