Grilled Cornish Game Hens with a Tomato-Fenugreek Sauce from 660 Curries by Raghavan Iyer

Name: Grilled Cornish Game Hens with a Tomato-Fenugreek Sauce from 660 Curries by Raghavan Iyer
Ingredients: ½ teaspoon cayenne (ground red pepper); ½ cup half-and-half; 2 tablespoons Ghee or butter; Vegetable cooking spray; 1¼ teaspoons coarse kosher or sea salt; ½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box); ½ cup tomato sauce; 2 teaspoons balti masala; 1 tablespoon Garlic Paste; 1 tablespoon Ginger Paste; ½ cup plain yogurt; 2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika; 2 Cornish game hens (about 1½ pounds each), skin removed, cut in half lengthwise (see Tip)

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In many Western countries, the U.K. and U.S. included, tandoori chicken is considered the signature dish of Indian cooking. Maybe so in those parts of the world

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Ingredients

½ teaspoon cayenne (ground red pepper)
½ cup half-and-half
2 tablespoons Ghee or butter
Vegetable cooking spray
1¼ teaspoons coarse kosher or sea salt
½ cup chopped fresh or frozen fenugreek leaves (thawed if frozen); or 2 tablespoons dried fenugreek leaves, soaked in a bowl of water and skimmed off before use (see box)
½ cup tomato sauce
2 teaspoons balti masala
1 tablespoon Garlic Paste
1 tablespoon Ginger Paste
½ cup plain yogurt
2 teaspoons ground Kashmiri chiles; or ½ teaspoon cayenne (ground red pepper) mixed with 1½ teaspoons sweet paprika
2 Cornish game hens (about 1½ pounds each), skin removed, cut in half lengthwise (see Tip)