Ayam Percik

Chicken · Malaysian classic.

Ingredients

• 6 Chicken Thighs
• 16 Challots
• 1 1/2 Ginger
• 6 Garlic Clove
• 8 Cayenne Pepper
• 2 tbs Turmeric
• 1 1/2 Cumin
• 1 1/2 Coriander
• 1 1/2 Fennel
• 2 tbs Tamarind Paste
• 1 can Coconut Milk
• 1 tsp Sugar
• 1 cup Water

Method

1. Add ingredients — In a blender, add the ingredients for the spice paste and blend until smooth.
2. Fry — Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant.
3. Add ingredients — Add water or oil 1 tablespoon at a time if the paste becomes too dry.
4. Continue cooking — Don't burn the paste. Lower the fire slightly if needed.
5. Add ingredients — Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt.
6. Bring to a boil — Turn the heat up and bring the mixture to boil.
7. Simmer — Turn the heat to medium low and simmer for 10 minutes.
8. Stir — Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary.
9. Continue cooking — Don't worry if it's slightly bitter. It will go away when roasting.
10. Marinate — When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
11. Preheat the oven — Preheat the oven to 425 F. Remove the chicken from the marinade.
12. Continue cooking — Spoon the marinade onto a greased (or aluminum lined) baking sheet.

More Malaysia recipes

• Apam balik
• Beef Rendang
• Laksa King Prawn Noodles
• Mee goreng mamak
• Nasi lemak
• Roti john