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Tandoori Cornish Hens

Source of Recipe


Unknown



List of Ingredients



• HENS:
  
• 3 Cornish hens, approx. 1 lb. each
  
• 1 t. chili powder, or to taste
  
• ½ t. salt
  
• Freshly ground black pepper to taste
  
• 3 T. fresh lime juice
  
• MARINADE:
  
• 1 c. plain nonfat yogurt
  
• 3 cloves garlic
  
• 1” piece fresh ginger, coarsely chopped
  
• 1 small onion, coarsely chopped
  
• 1 t. cumin seeds
  
• ½ t. ground turmeric
  
• ½ t. chili powder, or to taste
  
• 1 t. sugar
  
• GARNISH:
  
• 1 lime, cut into wedges
  
• Few sprigs fresh cilantro or parsley
  






Instructions



1. Thaw the hens if frozen. Rinse, remove giblets and necks and pat dry. Make several slits in the skin, then split each hen in half along the breastbone.
   
   
2. Mix together chili powder, salt, pepper and lime juice. Rub mixture all over poultry and set aside for about 15 minutes.
   
   
3. In a blender, puree all marinade ingredients. Place poultry pieces in a bowl and add marinade. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
   
   
4. Preheat oven to 400 degrees.
   
   
5. Place hen, skin-side up, on a rack in a roasting pan and spoon marinade over the pieces. Bake, basing frequently with marinade, until thoroughly cooked, 45 to 60 minutes, or until hens are very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot. Garnish
   
   






Final Comments


Serves 4 – 6.