Ayam Percik
A weekend Malaysian dinner made with chicken. Ready in about 1 hour 35 minutes. Difficulty: more effort.
- 30 minPrep (about)
- 1 hr 5 minCook (about)
- 1 hr 35 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 5 chicken thighs
Fresh & other
- 12 challots
- 1 ginger
- 5 garlic cloves
- 1 cilantro
- 1 fennel
- 1 ½ tbsp tamarind paste
- 1 can coconut milk
- ¾ tsp sugar
- ¾ cup water
Spices & seasonings (3): cayenne pepper, turmeric, cumin
- 6 cayenne pepper
- 1 ½ tbsp turmeric
- 1 cumin
How to make it
Steps in our own plain words.
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Add the ingredients for the spice paste in a blender.
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Blend until smooth.
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On medium heat, pour your spice paste in a pan or pan.
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Fry for 10 minutes until it smells good.
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Add water or oil 1 tablespoon at time if the paste becomes too dry.
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Don't burn the paste.
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Lower the fire slightly if needed.
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Add the salt, sugar, water, coconut milk, tamarind pulp, cardamom and cloves.
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Turn the heat up.
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Bring the mixture to boil.
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Turn the heat to medium low.
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Simmer for 10 minutes.
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Stir every so often.
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It will reduce slightly.
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Adjust seasoning, so taste and This is the marinade/sauce if necessary.
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It will go away when roasting.
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Wait until the marinade/sauce has cooled.
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Pour everything over your chicken and marinate overnight to two days.
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Turn the oven on to 425 F.
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Remove the chicken from the marinade.
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Spoon the marinade onto a greased sheet pan.
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Lay the chicken over the top of the sauce.
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Spread the remaining marinade on the chicken.
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Roast for 35-45 minutes till internal temp of your thickest part of chicken at least 175 F.
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Let chicken rest for 5 minutes.
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Brush your chicken with some of the oil.
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Dish up chicken with the sauce over steamed rice.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.