Tandoori Game Hens

Tandoori Game Hens

5 hrs total time

15 mins active time


Serves 2-3



  • 1 cup (8½ oz) plain Greek yogurt
  • 1 ½-inch piece (3/4 oz) fresh ginger

    peeled, finely grated

  • 1 small lemon


  • 2 tbsp olive oil

    plus extra for greasing

  • 2 tbsp garam masala
  • 2 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp ground turmeric
  • 1 tsp flaky sea salt
  • 3 (17½ oz) Cornish game hens

    butterflied, cleaned

To serve:

  • 2 tbsp slivered almonds
  • Parsley sprigs
  • Lemon wedges
  • Warm flat bread


  • 1Combine the yogurt, ginger, lemon juice, oil, spices and salt in a bowl.
  • 2Put the hens on a tray. Pat dry with paper towel. Spoon the yogurt mixture over the hens, turning to coat both sides. Cover and refrigerate for at least 4 hours or overnight.
  • 3Remove the hens from the marinade, wiping off the excess marinade. Put the hens, skin side up, in the roasting pan.
  • 4Insert the wire rack into the bottom shelf position. Preheat the oven. Select ROAST/CONVECTION/400°F/40 minutes and press start.
  • 5Once preheated, put the hens in the oven and roast for 40 minutes until cooked through. The juices should run clear when a skewer is inserted into the thickest part of the thigh.
  • 6Remove from the oven, cover loosely with foil and set aside to rest for 5 minutes.
  • 7Transfer the hens to a serving platter, scatter over the almonds and parsley. Serve with lemon wedges and flat bread.

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