Grilled Tandoori Rock Cornish Hens
For Serving Platter:
Mix the Tandoori Paste and the yogurt. Skin and quarter the hens. Cut deep slashes in the meat to help the marinade penetrate. Spoon the marinade over the hens, rubbing it in well. Refrigerate for 4-6 hours.
Grill slowly over a medium charcoal fire for 30-45 minutes, turning and basting often with the marinade to create a moist coating.
Serve the hen pieces on the sliced vegetables. Accompany with warmed Indian bread like naan, tandoori paratha, urad dal and raita.
Variations and Notes: The final basting with the butter/paprika mixture is optional. It will make the hens taste even richer. The hens may be baked rather than grilled.
Recipe courtesy of Cinnabar Specialty Foods