Rub the chicken pieces with salt and lime juice. Keep it aside. Grind the chopped onion, ginger, yoghurt, salt, tandoori masala and garam masala together and make it into a smooth paste. Place the chicken pieces in a glass tray and pour the ground paste over them. Let it marinate in the refrigerator for about 5-6 hrs (preferably overnight). Then drain the excess marinade.
Preheat the oven to 400°F. Arrange the marinated chicken pieces in an ovenproof shallow pan and cook for about 30 minutes or until browned. Garnish with chopped coriander leaves. Serve hot.