Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the Cornish game hen by patting it dry thoroughly with paper towels, then rub the entire bird with 1 tablespoon of olive oil, 1 teaspoon of sea salt, 0.5 teaspoon of freshly ground black pepper, and 0.5 teaspoon of ground cardamom, ensuring it is evenly coated.

2. 2

   Preheat your tandoor oven to a very high temperature, around 260-280 degrees Celsius (500-535 degrees Fahrenheit), ensuring it is fully heated and ready for baking.

3. 3

   Carefully skewer the seasoned Cornish game hen or place it on a heat-proof rack designed for tandoor cooking, then lower it into the preheated tandoor and cook for 20-25 minutes, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit) in the thickest part of the thigh.

4. 4

   While the hen cooks, prepare the apple and cardamom glaze by melting 2 tablespoons of unsalted butter in a small saucepan over medium heat, then add 200 grams of diced green apple and sauté for 5 minutes until softened.

5. 5

   Stir in 120 ml of dry white wine, 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, 0.5 teaspoon of ground cardamom, and 0.25 teaspoon of ground cloves, bringing the mixture to a simmer and cooking for 8-10 minutes until the sauce has thickened slightly and the apples are very tender.

6. 6

   Once the Cornish game hen is cooked, carefully remove it from the tandoor, let it rest for 5 minutes, then brush generously with the warm apple and cardamom glaze before serving immediately.