Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour. Put yogurt in a small bowl.
Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well. Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture.
Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator.
Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or gas mark 3. Roost for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides.
Decorate with lemon wedges and onion rings.
Serve with Nan, Poodinay Ki Chutney and Raita