📝 About This Recipe
Experience the vibrant flavors of Northern India with these succulent Cornish Game Hens, marinated in a rich tapestry of spiced yogurt and aromatics. By using whole hens instead of traditional chicken pieces, you achieve a sophisticated presentation and an incredibly juicy interior that pairs perfectly with the charred, smoky exterior. This dish brings the high-heat intensity of a traditional clay tandoor oven into your home kitchen for a truly gourmet experience.
🥗 Ingredients
Main Poultry
- 2 pieces Cornish Game Hens (approx. 1.25 lbs each, thawed and patted dry)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Kosher salt (for the initial rub)
Tandoori Marinade
- 1 cup Greek yogurt (full fat, plain)
- 2 tablespoons Ginger-garlic paste (freshly blended or finely minced)
- 1.5 tablespoons Kashmiri red chili powder (provides deep red color without excessive heat)
- 1 tablespoon Garam masala (high quality or homemade)
- 1 teaspoon Ground cumin (toasted)
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Dried fenugreek leaves (Kasuri Methi) (crushed between palms)
- 2 tablespoons Mustard oil (or vegetable oil for a milder flavor)
Finishing and Garnish
- 3 tablespoons Melted ghee (for basting)
- 1/4 cup Fresh cilantro (chopped)
- 1 small Red onion (sliced into thin rings)
- 1/2 teaspoon Chaat Masala (for sprinkling)
👨🍳 Instructions
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1
Prepare the hens by removing any giblets. Using a sharp chef's knife or kitchen shears, spatchcock the hens by removing the backbone and pressing down on the breastbone to flatten them. This ensures even cooking and maximum surface area for the marinade.
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2
Make 2-3 deep slashes into the breast and leg meat of each hen. Rub the lemon juice and salt all over the birds, making sure to get into the slits. Let them rest for 15 minutes while you prepare the marinade.
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3
In a medium mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, cumin, turmeric, crushed fenugreek leaves, and mustard oil until smooth and vibrant red.
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4
Coat the hens thoroughly with the yogurt marinade. Use your hands to massage the mixture into the slits and under the skin where possible. Cover and refrigerate for at least 4 hours, though overnight is preferred for the best flavor penetration.
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5
Remove the hens from the refrigerator 30 minutes before cooking to take the chill off. Pre-heat your oven to 450°F (230°C). Place a wire rack over a foil-lined baking sheet.
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6
Arrange the hens skin-side up on the wire rack. The rack allows hot air to circulate under the birds, mimicking the convection of a tandoor.
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7
Roast in the center of the oven for 25 minutes. You should see the edges beginning to darken and the marinade setting.
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8
Carefully remove the tray from the oven and brush the hens generously with melted ghee. This helps create that signature charred look and adds a rich, buttery finish.
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9
Return to the oven for another 15-20 minutes. The internal temperature should reach 165°F (74°C) when measured in the thickest part of the thigh.
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10
For an authentic 'tandoori' char, turn on the broiler for the final 2-3 minutes. Watch closely to prevent burning; you want small black charred spots on the skin.
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11
Remove from the oven and let the hens rest for 10 minutes. This allows the juices to redistribute, ensuring the meat stays moist.
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12
Transfer to a serving platter. Dust with chaat masala and garnish with fresh cilantro and red onion rings. Serve with lemon wedges on the side.
💡 Chef's Tips
Don't skip the lemon and salt pre-rub; it acts as a quick brine that tenderizes the meat before the yogurt goes on. If you can't find Kashmiri chili powder, use 1 part paprika and 1/4 part cayenne pepper to get the color without too much heat. Always use full-fat yogurt; low-fat versions contain more water and will make the marinade runny rather than thick and crust-forming. For a smoky flavor without a grill, place a small piece of glowing charcoal in a metal bowl, set it in the marinating container, drop a teaspoon of ghee on the coal, and seal the lid for 5 minutes (the 'Dhuan' technique).
🍽️ Serving Suggestions
Warm garlic naan or laccha paratha for scooping up any juices. Refreshing mint-cilantro chutney and a side of cooling cucumber raita. Fragrant basmati pilaf studded with cumin seeds and peas. A crisp, cold Indian lager or a glass of dry Riesling to balance the spices. A simple kachumber salad (diced cucumber, tomato, and onion) with lime dressing.