Cut each leg into two pieces and each breast into four. Cut long slits on each side of the meat. Spread the chicken out on a large platter. Sprinkle half the salt and half the lemon on the chicken, rub into the slits. Turn chicken over and use remaining salt and lemon in the same way. Let sit for twenty minutes.
Combine the yoghurt, onion, ginger, garlic, green chilli and garam masala in a blender or food processor. Blend until you have a smooth paste. Brush the chicken pieces on both sides with the food coloring and then put the chicken into a bowl with the marinade. Mix well. Cover and refrigerate for 6-24 hours. Longer the better.
Preheat the oven to max temp. Take the chicken out of the marinade and arrange the chicken in a single layer in a shallow baking tray. Bake for 25 minutes. Serve with lime wedges and sliced onion.

6

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Serve with vegetables, like cauliflower with mustard seeds and rice.
leftover marinade can be frozen and re-used once.

By adding the recipe for chicken tikka masala, you will have chicken butter sauce.

2 1/2 lbs chicken pieces, skinned

1 tsp salt

1 lemon (or lemon juice)

1 3/4 cups yogurt

1/2 medium onion, peeled and quartered

3/4 inch cube peeled fresh ginger, quartered (or equivalent ginger powder 1 tsp)

1 clove garlic, peeled

1 fresh hot green chilli, roughly chopped

3 tbl yellow liquid food coloring mixed with 1/2 tbl red liquid food coloring (optional)

2tsp garam masala

wedges of lime, sliced onion, optional