Remove skin from chicken. Either keep whole or cut into four. Prick flesh with a fork and sprinkle with 3 teaspoon salt. Mince or grate the onion, ginger and garlic, as finely as possible. Mix with coriander, chilli powder, garam masala, colouring and salt. Add yoghurt and enough lemon juice to make a fairly thick paste. Make a few gashes on the legs and breast of the bird and rub with the mixture. Leave to marinate for 4-5 hours. Grease a baking tin and cook in a moderate oven (350° F. — Gas Mark 4) allowing 25 minutes per lb. Baste occasionally with the mixture. Half-way through the cooking time brush with butter and sprinkle with freshly ground pepper. Serve on a bed of saffron rice garnished with onion rings and lemon, accompanied by nan and sliced tomato salad.
The use of a rotisserie gives better results.
Note: Preparation time 15 minutes, Cooking time 11 hours, To serve 4-6