Tandoori Chicken

Mix the lemon juice, spices, garlic and onion in a food processor. Add the yoghurt and colouring. Coat the chicken with the tandoori mixture and marinate for at least 4 hours in the refrigerator. Transfer the meat to a wire rack over a baking tray. Cook the chicken in a preheated oven at 180C for 45min, or until no longer pink and the juices run clear. Garnish with coriander and lemon wedges. Serve with rice or couscous.