Name: Grilled Cornish Game Hens with a Tomato-Fenugreek Sauce (Tandoori Murgh Makhani)
Yield: Serves 4
Cuisine: India
Ingredients: ½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); 1¼ teaspoons coarse kosher or sea salt; 2 tablespoons Ghee or butter; ½ cup tomato sauce; Vegetable cooking spray; ½ cup half-and-half; ½ teaspoon cayenne (ground red pepper); 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 teaspoons balti masala; ½ cup plain yogurt; 2 Cornish game hens (about 1½ pounds each), skin removed, cut in half lengthwise (see Tip); 1 tablespoon Ginger Paste; 1 tablespoon Garlic Paste

Preparation info

Serves
4

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

In many Western countries, the U.K. and U.S. included, tandoori chicken is considered the signature dish of Indian cooking. Maybe so in those parts of the world, but in India, it was confined to the cooking associated with the Moghals, who dominated the northern regions just before the British took over their raj, and now it is associated with Punjab and Pakistan. Tandoori chicken showed up on restaurant menus in Old Delhi and soon spread to other parts of the world, roasting its way