Ayam Percik Recipe (Ready in 115 Min)

This Malaysian chicken builds chicken thighs, challots and turmeric into a proper meal you can have ready in about 115 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 17 steps.

You'll mainly reach for oven and frying pan / skillet. At involved difficulty across 17 steps, it's worth setting aside proper time for.

How to make it

In a blender, add the ingredients for the spice paste and blend until smooth.
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.
Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt.
Turn the heat up and bring the mixture to boil.
Turn the heat to medium low and simmer for 10 minutes.
Stir occasionally.
It will reduce slightly.
This is the marinade/sauce, so taste and adjust seasoning if necessary.
Don't worry if it's slightly bitter.
It will go away when roasting.
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
Preheat the oven to 425 F.
Remove the chicken from the marinade.
Spoon the marinade onto a greased (or aluminum lined) baking sheet.
Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken.
Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.
Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).

You'll use: Oven · Frying pan / skillet · Pan · Saucepan · Blender

Tips & common questions

How long does Ayam Percik take to make?

About 115 minutes from start to finish — an estimate based on the 17 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of milk?

Try any unsweetened plant milk. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.