Puree the garlic and ginger with 1/2 the lemon juice until smooth.
Stir in the yogurt, 1/3 of the spices, oil, and 1/2 the food colouring.
Place chicken in a large bowl, and season with 1/3 of the spices.
Mix in the marinade until completely coated, and refrigerate for 24 hours, or less. (See question at top of post)
Preheat oven to broil, and line a baking sheet with aluminum foil, and place a rack over top.
Spread chicken over rack and broil for 15-20 minutes on the lower rack until charred and fully cooked. Turn oven down to 350°F after cooking the chicken.
In a pot saute vegetables with ghee or butter, and the remaining spices.
Mix in water, cover and cook until onions become translucent.
Puree until smooth, and return to pot.
Mix in heavy cream and bring to a simmer.
Chop chicken into 1-inch pieces and add to a baking dish.
Pour sauce over chicken and bake for 15-20 minutes until sauce is thick and is boiling.
Stir in chopped cilantro, and cool slightly before serving.