Poultry: Tandoori Game Hens by Recipe Cottage

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	Tandoori Game Hens

		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/