Combine chicken pieces with turmeric powder, red chilli powder, black pepper powder, garam masala powder, ginger-garlic paste, soy sauce and salt. Mix well and set aside to marinate for half an hour.
Heat one teaspoon oil in a non-stick pan. Add marinated chicken pieces and cook till soft, using a little water. Add tomato ketchup, mix well and remove from heat. Set aside. Heat four tablespoons oil in a non-stick kadai. Add ginger and garlic. Mix well and saute till golden.Add onion and green chillies. Mix well and cook till onion is soft. Add capsicum and mix well. Saute for three minutes. Add the cooked chicken, MSG and adjust salt. Mix well and cook on low for ten minutes or until dry.
Serve hot with fried rice, noodles or naan.