In a large pan, heat 1 teaspoon of sunflower oil over medium-high heat. Add medium-sized cubes of onion and chopped bell peppers, sautéing them for about 2 minutes until they become glossy and slightly tender. Remove the veggies from the pan and set them aside.

In the same pan, add 1 tablespoon of oil and bring it to medium-high temperature. Toss in your cubed boneless, skinless chicken breasts, seasoning with salt, turmeric, and red chili powder. Stir-fry for approximately 4-5 minutes until golden brown and cooked through. Transfer to a plate and set aside.

Reduce heat to medium and add 1 tablespoon of butter to the same pan. Once melted, add finely chopped onions, minced garlic, and ginger. Sauté for 1-2 minutes until the onions are softened and translucent.

Stir in dry spices: ground cumin, coriander, black pepper, and a pinch of salt. Cook for about 30 seconds until fragrant. Then add finely chopped tomatoes and cook until mushy, about 3-4 minutes.

Once tomatoes have softened, stir in the tomato ketchup until evenly mixed. Reintroduce the sautéed chicken to the pan, ensuring it's coated with the sauce. Toss to combine for about 2 minutes.

Add about 1/2 cup of warm water to the mixture along with slit green chilies and the previously sautéed veggies. Cover and simmer on low heat for 5-7 minutes until chicken is tender.

Remove the lid and sprinkle in garam masala and kasuri methi (if using). Stir gently and cook for an additional minute before garnishing with fresh chopped coriander.