ATK version - Serves 4
We prefer this dish with whole-milk yogurt, but low-fat yogurt can be substituted. If garam masala is unavailable, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper. It is important to remove the chicken from the oven before switching to the broiler setting to allow the broiler element to come up to temperature. Serve with basmati rice and a few chutneys or relishes.
INGREDIENTS
2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (see note)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (see note)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed
INSTRUCTIONS
Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute.
Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer.
Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.
In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt.
Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl.
Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.
Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees.
Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer.
Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture.
Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)
After removing chicken from oven, turn oven to broil and heat 10 minutes.
Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes.
Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.
serves 4 to 6, active time 1 hour, total time 5 hours
4 Cornish game hens, about 1 1/2-pounds each
2 tablespoons toasted ground cumin
2 tablespoons toasted paprika
1 tablespoon toasted ground coriander seed
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 tablespoon achiote or a few drops red food coloring (optional)
8 cloves garlic, grated on a microplane grater
2 tablespoons fresh ginger, grated on a microplane grater
2 cups yogurt
1/2 cup lemon juice
1/4 cup kosher salt
Thinly sliced raw onion
1/2 cup roughly chopped cilantro leaves
2 lemons or limes, cut into wedges
PROCEDURES
Using sharp kitchen shears, remove the backs from the Cornish hens.
Peel skin off of hens, then using a sharp knife, make deep incisions at 1-inch intervals all over the flesh
Lay hen with breasts facing up. Press down firmly on center of breasts until wishbone cracks and they lie flat. Arrange legs so that they are pointing up towards the top of the breast. Use two long metal or wooden skewers to secure legs and breasts in place. Place in a large rimmed baking dish.
Combine cumin, paprika, coriander, turmeric, cayenne, achiote, garlic, ginger, yogurt, lemon juice, and salt in a large bowl and whisk to combine. Pour marinade all over cornish hens, using hands to coat every surface. cover loosely and refrigerate. Allow to marinate for at least 4 hours and up to 8, turning occasionally.
Ignite a large chimney starter full of charcoal and allow to burn until all coals are ignited. Spread coals evenly under one side of grill and set grill grate in place. Cover and allow to preheat for 5 minutes. Brush grill grates clean.
Wipe excess marinade off of hens then place meaty-side down directly over the coals. Cover partially and allow to cook until deeply charred on first side, 7 to 10 minutes. Flip and continue cooking until hens register 145°F in the thickest part of the breast and 165 to 170°F in the legs, about 5 minutes longer (for larger chickens, transfer to cooler side of grill, cover, and continue cooking until desired temperature is reached).
Remove hens to a large cutting board, tent loosely with foil, and allow to rest for five minutes. Remove skewers and using a heavy knife or cleaver, chop each hen into 8 serving-sized pieces. Serve immediately with onions, cilantro, lime wedges, and fresh naan