Score the chicken leg quarters and wings. Mix together the food colouring and water and brush the chicken pieces all over.
In a bowl, add the yoghurt, ginger and garlic paste, cumin seeds, Hinds Spices Paprika, Hinds Spices Mild & Spicy Curry Powder, coriander seeds, salt, lemon juice, oil and mix well.
Add the chicken pieces to the marinade, mix well and marinate for 2-4 hours.
Heat the oil in a large frying pan over a high heat, add the marinated chicken and cook both sides on high flame, then proceed to slow cook for about 15 minutes or until done.
Light a fire, and braai the chicken for 5 minutes. Serve with roti.
