Marinate chicken pieces with turmeric powder, Kashmiri chilli powder, pepper powder, garam masala, ginger-garlic paste, soya sauce and little salt.

Keep it for half an hour.

Cook the chicken pieces by adding little water and 1 teaspoon oil.

When the chicken is cooked well and coated with gravy, add tomato ketchup, mix well and remove from fire. Keep it aside.

In a non stick kadai, heat 4 tbsp oil and fry chopped ginger and garlic till they turn golden brown.

Add onion along with green chillies and saute till onion becomes soft.

Add capsicum and saute for 3 minutes.

Add the gravy coated cooked chicken to the onion masala and mix well.

Sprinkle MSG (Ajinomoto) and mix well again.

Keep on low heat till it reaches a dry roast consistency (about 10 minutes).

Add salt asper your taste.

:- Remove from fire and serve hot.

Tip:- If you want this as a gravy dish, add little water to the dish and cook on low heat for 10 minutes and remove from fire. This dish will go very well with fried rice, noodles or naan.