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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tandoori Cornish Hens Recipe

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This recipe for Tandoori Cornish Hens is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Hens (1 lb Each) or 1 Small Chicken
3/4 c. Plain Yogurt
1 1/2 tsp. Salt
1 1/2 tsp. Minced Garlic
1 1/2 tsp. Grated Ginger Root
1/2 tsp. White Pepper
1/2 tsp. Chili Powder
1/8 tsp. Ground Cloves
1/8 tsp. Ground Cinnamon
1/2 tsp. Fenugreek Seed
2 tbls. Butter
2 medium Red Onion, Thinly Sliced plus Red Onion for Garnish
1/2 tsp. Chili Powder
1/2 tsp. Salt
Fresh Lemon
Directions:
Directions:
Skin Poultry. Make slits in breasts and thighs. Combine yogurt with salt, garlic, ginger, pepper, chili powder, cloves, cinnamon for a marinade. Rub marinade all over inside and outside of birds. Let stand 2-4 hours in fridge.

Preheat oven to 400 º. Melt butter in a roasting pan and add seed. Place in oven until seeds release aroma. Place birds breast side down. Roast 35 minutes uncovered. Turn hens and cook 15 minutes longer, basting every 5 minutes.

Serve with hot rice and red onion.
Number Of Servings:
Number Of Servings:
2-4

 

 

 

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