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 by the gravy, add tomato ketchup, mix well and remove from fire.Keep it aside.

In a non stick kadai, heat 4 tablespoon oil and fry chopped ginger and garlic till it turns golden brown.

Now 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.

Keep the dish in a low flame till it reaches a dry roast consistency (about 10 minutes).

Check salt and add more if needed.

Remove from fire and serve hot.

Tip:- If you want this as a gravy dish, add little water to the dish after step 8 and cook in a low flame for 10 minutes and remove from fire.