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  • Tandoori Cornish Hens (Tandoori Murgh)

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    Tandoori Cornish Hens (Tandoori Murgh)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. plain nonfat or possibly low-fat yogurt
    • 1/4 c. chopped fresh ginger
    • 2 Tbsp. chopped garlic
    • 4 tsp Tandoori Masala (see recipe)
    • 1/2 tsp salt - (about)
    • 3 x Cornish hens - (to 4)
    •     (abt 1 1/2 lbs ea)

    Directions

    1. In a large bowl, mix the yogurt, ginger, garlic, tandoori masala, and 1/2 tsp. salt.
    2. Rinse hens and pat dry. Cut hens in half through breastbones and backbones. Turn hen halves in yogurt mix to coat. Cover and refrigerateat least 30 min or possibly up to 1 day.
    3. To barbecue over charcoal, ignite 60 briquets on firegrate in a barbecue with a lid. When coals are spotted with gray ash, in 20 to 30 min, bank about half the coals on each side of the firegrate. Place a drip pan in the center. Set grill above coals.
    4. To barbecue over gas, turn gas barbecue to high heat and cover for 10 min. Adjust for indirect heat.
    5. Set hen halves about 1/2 inch apart on center of grill, not over heat. Cover and cook till meat is no longer pink at thigh bone (cut to test), 30 to 35 min total. Season to taste with salt.
    6. This recipe yields 6 or possibly 8 servings.

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