Tandoori chicken is a famous Indian dish of spiced-up marinated chicken cooked in a clay oven. To make it convenient, in this recipe we grill the chicken on a charcoal grill until juicy and tender. While chicken is grilling, grill some vegetables too to serve alongside. Round out the meal with naan – Indian flatbread. Very appropriate for a festive Sunday lunch. Smart Recipes, Indian Recipes, Chicken,Dairy Recipes, Recipes Chicken,Dairy Indian Chicken Tandoori Chicken Tandoori Recipe | RecipeSavants.com PT40M Serves 6 Ingredients: 4 Cornish Game Hens 2 Tablespoons Ground Cumin 2 Tablespoons Paprika 1 Tablespoon Ground Coriander Seeds 1 Teaspoon Ground Turmeric 0.5 Teaspoon Cayenne Pepper 1 Tablespoon Achiote Or A Few Drops Red Food Coloring 8 Cloves Garlic 2 Tablespoons Fresh Ginger 2 Cups Yogurt 0.5 Cup Lemon Juice 0.25 Cup Kosher Salt 0 Raw Onion 0.5 Cup Cilantro Leaves 2 Lemons Or Limes Remove the backs and skin of Cornish hens using sharp kitchen shears. Now slit the hens deeply with 1-inch intervals using a sharp knife. Place one hen on a cutting board, breast side up. Now flatten the hen by pressing in the center hard firmly to crack the wishbone. Arrange the legs in such a way that they come to the level of breasts not under the breast and then secure the legs and breast in place with wooden skewers. Repeat with the remaining hens. Arrange hens in a large rimmed baking dish. In a large bowl, add yogurt, lemon juice, achiote, ginger, garlic, cumin, coriander, turmeric, paprika, cayenne and salt and beat until well combined. Place yogurt mixture over Cornish hens and with your hands, mix well. With a plastic wrap, cover the baking dish loosely and refrigerate for at least 4 hours and up to 8, turning occasionally. Preheat one side of the charcoal grill for 5 minutes and grease the grill grate. Remove hens from baking dish and discard excess marinade. Place hens directly over coals, meaty-side down. Cover partially and cook for about 7-10 minutes. Flip and cook for about 5 minutes. Now, transfer the tougher or thicker hens to the cooler side of grill and cook, covered until desired doneness. Remove from grill and transfer hens to a large cutting board. With a piece of foil, cover hens loosely for about 5 minutes. Remove skewers and with a heavy knife, cut each hen into 8 serving-sized pieces. Serve immediately alongside onions, cilantro and lime wedges.

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