1. Heat oil in a non-stick pan. Place chicken breasts on a plate, sprinkle salt, crushed peppercorns and 1 tsp lemon juice and spread it on both the sides.

2. Sprinkle refined flour and apply it all over. Place these in the pan and cook, turning sides, till both sides are a light golden.

3. Chop garlic and onion finely. Remove the chicken breasts onto a plate and add green cardamoms to the pan and sauté till light brown.

4. Add garlic and sauté till light brown. Add onion and sauté till soft. Add chicken stock and mix well.

5. Cut the chicken breasts into big pieces. Chop the walnuts and add to the pan. Add chicken and mix well. Cook on medium heat. Chop mint leaves finely.

6. Add remaining lemon juice, a little salt, chilli flakes and cream to the pan and mix well. Add mint leaves and mix well. Serve hot.