• 6 fillets of chicken leg
• 2 crushed garlic cloves
• 1 tbsp. of fresh, grated ginger
• 2 tbsp of ground fenugreek
• 1 oz of fresh mint
• 0.5 oz of fresh coriander leaves
• 50 ml of vinegar
• 1 tbsp of salt
• 1/2 tbsp of clove powder
• 1/2 tbsp of cardamom
• 2 tbsp of turmeric

Process the fenugreek, ginger, mint, garlic, coriander, salt, vinegar, cardamom and clove in the mixer until you get a smooth paste.

Place the chicken in an oven dish and rub it whole with the spice paste; cover it and leave it marinating in the fridge for 4 hours.

Preheat the oven and roast the chicken for 45 minutes until it is browned. Serve with cooked rice on the side.