Urban Tadka is an award-winning Indian restaurant in Sydney. They were voted readers' choice for restaurant of the year at the 'Australian Good Food & Travel Guide 2016 Awards' and won 'Restaurant of the Year' at the India Australia Business and Community Awards in 2015.
This week, Urban Tadka's celebrated chef, Dimpy Singh showed SBS Hindi's Executive Producer Kumud Merani how to cook his signature dish - and shared some tips along the way.
TANDOORI SPATCHCOCK (TANDOORI BABY SPRING CHICKEN)
INGREDIENTS
- Whole spatchcock
- Fresh garlic and ginger paste
- Salt
- Tandoori Masala rub
- Lemon juice
- Kashmiri chilli powder
- Chaat Masala
- Saffron colour
- Hung Yogurt
- Vegetable oil
- Jullians of red onions
- fresh cut coriander for garnishing
Method
- *trim the fat or the skin off
- Wash and air dry whole spatchcock. Cut it into 4 quarters.
- Make slits by knife on the pieces.
- Apply one tbsp of ginger and garlic paste with some lemon juice and salt to the spatchcock pieces.
- Let it rest for 30 minutes in the fridge.
- Add 2-3 tbsp hung yogurt, oil, pinch of saffron colour, one tsp kashmiri chilli and tandoori masala to the pieces.
- Rub into them evenly.
- Let it rest for 5- 10 min or so.
- Put them in skewers and than tandoori roast in the tandoor for about 10 – 12 min until cooked.
- Take them out of the skewers and dust them with Chaat Masala
- Garnish with lachha red onion and fresh coriander
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