Score chicken fillets crosswise several times on top.
Finely grate the ginger. Prepare one tsp grated ginger, fenugreek garlic, powder, mint, coriander leaves, vinegar, salt, turmeric, ground cloves and cardamom in a hand blender to a paste.
Place chicken fillets in a large baking dish, coat with the spice paste. Marinate meat in refrigerator for several hours or overnight.
Bake chicken fillets in oven heated to 180 °C for approx. 45 min. or roast under hot broiler until cooked.
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