INGREDIENTS
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 turmeri
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.
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