Weekly Recipe: Cornish Hen Tikka Masala by Brick Lane Curry House

There's nothing like the robust flavors of Indian curries, and Chef Sati Sharma of Brick Lane Curry House in New York City wants to help you bring the vibrant and developed flavors of India into your kitchen. The restaurateur is sharing his Cornish Hen Tikka Masala recipe, putting a twist on the traditional Indian dish.

Sharma surely brings his mastery of Indian cuisine to the table. Serving Britain-style Indian food, curries of all spice levels can be found in the Brick Lane Curry House dishes, and all are inspired by the curry houses of Brick Lane in London.

Chicken Tikka Masala is traditionally served with small pieces of boneless chicken, but Sharma switches it up and uses the whole Cornish hen. This recipe goes to a new level, pleasing not only your taste buds but your sense of smell and sight.

See Also: The 8 Best Tasting Menus In NYC

“I love serving the Cornish hen whole, which allows the meat to develop a deeper flavor and is juicier than smaller pieces of chicken," Sharma says. "The Cornish Hen Tikka Masala is our newest dish at Brick Lane Curry House and has become extremely popular. Our curries are a great way to warm up this winter!"

Wow your palette and that of your guests with this authentic Indian dish. You won’t have to worry about a possible lack of flavor with this one. The recipe serves four to six people, and includes about four hours of marinating time as well as one hour of true-to-heart cooking. Follow the directions below and enjoy!

Cornish Hen Tikka Masala

Ingredients:

• 2 cups of plain whole milk yogurt
• 2 tbsp of tandoori masala
• 1 tbsp of red chili powder
• 1 tbsp of coriander powder
• 1⁄2 tbsp of garam masala
• 2 tbsp of vegetable or canola oil
• 2 ounces of fresh lemon juice
• Half a stick (2 ounces) of unsalted butter
• 1 tbsp of heavy cream
• 1 white onion, finely diced
• 14 to 16 ounces of tomato puree
• 2 green chilies, diced
• 8 ounces of cashew paste
• 1 whole Cornish hen
• 1 tbsp of ginger garlic paste
• 1 tbsp kasuri methi (dried fenugreek leaves)
• 4 tbsp of coriander leaves (cilantro)

Directions

Preparing the Cornish Hen

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large mixing bowl, combine the yogurt, tandoori masala, red chili powder, ginger garlic paste, salt, oil and lemon juice until well combined.
3. Coat the Cornish hen with the marinade and allow it to sit in the refrigerator covered with plastic wrap for up to four hours. (overnight works best)
4. Once the Cornish hen is rested for four hours, place in the oven and cook for 20 to 25 minutes until the internal temperature reaches 180 degrees Fahrenheit.

Preparing the Butter Masala Sauce

1. Add oil to a preheated pan and saute the onions for 3 to 5 minutes. Once the onions turn translucent, add the green chilis and garlic paste.
2. Add the fresh tomato puree to the pan and add the coriander powder, garam masala and red chili powder, and cook for an additional 8 to 10 minutes.
3. Add the cashew paste to the sauce and let it cook. Make sure to stir constantly so the ingredients are well incorporated for about 8 to 10 minutes.
4. Lastly, add the kasuri methi, a splash of cream, and the butter and allow the sauce to cook for an additional 8 to 10 minutes.
5. To plate, add your Cornish hen to a large dish and pour the butter masala sauce over the top. Garnish with coriander leaves and enjoy!

Visit Brick Lane Curry House online and visit the restaurant in NYC.