Indian-Style Game Hens Marinated in Yogurt and Spices Pressure Cooker Recipe

Indian-Style Game Hens Marinated In Yogurt And Spices Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 6- to 7-quart – Time: 7 minutes at HIGH pressure

• 2 (1½-pound) Cornish game hens, rinsed and dried
• 2 cups plain yogurt
• ¼ cup plain Greek yogurt
• ¼ cup fresh lemon juice or lime juice
• 2 tablespoons olive oil
• 2 cloves garlic, pressed
• 2 teaspoons ground cumin
• 1 teaspoon sea salt
• ½ teaspoon chili powder or paprika
• pinch ground coriander
• pinch ground cardamom
• 3 tablespoons canola or grapeseed oil
• ¾ cup low-sodium chicken broth
• 2 limes, quartered, for serving

Method

1. Split the game hens in half, removing the backbone and tail with a sharp knife or kitchen shears
2. Cut on both sides of the backbone and discard
3. Cut off the wing tips
4. You can remove the skin, if you like, but it does add flavor
5. In a medium bowl, combine the two yogurts, citrus juice, olive oil, garlic, and spices and whisk until smooth
6. Place the game hens in 2-gallon ziptop freezer bag or a large square refrigerator container with lid
7. Pour the yogurt marinade over them and move them around to make sure they are fully coated
8. Seal or cover and refrigerate 4 to 12 hours
9. Remove the hens from the marinade; reserve the marinade
10. In a 6- to 7-quart pressure cooker, heat the canola oil, 1 tablespoon at a time, over medium-high heat, then add the hen halves one at a time, breast side down
11. Cook until very light brown, 2 to 3 minutes, without turning over
12. Remove to a plate and brown the other hen halves in the same way
13. If you are in a hurry, you can skip browning, but it adds a nice flavor
14. Return all the hens to the pot along with any accumulated juice and pour over the reserved marinade and broth
15. Close and lock the lid
16. Set the burner heat to high
17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
18. Set a timer to cook for 7 minutes
19. Remove the pot from the heat
20. Open the cooker with the Natural Release method; let stand for 15 minutes
21. Be careful of the steam as you remove the lid
22. Carefully transfer the hens to a platter and tent with aluminum foil
23. Let rest 5 minutes
24. Bring the yogurt mixture in the pot to a boil over high heat
25. Cook for 1 to 2 minutes
26. Portion one half hen for each serving, spooning over some sauce and serving with a lime wedge

Full List of Indian Recipes
Full List of Marinated Recipes