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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornish hen	4			-	-	-	-
red food coloring	1	tablespoon		-	-	-	-
yellow food coloring	2	tablespoons		-	-	-	-
marinade				-	-	-	-
yogurt	1 1/2	cups		224.175	17.1255	12.7523	11.9438
extra virgin olive oil	1/2	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
ginger	3	tablespoons	grated	52.26	11.1727	1.4009	0.6614
cumin	4	tablespoons	ground	90.0	10.6176	4.2744	5.3448
garlic	1	tablespoon	peeled minced	12.665	2.8101	0.5406	0.0425
garam masala	1	tablespoon		-	-	-	-
cayenne pepper	2	teaspoons		11.448	2.0387	0.4324	0.6217
kosher salt	2 1/2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.