Indian Spice Roasted Cornish Hen

Roasted Cornish hen can be a perfect recipe for any occasion, impressive and easy to make. Cornish hen often is referred to as Indian game hens, and they are truly delicious! Roasting cornish hen doesn't need to be intimidating. I have this about whole chicken and turkey, but the cornish hen is a safe bet. My family does occasionally like a more elaborate meal with fried or roast chicken. The recipe is the basic marinade that I use for roast chicken or Cornish hen. It is a spicy Indian marinade with aromatic, earthy spices, garlic, and the spice kick from dry red chilly. It is spicy and crispy outside and juicy in the center. This recipe is delicious and easy to make, and I guarantee it will be your new favorite for a simple and elegant family meal.

Cornish hens are just like chicken but small, each weighing not more than a pound and half. They are just as easy to roast like a chicken and is tender, and have a milder flavor when compared to chicken. This aromatic garlic spice paste makes all the difference. Fennel seeds, garam masala, black pepper, and garlic enhance the flavor, of the marinade. As for the spiciness, you can adjust as per your liking. Try to marinate the hens a day ahead, which gives the flavors a chance to meld together. I tried this recipe for Christmas, and it can out perfectly cooked and tender. Try this, you will surely love it.

Indian Spice Roasted Cornish Hen Recipe

Ingredients
Cornish hen- 2
Ginger garlic paste- 2 1/2 tsp
Butter- 2 tsp
Kashmiri chilly powder- 2 tsp

(Add as per your tolerance )

Dry red chilly- 2

Coriander seeds- 1/2 tsp

Black pepper- 1/2 tsp

Fennel seeds- 1/2 tsp

Turmeric powder- 1/4 tsp

Garam Masala powder- 1 tsp

Lemon juice- a few drops

Oil- 1 tsp

Lemon wedges-3-4 slices

Garlic pods- 4

Salt to taste

Clean the cornish hen and pat dry with a paper towel, both the outside and the cavities. Remove the skin and make a few gashes. If you wish, you can keep the skin on. Sprinkle salt and pepper both outside and the inside.

Dry roast coriander seeds, fennel seeds, dry red chilly, and black pepper. Roast in the low flame for 4-5 minutes. When it cools down, make it into a coarse powder.

In a bowl mix chilly, turmeric powder, garam masala, ginger garlic paste, butter, and the roasted spice powder and salt. Mix well and marinate the hens with this paste. Spread it evenly on the top and also inside the cavities. If you are roasting with skin on, loosening the skin first with your fingertips and spread the marinade. Pat and spread the marinate. Cover and refrigerate overnight or at least for two hours.

Layer the roasting pan with aluminum foil. Place the Cornish hen on the rack of a roasting pan. Squeeze lemon juice and oil over the hen and loosely stuff the cavities with lemon wedges, a slice of onion, and two garlic cloves.

Preheat oven to 375 degrees F. Bake for 25 minutes and then reduce the heat to 300 degrees F heat and bake for another 25 minutes. If there is juice in the bottom of the pan, you can use this to baste the hen. Brush or pour this juice over the hen. It will keep the meat moist. The meat is cooked, when the internal temperature at the thickest part of the meat 165 degrees F(use a meat thermometer) or till the juice runs clear. If you want to roast it crispy on the outside turn oven setting to broil for 4-5 minutes. Take it out of the oven, and loosely cover it with aluminum foil for 10-15 minutes. Serve with fried rice, mashed potatoes, or roasted veggies.