-
Remove the skin from the chicken pieces and brush the flesh with
lemon juice; cover and marinate in the refrigerator for 30 minutes.
-
Place the onion, garlic, ginger, coriander and cumin seeds, extra
lemon juice and salt in a food processor and process until a smooth
paste is formed.
-
Combine the spice paste with the paprika, chili powder and yoghurt,
and mix together until smooth.
-
Add enough drops drops of food coloring to make the mixture a deep
red color.
-
Place the chicken pieces in a large shallow dish, and spread
liberally with the spicy yoghurt mixture.
-
Cover with plastic wrap and refrigerate.
-
Marinate the chicken for at least 4 hours or overnight.
-
Preheat the oven to moderate 180oC. Place the chicken
pieces on a wire rack over a large baking dish.
-
Bake for 45 minutes, or until the chicken pieces are tender and
cooked through.
-
Serve with Naan bread or rice.