Ayam Percik (Malaysian Spiced Chicken)

Malaysian chicken baked in a rich and aromatic coconut sauce with tamarind and turmeric. Marinated in advance for deep flavor development.

Ingredients

• 6 pcs Chicken thighs
• 16 pcs Shallots
• 1.5 tbsp Ginger
• 6 clove Garlic
• 8 pcs Dried cayenne pepper
• 2 tbsp Turmeric
• 1.5 tsp Cumin
• 1.5 tsp Coriander
• 1.5 tsp Fennel
• 2 tbsp Tamarind paste
• 400 ml Coconut milk
• 1 tsp Sugar
• 1 cup Water

Instructions

1. Combine shallots, ginger, garlic, cayenne pepper, turmeric, cumin, coriander, and fennel in a blender and process until smooth.
2. Heat the paste in a skillet over medium heat for 10 minutes until fragrant, adding 1 tablespoon of water or oil at a time if it begins to dry out (do not burn).
3. Stir in the tamarind paste, coconut milk, water, sugar, and salt. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally, until slightly thickened—this is your marinade-sauce.
4. Cool the sauce, pour it over the chicken, and marinate overnight to two days.
5. Preheat the oven to 220°C. Spread some of the marinade on a greased baking sheet, arrange the chicken on top (covering the sauce to prevent burning), and brush with the remaining marinade. Bake for 35–45 minutes until cooked through.
6. Let the chicken rest for 5 minutes, brush with oil, and serve with rice or coconut rice.