Serves 6 - 8
Transfer the chicken to a large rimmed baking sheet and drizzle with 1 tablespoon of the lemon juice and rub to coat thoroughly.
Season the chicken with 1 teaspoon salt and sprinkle with 2 teaspoons of tandoori paprika and the black pepper over the chicken and rub the seasonings into the slashes. Cover and refrigerate for 1 hour.
Make the Tandoori masala by mixing all the remaining spices together with the yogurt. Then marinate the chicken in the masla and keep it for another 6 - 8 hours or overnight.
Combine the Ghee and the oil together and brush the chicken. Grill the chicken pieces in a barbecue or roast the chicken breast in a preheated 400 degree oven for about 10 minutes and reduce to 350 degrees and bake it for another 10-15 minutes.
2 Cornish hens, 2 lbs each
3 teaspoon Keralan Curry
1 teaspoon ginger paste
1 teaspoon garlic paste
1 ½ teaspoon kosher salt
1 tablespoon lemon juice
¼ teaspoon dried fenugreek leaves (Optional)
½ cup low fat organic yogurt
¼ cup low fat sour cream
1 tablespoon Ghee (optional)
1 tablespoon sunflower oil
Note: Ginger-garlic paste can be made with equal amount of fresh ginger and garlic ground to a fine paste in a food process. This will keep for a week in the refrigerator.