- 3 1 1/4 to 1 1/2-pound Cornish game hens, split lengthwise
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 3/4 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- Olive oil
- 1/2 10-ounce cucumber, peeled, cubed
- 1/2 cup plain whole-milk yogurt
- 12 fresh cilantro sprigs
- 4 garlic cloves, peeled
- 2 tablespoons sour cream
- Position rack in top third of oven; preheat to 450°F. Arrange hens, skin side up, on large rimmed baking sheet. Finely grind cumin and next 3 ingredients in spice mill.
- Brush hens with oil. Sprinkle on both sides with spice mixture. Roast hens until cooked through, about 35 minutes.
- Meanwhile, combine all remaining ingredients in processor. Blend until almost smooth. Season sauce with salt and pepper.
- Place hens on plates. Serve with sauce.