05 September,2023 07:45 AM IST | Mumbai | Tanishka D’Lyma
Sweet chilli glazed orange chicken tandoor
The Internet has rebranded an old favourite flavour profile - sweet and spicy - to swicy. And along with new slang, we're wondering if there are newer and bolder combinations for it. Two experts share their take on pairings and tips on how to achieve the right balance.
Chef Sachin Pereira, proprietor, Occasions Mumbai and East Indian cuisine consultant, tells us that while balancing flavour is both a science and an art that is based on experience and intuition, the best way to hit the right notes is to taste as you cook. Chef Pereira explains the importance of striking a balance, "Sweet, salty, sour, bitter and umami are five tastes that build our overall perception of flavour. Each element should be perfectly balanced across the meal and not just in one dish for the dining experience to be elevated."
His favourite combinations are a mix of classics and new dishes like sweet potato and spicy lentil stew, honey chilli bean enchilada with pomodoro verde, spicy chicken tenders with apple sauce, and a jalapeno margarita cocktail.
When you think sweet and spicy, the first region that comes to mind are Asian flavours that have been Indianised; like the desi Chinese chilli chicken or apple chicken lollipops that have a sticky sweet coating with a fiery kick. But chef Mohit Bhowar, executive chef at Marriott Executive Apartments in Navi Mumbai, brings our attention to the tandoor-cooked paneer gulnar that is coated with spicy marination and stuffed with mava and apricots.
The balance, chef Bhowar notes, is achieved not in one mixture but by adding individual sweet and spicy elements. If you're experimenting at home, chef Bhowar suggests trying these combinations: mango and chilli in a salsa, marinade or chutney, honey and sriracha make for great dipping sauces or glazes, chocolate and chilli in Mexican mole sauces or desserts, peach or pineapple and jalapeño which are great for tacos, burgers or grilled chicken skewers.
1 Taste as you cook; adjust the quantities to achieve the desired balance.
2 Use fresh ingredients like ripe peaches or mangos for a natural sweetness that pairs well with the spiciness from fresh chilli peppers.
Chef Mohit Bhowar
3 Consider the texture and sensations of sweet and spicy ingredients and how they interact with each other on your palate. Take, for instance, a crunchy slaw that includes sweet and juicy elements with a fiery sensation.
4 Don't forget to balance other flavours. Sweet and spicy should not be the only flavours in the dish. Incorporate other elements like acidity from lemon juice, or vinegar, saltiness from soy sauce or salt, and umami from soy sauce or fish sauce to round the taste.
The hero flavours can be sweet and spicy.
INGREDIENTS
>>2 kgs whole chicken
>>500 ml orange juice
>>5 gms orange zest
>>50 gms honey
>>1 tsp chilli powder
>>1 tsp coriander powder
>>1/2 tsp garam masala
>>1 pinch turmeric powder
>>1 pinch black pepper
>>20 gms ginger garlic paste
>>2 sprigs coriander leaves
>>4 chopped chillies
>>2 lemons for juice
>> 1 pinch rock salt
>>100 gms yogurt
METHOD
Wash and dry the chicken; keep aside. For the chicken marinade, add orange juice, orange zest, honey, ginger garlic paste, finely chopped green chilli, rock salt, black pepper, yogurt and all the spices in the ingredient list with a drizzle of oil. You require a thick paste and not a runny consistency. Pierce the chicken with a knife and coat it in the marinade mixture. Refrigerate for four hours. Then cook the chicken in the tandoor or in an oven at 160 degrees celsius.
Adjust the temperature at the end for a golden crispy layer on the chicken. Once the chicken is ready, let it rest for three to five minutes before cutting it so that the juices remain intact. You can garnish the plated chicken with chopped coriander, cherry tomatoes, and sliced oranges.
Recipe courtesy: Chef Sachin Pereira
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