Cornish Game Hens with an Almond-Mace Sauce

Javintri Murghi

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

The assertive flavor of Cornish hens is a great match for this robustly spiced marinade. Even though there are quite a few chiles in the marinade, its pungency tends to dissipate, especially when the hens are soused with the creamy sauce. The initial burst of mint is a pleasant surprise, adding perfume to the mace-nutmeg combination.


For the hens and marinade

  • 2 Cornish game hens (about pounds each), skin removed, cut in half lengthwise (see Tip)
  • 8


  1. Using a sharp knife, make four slits in each hen half: two into the breast meat, one in the outer thigh meat, and one in the inner thigh meat. Stuff a piece of garlic into each of the slits. Place the hens in a baking dish, meat side up.
  2. To make the marinade, combine the yogurt, almonds, salt, turmeric, nutmeg, mace, and chiles in a blender jar. Puree, scraping th