If you prefer, you can grind the coriander and green chillies to form a paste before adding it to the remaining ingredients.
Make slits in all the chicken pieces and set aside.
Mix together the cornflour, all purpose or gram flour, egg, coriander, chillies, ginger, garlic, salt, pepper, lemon juice, food colouring and the remaining spices to form a thick batter. Do NOT add any water to this batter.
Add the chicken pieces into the batter and mix well, ensuring the pieces are well coated all the way into the slits. Cover and refrigerate for a few hours or up to overnight. Remember to remove the chicken from the fridge at least half an hour before you begin frying so as to get it to room temperature.
Heat some oil in a deep frying pan. Add the chicken pieces, taking care not to over-crowd the pan. Fry for about 8 minutes per side and then turn the pieces over to fry for another 5-8 minutes depending on the size of the pieces of chicken. Remove on to paper towels to drain off excess oil.
Serve with fries, salad and a refreshing drink.