A bit of a mouthful the descriptive title but at the very least you know what to expect 🙂 I dabble in my own Indian spices combination but this would a first for me adding saffron to the mix but it worked out well.
- Cornish Hen
- All purpose seasoning
- Turmeric powder
- Cumin powder
- Smoked paprika
- Indian curry powder
- Fresh Caribbean chili (diced)
- Fresh Garlic Cloves (crushed)
- Black pepper and Rainbow peppercorn
- Ginger powder (or Fresh)
- Olive oil
- Salt to taste
What you’ll need:
- Spice mortar and pestle [ or small spice blender]
- Garlic crusher
- Cling film/ plastic wrap / foil
- Basting brush
What I did:
The Cornish hen was marinade with the spice rub ( all listed spices mixed together using the pestle). The hen was left to marinate for a short spell and then baked in a preheated oven (350 F) until cooked . Depending on what predominant taste you prefer, modify the combination of spices accordingly. I wanted heat.
*First time using saffron, be sparing. Otherwise, you will not enjoy your meal- a little goes a long way*
It was not 100% pure tandoori because I used my own ratio plus the chili as well as saffron gave it a twist. It was, however, a spicy curry hen with a hint of saffron customized to my palate. My hubby and I really enjoyed it, I ate my serving with naan bread and salad. A light delicious meal.
This rub would work well with Quails, I think it would have been easier for individual serving rather than splitting one hen with my hubby – which invariably brought up the discussion of fair share! lol
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