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Ayam Masak Merah is a beloved Malaysian dish, bursting with rich flavors and vibrant colors. This spicy, tomato-based chicken dish is often served during special occasions like weddings and festive gatherings, but it’s just as delightful for an everyday meal. The name “Ayam Masak Merah” translates to “Red-Cooked Chicken,” and it gets its signature hue from the combination of dried chilies and tomato sauce. The blend of fragrant spices, creamy coconut milk, and a hint of sweetness makes this dish irresistible. Whether you’re new to Malaysian cuisine or looking to recreate a favorite, this recipe will guide you step by step to make a flavorful, crowd-pleasing meal at home.
AYAM MASAK MERAH
Cuisine: MalayDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
40
minutesIngredients
For the Chicken:
500g chicken (cut into 6-8 pieces)
½ tsp turmeric powder
Salt to taste
Oil for fryingFor the Sauce:
3 tbsp cooking oil
1 cinnamon stick (small)
1 star anise
3 cloves
1 cardamom pod
1 lemongrass stalk, bruisedSpice Paste:
6 dried chilies (soaked in hot water, seeds removed)
4 shallots
3 cloves garlic
1-inch ginger
½ tomato, cut into wedges
½ cup tomato sauce
¼ cup water (or as needed)
1 tbsp sugar (or to taste)
Salt to taste
Directions
- Prepare the Chicken (10 mins):
Marinate the chicken pieces with turmeric powder and salt. Let it sit for about 20-30 minutes while you prepare the spice paste. - Fry the Chicken (10 mins):
Heat oil in a pan over medium heat and fry the marinated chicken until lightly golden on the outside (it doesn’t need to be fully cooked). Set the chicken aside. - Prepare the Spice Paste (5 mins):
Blend the soaked dried chilies, shallots, garlic, and ginger into a smooth paste using a food processor or blender. - Cook the Aromatics (5 mins):
In a large wok, heat 3 tbsp of oil over medium heat. Add the cinnamon stick, star anise, cloves, cardamom pod, and bruised lemongrass. Fry for 2-3 minutes until aromatic. - Cook the Spice Paste (10 mins):
Add the blended spice paste to the wok. Stir-fry the mixture for 8-10 minutes until it becomes fragrant and the oil starts to separate from the paste. Stir continuously to avoid burning. - Add Tomato Sauce & Sugar (5 mins):
Pour in the tomato sauce, water, and sugar. Stir to combine and let it simmer for a few minutes until the sauce thickens slightly. - Add Chicken & Simmer (10 mins):
Add the fried chicken back into the wok and stir to coat the chicken with the sauce. Lower the heat and let it simmer for another 10 minutes until the chicken is fully cooked and the sauce thickens. Adjust the seasoning with salt and more sugar if needed. - Serve:
Garnish with fresh tomato wedges and serve hot with steamed rice.
Notes
- Customizing Spice Level: You can adjust the spiciness of the dish by controlling the amount of dried chilies used. If you prefer less heat, deseed the chilies or reduce the quantity. For a spicier dish, you can increase the number of chilies or add some fresh chilies.
- Avoid Burning the Paste:
Stir the spice paste regularly when frying to prevent it from burning. The paste needs to cook thoroughly until the oil separates to develop its full flavor, but be cautious not to let it stick to the pan.
