Simmi's tandoori chicken

Remove skin from chicken pieces, and cut slits into them lengthways. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

In a medium bowl, combine yoghurt, onion, garlic, ginger, garam masala and cayenne pepper. Mix until smooth. Stir in yellow and red food colouring. Spread yoghurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

Preheat an outdoor BBQ for medium high heat, and lightly oil grate.

Cook chicken on barbecue until no longer pink and juices run clear. Garnish with coriander and lemon wedges.