Tandori-Style Game Hens with Corn and Cumin-Tomato Sauce

1. FOR HENS: Mixi first 6 ingredients in medium bowl.
2. Place hens in 15x10x2-inch glass baking dish.
3. Pour buttermilk mixture over hens.
4. Cover; chill overnight.
5. Preheat oven to 400-degrees.
6. Transfer hens to heavy 17x11x1-inch baking pan. Sprinkle inside and outside of hens with salt and pepper.
7. Pour marinade over.
8. Bakei until cooked through, basting occasionally with juices, about 1 hour 10 minutes.
9. MEANWHILE, PREPARE SAUCE: Heat oil in heavy medium saucepan over medium-high heat.
10. Add onions and saute until golden, about 6 minutes.
11. Add tomatoes, wine and cumin; saute until tomatoes are tender, about 10 minutes.
12. Pureei mixture in blender; return to saucepan.
13. Add cream and simmer until slightly thickened, about 5 minutes.
14. Seasoni with salt and pepper.
15. Keep warm.
16. FOR CORN: Heat oil in large nonstick skillet over medium-high heat.
17. Add corn, cumin and turmeric; saute until corn is heated through, about 5 minutes.
18. Stiri in cilantro.
19. Season with salt and pepper.
20. Spoon some of sauce onto center of each plate.
21. Place hens atop sauce.
22. Spoon corn onto plates, dividing equally/.