Cut the chicken breast into bite-sized chunks.

Combine the chicken with 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp ground turmeric.

Leave the coated chicken to marinate for 10 minutes.

Heat 1 tbsp vegetable oil and 2 tbsp butter in a large frying pan over high heat.

Add the marinated chicken to the pan and cook over high heat for 4 to 5 minutes.

Add the sliced onion and reduce the heat to low-medium.

Cook the onion for 5 minutes, stirring often, until softened.

Add the minced garlic, minced fresh ginger, and optional fresh chili.

Cook the aromatics for 2 minutes, stirring continuously.

Add 2 tsp garam masala, 2 tsp ground turmeric, 1 1/2 tsp salt, 2 tsp ground cumin, and 2 tsp ground coriander.

Stir the spices through the onion mixture and cook for 2 minutes.

Add the cubed red bell pepper, cubed green bell pepper, tomato paste, and tomato puree.

Pour in 1 cup chicken stock and stir until the sauce is evenly combined.

Bring the curry sauce to a boil over medium-high heat.

Reduce the heat and simmer for 10 minutes until the sauce is thickened and the chicken is cooked through.

Stir in fresh coriander and remove the pan from the heat.

Serve the chicken jalfrezi with pulao rice and garnish with fresh coriander and chilli flakes.