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By Diya Nalla
Fiery game Hens with Scallions (kadipatte Chi Murghi)
The flavors in this curry bring to your home the subtleties of Kolhapur, a city Maharashtra. Green chiles, garlic, and lions enliven these Cornish hens, along with the southern Indian-influenced fresh curry leave.
The fiery Maharashtrian garam masala provide added dimension and sassiness to this tomato based curry. One taste and you will utter, "Saucy.”
Updated at: Sat, 16 Aug 2025 01:08:14 GMT
Nutrition balance score
Good
Glycemic Index
33
Low
Glycemic Load
3
Low
Nutrition per serving
Calories272.2 kcal (14%)
Total Fat19.3 g (28%)
Carbs9.9 g (4%)
Sugars5.4 g (6%)
Protein15.9 g (32%)
Sodium893.1 mg (45%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ cupplain yogurt
6Thai chiles
fresh green, cayenne, or serrano, stems removed
6 clovesgarlic
medium-size
1 ½ teaspoonscoarse kosher salt
or sea
2 x 0.5 poundscornish game hens
2 tablespoonscanola oil
black mustard seeds
or yellow
14.5 ouncescan diced tomatoes
¼ cupfresh curry leaves
loosely packed medium-size to large
scallions
finely chopped, green tops
2 teaspoonsgaram masala
Maharashtrian
Instructions
Step 1
Combine the yogurt, chiles, garlic, and shi blender jar. Puree, scraping the inside of te pi eded, to make a smooth, green-speckled, un trinade.
Step 2
Place the hens in a baking dish and pour the marinade over them, turning the pieces in the marinade to thoroughly coat them. Refrigerate, covered, for at least 30 minutes or up to 6 hours, to allow the flavors permeate the meat.
Step 3
Heat the oil in a large skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stops popping (not unlike popcorn), about 30 seconds. Then add the hen halves, meat side down, marinade and all (although there won’t be that much residual marinade), in a single layer. Lower the heat to medium, and cover the pan as the hens' juices will make the oil sputter. Cook until the hens have turned caramel-brown on the underside, about 5 minutes. Turn the pieces over and brown on the other side, about 5 minutes.
Step 4
Add the tomatoes, with their juices, and spread the curry leaves over the hens. Reduce the heat to medium-low, cover the skillet, and stew the hens, basting them occasionally with the sauce and turning the pieces every few minutes to ensure even cooking, until the meat in the thickest parts is no longer pink inside and the juices run clear. 20 to 25 minutes. Remove the hen pieces and arrange them on a serving platter.
Step 5
Stir the scallions and garam masala into the sauce, and raise the heat to medium. Simmer the sauce vig-orously, uncovered, stirring occasionally, until the curry is gravy-thick, albeit chunky, 5 minutes.
Step 6
Pour this festive-looking sauce over the hens, and serve.
