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Ayam Masak Merah
Malaysian Red Chicken
A classic Malaysian celebratory dish, Ayam Masak Merah features tender chicken pieces braised in a rich, savory, and slightly sweet tomato-chili sauce. It's a staple at weddings and special occasions, known for its vibrant color and balanced flavors.
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- 1 kg Chicken pieces(Bone-in, skin-on pieces like thighs and drumsticks work best for flavor and moisture.)
- 200 ml Tomato sauce(Use a good quality, plain tomato sauce (not ketchup).)
- 4 tbsp Chili paste(Adjust to your spice preference. For a milder dish, use less or a milder chili paste.)
- 3 medium Onions(Finely chopped or blended into a paste for the sauce base.)
- 100 ml Coconut milk(Full-fat coconut milk for richness.)
- 4 cloves Garlic(Minced or blended into a paste.)
- 1 inch piece Ginger(Peeled and grated or blended into a paste.)
- 1 stalk Lemongrass(Bruised and tied into a knot for aroma.)
- 1 tbsp Sugar(Or to taste, to balance the acidity and spice.)
- to taste Salt
- 3 tbsp Vegetable oil(For frying and sautéing.)
- 100 ml Water(As needed for simmering.)
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- 1
Prepare the chicken: Pat the chicken pieces dry with paper towels. Season lightly with salt. Heat 2 tablespoons of vegetable oil in a large pot or wok over medium-high heat (around 180°C / 350°F). Fry the chicken pieces in batches until golden brown on all sides, about 5-7 minutes per batch. Remove the chicken and set aside. Do not overcrowd the pot.
â±ïž 15 minutes - 2
Make the spice paste: In the same pot (or a separate pan if preferred), add the remaining 1 tablespoon of oil if needed. Sauté the finely chopped onions, minced garlic, and grated ginger until fragrant and the onions are softened, about 3-5 minutes. Stir in the chili paste and cook for another 2-3 minutes, stirring constantly, until the oil starts to separate from the paste and it becomes deeply fragrant. This step is crucial for developing flavor.
â±ïž 8 minutes - 3
Build the sauce: Pour in the tomato sauce and stir well to combine with the spice paste. Add the bruised lemongrass stalk. Bring the mixture to a simmer and cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
â±ïž 5 minutes - 4
Combine and simmer: Return the fried chicken pieces to the pot. Add the coconut milk, sugar, and 100 ml of water. Stir everything together. Bring the mixture back to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
â±ïž 25 minutes - 5
Adjust seasoning and serve: Remove the lemongrass stalk. Taste the sauce and adjust seasoning with salt and sugar as needed. The sauce should be a balance of savory, sweet, and spicy. Serve hot with steamed rice.
â±ïž 2 minutes
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- âFor a smoother sauce, blend the onions, garlic, and ginger into a paste before sautéing.
- âThe vibrant red color comes from the tomato sauce and chili paste.
- âThis dish is often served at Malaysian weddings and festive gatherings.
- âAdjust the amount of chili paste to control the heat level.
- âThe sweetness from the sugar balances the tanginess of the tomato and the heat of the chili.
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- Add a tablespoon of tamarind paste for a tangy note.
- Include sliced chilies for extra heat and visual appeal.
- For a richer sauce, use less water or a bit more coconut milk.
- Add a pinch of turmeric powder for a slightly different color and flavor profile.