This post is several months overdue as it’s technically Thanksgiving related. Lets just call it a timeless classic, okay? My Indian immigrant adopted the American Thanksgiving tradition for as long as I can remember. Some years we ate turkey, and other times cornish hens. If you like Indian flavors you’ll love this variation. Plus it’s a great way to use the cilantro including the stems. Note that for best results, marinade overnight. make and tastes so much better when allowed to marinade overnight.

Based on 2 Cornish Hens

Wet Rub
20 stalks of cilantro, washed
½ onion, chopped
2 T ginger paste

Dry Rub
2 t garlic
1 t chili powder
1 T garam masala
1 t cumin powder
1 t coriander powder
salt
pepper

Method:
Pat dry hens to ensure they’ll absorb spice rub. In a bowl combine dry rub ingredients. Rub all over hens. Next, add the cilantro, onion and ginger paste into a blender. Liquefy. Once it meshes together pour all over the hens. Place hens in fridge for at least a few hours (but overnight is preferable). When ready, preheat oven to 375. Transfer hens to an oven safe try. Be sure to pour marinade on top and inside the birds. When the oven hits the temperature, set your timer to about 40 minutes. Place on the middle rack. Check it halfway. Laddle sauce on top of bird periodically. When the temperature hits 165 degrees it’s done.