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

1 1/4 cups buttermilk
1/2 cup fresh cilantro, chopped
4 teaspoons garlic, minced
4 teaspoons fresh ginger, minced
4 teaspoons serrano pepper, chopped
2 teaspoons turmeric
6 Cornish game hens, 1 1/2 pounds

1 tablespoon olive oil
2 cups onions, chopped
3 1/2 cups plum tomatoes, seeded and chopped, about 2 pounds
1/4 cup dry white wine
2 1/2 teaspoons ground cumin
1 cup whipping cream

1 1/2 tablespoons vegetable oil
4 1/2 cups corn kernels, (from 4 ears)
1 1/2 teaspoons ground cumin
3/4 teaspoon turmeric
1/2 cup fresh cilantro, chopped

Mix first 6 ingredients in medium bowl. Place hens in 15x10x2-
inch glass baking dish. Pour buttermilk mixture over hens. Cover;
chill overnight.

Preheat oven to 400-degrees. Transfer hens to heavy 17x11x1-inch
baking pan. Sprinkle inside and outside of hens with salt and
pepper. Pour marinade over. Bake until cooked through, basting
occasionally with juices, about 1 hour 10 minutes.

Heat oil in heavy medium saucepan over medium- high heat. Add
onions and saute until golden, about 6 minutes. Add tomatoes, wine
and cumin; saute until tomatoes are tender, about 10 minutes.
Puree mixture in blender; return to saucepan. Add cream and simmer
until slightly thickened, about 5 minutes. Season with salt and
pepper. Keep warm.

Heat oil in large nonstick skillet over medium-high heat. Add
corn, cumin and turmeric; saute until corn is heated through, about
5 minutes. Stir in cilantro. Season with salt and pepper. Spoon
some of sauce onto center of each plate. Place hens atop sauce.
Spoon corn onto plates, dividing equally/


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