MalaysianMain course
Ayam Percik
Ayam Percik is a Malaysian roasted chicken known for its rich, aromatic marinade. Chicken thighs soak up a spice paste made with shallots, ginger, garlic, and cayenne, then simmered with coconut milk and tamarind. After marinating for a day or two, the chicken roasts in the oven, basted with the flavorful sauce, until it's tender and deeply browned. It’s often served over steamed rice, with plenty of the sauce spooned over top.
40 minServes 4
Method
7 steps · 40 min total
- 01
Blend the spice paste
In a blender, combine the shallots, ginger, garlic, cayenne pepper, turmeric, cumin, coriander, and fennel. Blend until the mixture is completely smooth and forms a thick paste. - 02
Cook the spice paste
Pour the spice paste into a skillet or pan and fry over medium heat for 10 minutes. Stir frequently until it becomes fragrant and slightly darker.
If the paste starts to dry out, add water or oil, 1 tablespoon at a time, to keep it from burning. You might need to lower the heat slightly to prevent scorching.
