1/2 c extra virgin olive oil, plus extra for basting .
1/4 c lemon juice .
marinade .
1 tbsp garlic, peeled & minced .
1 tbsp garam masala .
3 tbsps fresh ginger, grated .
1 1/2 c homemade yogurt or yogurt .
2 tsps cayenne pepper .
2 1/2 tsps kosher salt .
4 Cornish hens .
1 tbsp red food coloring
Directions
Step #1 With poultry shears or scissors cut the backbones of the hens.
Step #2 Place each hen, open, breast side up, on the kitchen counter.
Step #3 Press down on the breastbones with the heel of your palm to flatten them.
Step #4 Skin the hens & prick them all over with a fork.
Step #5 Make diagonal slashes, on the meat, 1/2 inch deep & 1 inch apart, along the grain.
Step #6 Make a slit with a paring knife in the meat between the thigh & the breast.
Step #7 Secure the ends of the legs through the slit.
Step #8 Put then hens In a large-ish shallow dish.
Step #9 Mix the food colorings in a shallow bowl & paint the hens.
Step #10 Remove them to another plate & reserve.
Step #11 Combine all the ingreidents of the marinade with the remaining coloring in the bowl.
Step #12 Mix thoroughly, then coat the hens with the marinade; push it into the slits, to coat them evenly.
Step #13 Cover up with plastic wrap & put in the fridge overnight (maximum 2 days) or marinate at about room temp for 1 hr.
Step #14 Take the hens from the refrigerator 1 hr before cooking.
Step #15 Prepare & light a covered charcoal grill or preheat an oven to 550.
Step #16 Coat the hens lightly with oil.
Step #17 Place them, covered vent opens, without further basting, turning 3 or 4 times, breast side down, on a rack & barbecue, for 25 mins or until the juices run clear when pierced with a knife at the joint.
Step #18 Alternately, roast the hens set on racks in a baking dish for 20 to 25 mins.
Step #19 Serve as soon as possible, tomatoes, with slices of cucumber, & onions if desired.