• 1.25 kg (2 1/2 lb) chicken pieces, skinned (you may use legs, breasts or a combination of the two)
• 1-teaspoon salt
• 1 juicy lemon
• 450 ml (15 fl oz) natural yoghurt
• ½ medium-sized onion, peeled and quartered
• 1 clove garlic, peeled
• 2 cm (3/4 inch) cube fresh ginger, peeled and quartered
• ½ fresh, hot green chilli, roughly sliced
• 2 teaspoons garam masala
• 3 tablespoons yellow liquid food colouring mixed with ½-11/2 tablespoons red liquid food colouring (optional)
• Lime wedges (optional)

Cut each leg into 2 pieces and each breast into 4 pieces.

Cut 2 long slits on each side of each part of the legs. The slits should never start at an edge and they should be deep enough to reach the bone. Cut similar slits on the meaty side of each breast piece.

Spread the chicken pieces out on one or two large platters. Sprinkle half the salt and squeeze the juice from three-quarters of the lemon over them. Lightly rub the salt and lemon juice into the slits. Turn the chicken pieces over and do the same on the other side with the remaining salt and lemon juice. Set aside 20 minutes.

Combine the yoghurt, onion, garlic, ginger, green chilli and garam masala in the container of an electric blender or food processor. Blend until you have a smooth paste. Empty the paste into a sieve set over a large ceramic or stainless steel bow. Push the paste through.

Brush the chicken pieces on both sides with the food colouring and then put them with any accumulated juices and any remaining food colouring into the bowl with the marinade. Mix well, making sure that the marinade goes into the slits in the chicken. Cover and refrigerate for 6-24 hours (the longer the better).

Pre-heat the oven to its maximum temperature.

Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. Arrange them in a large shallow baking tray in a single layer. Bake for 20-25 minutes or until just done. You might test the chicken with a fork just to be sure. Serve hot with lime wedges.

Note: The leftover marinade may be frozen and re-used once.