FENUGREEK CHICKEN ROAST

We visited our MIL's sis's house in Pondichery a month back and she served for us appam and a chicken roast. OMG, the roast was so delicious. We loved the taste and so today called her to get the recipe. I completely followed her instructions. As she said, the fenugreek in this recipe makes the chicken so soft. Soya sauce was her secret ingredient which gives a brown color to the dish.

Ingredients
Chicken - 500 g boneless, chop into very small pieces
Big onion - 4 big thinly sliced
Tomato - 2 big thinly sliced
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Fenugreek - 1 tsp
Ginger - 1/2 tsp grated
Garlic - 1/2 tsp grated
Garam masala powder - 1 tsp
Red chilly powder - 2 tsp
Coriander powder - 4 tsp
Salt - 1 tsp (do not add more than this, as soya sauce will also add a salty portion to the curry)
Soya sauce - 2 tsp

Method
Clean and chop the chicken in to very small cubes. Chop onions length-wise as thin as possible and chop tomatoes into very thin small pieces and keep them aside. Heat oil in a non-stick frying pan. Add mustard seeds, after it crackles, add fenugreek. When fenugreek color changes to brown, add sliced onions and cook till it turns translucent. Add chopped tomatoes and mix well until the tomato is cooked. Add ginger, garlic paste and mix well for a minute. Add garam masala, chilly powder, coriander powder and mix well till the dry powder color changes to dark brown.

Now add the chicken pieces into it and add 1/4 cup of water. Add salt and mix well for a minute. Now close the pan with a lid and put the stove in the sim-flame. Mix in between till the chicken is done (nearly 20-25 mins). Add another 1/4 cup of water if required. When the chicken is done, add 2 tsp soya sauce and mix well. Now the fenu-chicken roast is ready to be served with appam, roti or chapatti. You can even add 1/4 cup of coconut milk into it in the end, if more gravy is desired.