Indian Game Hens Marinated In Yogurt And Spices
|Cornish game hen||1 1⁄2 Pound|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
|Onion||1 Small, peeled|
|Garlic||1 Clove (5 gm), crushed|
|Lime juice||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Ground coriander seed||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
|Ground clove||1⁄8 Teaspoon|
|Ground red pepper||1 Pinch|
|Vegetable oil||1 Tablespoon|
|Unsalted butter||1⁄2 Tablespoon|
Split the cornish game hen in half, removing the backbone and tail.
Cut off the wingtips and pull off the skin.
Set the hen aside in a nonaluminum baking dish.
In a small bowl, combine all the remaining ingredients except the butter and spread this mixture over the game hen.
Cover and refrigerate for 12 hours, turning the bird 1 or 2 times.
Preheat your oven to 325Â°F.heat the butter in a medium size, oven-safe skillet or casserole over medium-high heat.
Scrape the yogurt mixture from the game hen and place it skin side down in the hot butter.
Saute the bird for 2 to 3 minutes, until lightly browned on the flesh side.
Turn the bird back over, pour the yogurt mixture back over the game hen, and transfer the pan to the preheated oven.
Bake for about 15 to 17 minutes, or until the meat is cooked through.
Remove the pan from the oven and transfer the game hen to heated plates.
On top of the stove, bring the yogurt mixture to a boil over high heat.
Cook for 1 to 2 minutes until it is slightly thickened, then spoon it over the game hen.