3/4tspRed chili powderadjust this based on your spice preferrence
1/4tspTurmeric
1tspChat Masalaavailable at Indian grocery store or speciality spice stores
1/2tsp'Kasuri Methi'or dried fenugreek leaves, crushed (available at Indian grocery stores or speciality spice stores)
1/2tspBlack pepper
Salt to taste
4-6dropsred food coloroptional. This will not impact the flavor of the recipe.
3tbspFresh Lemon juice
3tbspCoconut oilor any cooking oil
Instructions
Preheat oven to 425 F.
Take the chicken out of the package and clean the cavity. Pat it dry with a paper towel.
Remove the skin of the bird and cut 4 to 5 long slits. I removed the skin to let the marinade stick better to the bird while roasting. You can leave the skin on as well.
Make marination mix with coriander powder, cumin powder, red chili powder, 'kasuri methi', turmeric powder, garam masala powder, red color, salt, chat masala, black pepper, lemon juice and 1 tbsp oil and mix well with beaten yogurt.
Apply it all over the chicken making sure to apply well between all the slits and cavity.
If you are leaving the skin on, make sure to apply the marinade below the skin as well (as you would do with a dry spice rub).
Let it marinate for 1 hour.
Grease a roasting dish/ pan with 1 tbsp of oil. Transfer the marinated bird to this dish, drizzle remaining oil and cook in oven for 40-45 minutes till the chicken is tender.
30 minutes into cooking, flip the hen and bake for another 15 mins.
Remove the hens and transfer to a serving dish.
Drizzle lemon juice, if desired and serve with a fresh seasonal salad side. Enjoy!
Notes
The nutritional value is for 1 Serving (1 Cornish hen). Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.