Tandori-Style Game Hens with Corn & Cumin-Tomato Sauce

This is the kind of dish you bring out when you want jaws to drop at the dinner table.

Cornish game hens get an overnight soak in a fragrant buttermilk marinade spiked with turmeric, fresh ginger, garlic, and fiery serrano chiles.

That buttermilk does double duty here: it tenderizes the birds while carrying all those warm spices deep into the meat.

Bake them until the skin turns golden and the juices run clear, then plate over cumin-toasted corn and a velvety tomato-cream sauce that ties the whole spread together.

It feeds a crowd (up to 12 servings), making it a natural fit for dinner parties or holiday gatherings where you want something more exciting than the usual roast.

Pro Tips

• Overnight marination is non-negotiable. The buttermilk and spice paste need time to work their magic. Plan ahead.
• Baste often. Those pan juices are liquid gold. Spooning them back over the hens keeps the meat moist and builds a gorgeous glaze.
• Start the sauce while the hens bake. The cumin-tomato cream sauce comes together on the stovetop and can sit warm until you’re ready to serve.
• Split for presentation. Halving each hen before plating makes for easier serving and a more elegant look on the plate.