Tandoori Cornish Hens
|Cornish hens||3 Pound (3 whole, 1 pound each)|
|Chili powder||1 Teaspoon (adjust quantity as per taste)|
|Black pepper||To Taste|
|Fresh lime juice||3 Tablespoon|
|Plain non fat yogurt||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm)|
|Fresh ginger piece||1 Inch, coarsely chopped|
|Onion||1 Small, coarsely chopped|
|Cumin seeds||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon (adjust quantity as per taste)|
|Lime||1 , cut into wedges (for garnish)|
|Fresh cilantro sprigs/Parsley||3 (for garnish)|
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.
Mix together chili powder, salt, pepper and lime juice.
Rub mixture all over poultry and set aside for about 15 minutes.
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.
Preheat oven to 400Â° F.
Place hens, skin-side up, on a rack in a roasting pan and spoon marinade over the pieces.
Bake, basting 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.
Remove skin before eating and garnish with lime and cilantro or parsley.