Marinade: In a blender or food processor, grind the ginger and garlic (you can add a little water to make a paste). Add turmeric, chili, salt, cumin, lemon juice, yogurt and a few drops of red food coloring.
Remove the skin from the fillets or legs. Make a few incisions on each piece. Place them in a non-metallic bowl, add the marinade and mix well.
Cover with lid or transparent film and refrigerate for 4 to 12 hours. Bake in preheated grill, and anoint them from time to time with the remaining marinade.
Arrange the finished chicken in a large bowl, sprinkle the top with the onion, coriander, pepper and lime. Cover the dish with clingwrap and allow about 10 minutes to mix the flavors.