Ingredients: Chicken – 1 kg (cut into small pieces)

Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 3 tbsps

Pepper powder – 1 tsp

Soya sauce – 1 tbsp

Garam masala – 1 tsp

Ginger-garlic paste – 2 tsps

Tomato ketchup – 2 tbsps

Salt – to taste

Oil – 4 tbsps

Ginger, chopped – 1 tbsp

Garlic, chopped – 1 tbsp

Green chillies, chopped – 3

Onions, cut into small cubes – 4

Capsicum, cut into small cubes – 1

MSG – 1/4 tsp (optional)

Method: 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 tbsps oil and fry chopped ginger and garlic till they turn 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. Sprinkle MSG and mix well again.

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

Adjust salt.

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.