Ingredients: For Marinade:

• 500g boneless chicken, cut into bite-sized pieces
• 2 tablespoons yogurt
• 2 tablespoons cornstarch
• 1 tablespoon ginger-garlic paste (made from equal parts ginger and garlic)
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon black pepper powder
• Salt to taste

For Sauce:

• 2 tablespoons vegetable oil
• 1 medium-sized onion, finely chopped
• 1 medium-sized capsicum (bell pepper), cut into bite-sized pieces
• 2-3 green chilies, slit lengthwise
• 1 tablespoon tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon red chili sauce
• 1 teaspoon vinegar
• 1 teaspoon sugar
• Salt to taste
• Chopped cilantro (coriander) for garnish

Instructions:

1. In a bowl, mix all the marinade ingredients – yogurt, cornstarch, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, black pepper powder, and salt. Add the chicken pieces to the marinade and coat them well. Let it marinate for about 1-2 hours in the refrigerator.
2. Heat oil in a deep frying pan or wok over medium-high heat. Once the oil is hot, add the marinated chicken pieces and fry until they are golden brown and crispy. Remove the chicken from the pan and drain on a paper towel to remove excess oil.
3. In the same pan, heat 2 tablespoons of vegetable oil. Add finely chopped onion and sauté until it turns translucent.
4. Add the capsicum (bell pepper) and slit green chilies. Sauté for 2-3 minutes until the capsicum slightly softens.
5. Add tomato ketchup, soy sauce, red chili sauce, vinegar, sugar, and salt. Mix well.
6. Add the fried chicken pieces to the pan and toss them in the sauce until they are well coated. Cook for another 2-3 minutes on medium heat.
7. Garnish with chopped cilantro (coriander) and serve hot with naan (Indian bread) or steamed rice.

Enjoy your delicious Punjabi-style chili chicken with its bold and spicy flavors, perfect for a Punjabi cuisine-inspired meal!