Tandoori Game Hens Food

TANDOORI GAME HENS

Steps:

• With poultry shears or scissors cut the backbones of the hens. Place each hen, open, breast side up, on the kitchen counter. Press down on the breastbones with the heel of your palm to flatten them.
• Skin the hens and prick them all over with a fork. Make diagonal slashes, 1/2 inch deep and 1 inch apart, on the meat, along the grain. Make a slit with a paring knife in the meat between the thigh and the breast. Secure the ends of the legs through the slit. Put then hens in a large shallow dish. Mix the food colorings in a shallow bowl and paint the hens. Remove them to another plate and reserve.
• Combine all the ingreidents of the marinade with the remaining coloring in the bowl. Mix thoroughly, then coat the hens with the marinade; push it into the slits, to coat them evenly. Cover with plastic wrap and refrigerate overnight (maximum 2 days) or marinate at room temperature for 1 hour. Take the hens from the refrigerator 1 hour before cooking.
• Prepare and light a covered charcoal grill or preheat an oven to 550. Coat the hens lightly with oil. Place them, breast side down, on a rack and barbecue, covered vent opens, turning 3 or 4 times, without further basting, for 25 minutes or until the juices run clear when pierced with a knife at the joint. Alternately, roast the hens set on racks in a baking dish for 20 to 25 minutes. Serve immediately, with slices of cucumber, tomatoes, and onions if desired.

TANDOORI MARINATED CORNISH HENS ON THE ROTISSERIE

Steps:

• Place onion, garlic, ginger, saffron, lime juice, yogurt and the remaining spices in a bowl. Stir to combine.
• Place the hens in a baking dish and rub the entire hen, including the cavity with the marinade. Cover the hens and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the grill to high. Skewer the hens on the rotisserie and grill for approximately 1 1/4 hours or until cooked through.
• Place the sliced onions in a bowl of ice water, cover and refrigerate while the hens are grilling. Right before serving, remove the onions from the water and pat dry. Half the hens and serve with onion slices, cilantro sprigs and lime wedges.

TANDOORI CHICKEN

Steps:

• Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
• Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
• Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

TANDOORI CHICKEN

Steps:

• With poultry shears, cut the backbones of the hens. Place the hens, breast side up, on the kitchen counter. Press down on the breast bone with the heel of your palm to flatten. If you are using broiler chickens, split them lengthwise into halves.
• Pull the skin off the hens, using paper towel to get a better grip. Prick the hens all over with a fork or a thin skewer. Make diagonal slashes, a half inch deep and one inch apart, on the meat, along the grain. Make a slit with a paring knife in the meat between the thigh and the breast. Secure the ends of the legs through the slit. Put the hens in a large bowl and set aside.
• Process all the ingredients of the marinade in a blender or food processor until they are liquefied. Pour the marinade over the hens. Mix thoroughly, turning several times to coat the pieces evenly with the marinade. Cover and refrigerate overnight (a maximum of two days) or marinate at room temperature for at least one hour (preferably four).
• Take the hens from the refrigerator at least one hour (maximum, five hours) before cooking.
• Light and prepare a covered charcoal grill until white ash covers the coals and the heat subdues to a moderately hot level. Scatter presoaked grapevine cuttings over the coal. Lightly brush racks with oil.
• Coat the hens lightly with oil and place them, breast side down, on the rack. Barbecue, covered, with the vents open, turning three or four times, without basting, for about 25 minutes - until the juices run clear when pierced with a knife at the joint. Serve the hens garnished with slices of tomato and cucumber.