Mix together Corriander powder, Garam Masala, Dried Fenugreek, Fresh Ginger, Fresh Garlic, spicy Indian green chili and salt into a smooth paste.
Apply the chili paste all over the chicken, into the crevices and under the skin wherever there are gaps
Cover and marinate the chicken for at least 2 hours.
Bake in a pre-heated oven at 220 degrees celsius for 90 minutes or 1 1/2 hours. Keep brushing the chicken with the fats and gravy from the pan every 30 minutes or so. Give it one final brush in the last 5 minutes.
Once cooked, cover with aluminium foil and let it rest for 10-15 minutes.
Remove the chicken from the grill and rest for 10 minutes. Garnish with sliced onion and cucumber. Serve with Porotta.
