Tandoori Cornish Hens

2 cornish hens
2 T olive oil
1/2 c chopped white onion
2 T chopped garlic
2 T chopped ginger
1 t chopped jalapeno pepper
1 T paprika
1 1/2 t salt
1 t ground cumin
1 t turmeric
1 t ground coriander
1 t garam masala
1/2 t cayenne
1/2 c plain yogurt
1 T fresh lemon juice

With a fork, prick holes in the hens. Using a knife, cut diagonal slices 1 inch apart, and 1/2 inch deep. Place in a baking dish

In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.

Bake at 350 degrees for 1 to 1 1/2 hours, until done.

Number of Servings: 6

Recipe submitted by SparkPeople user CORYPHELLA.