Masala Chicken

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

METHOD:

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.