Ayam Masak Merah Recipe
Authentic Ayam Masak Merah Recipe: A Spicy Malay Delight
Chicken simmered in a bold, tomato‑based chilli gravy enriched with coconut milk — a festive Malay favourite that balances heat, sweetness, and aromatic spice.
Discovering the Flavours of Ayam Masak Merah
Ayam Masak Merah is a beloved Malaysian dish that showcases the rich and vibrant flavours of Malay cuisine. Chicken is cooked in a spicy tomato sauce, making it a staple during festive occasions and family gatherings. Careful selection of traditional ingredients and attention to technique ensure an authentic taste that resonates with cultural significance.
The process — from marinating the chicken to crafting the spice blend — yields a dish that tantalises the taste buds and connects diners to the heart of Malaysian culture, much like the experiences found at local night markets. For a complete spread, pair with roti canai, which soaks up the rich gravy beautifully.
What is Ayam Masak Merah?
Characterised by its vibrant red hue and lush, spicy profile, Ayam Masak Merah features chicken simmered in a tomato‑based sauce layered with aromatics. Fresh ingredients and warm spices such as cumin and coriander (alongside chillies, ginger, and lemongrass) elevate the flavour. A splash of coconut milk rounds the edges and gives the gravy a silky body. For extra complexity, a spoon of sambal tumis can be folded in.
Often served at celebrations, it’s as much about hospitality as it is about flavour — best enjoyed with fragrant rice or roti.
How to Prepare Authentic Ayam Masak Merah
Start with high‑quality ingredients. Marinate the chicken so the spice notes penetrate deeply, then build a robust spice paste and simmer to a glossy, balanced gravy.
Ingredients
- 1–1.2 kg chicken, cut into serving pieces
- 3 tbsp oil
- 2 medium onions, thinly sliced
- 400 g tomato purée/passata (about 1½ cups)
- 200 ml coconut milk
- 3–4 kaffir lime leaves
- 1–2 tsp sugar, to balance
- Salt to taste
- Spice paste: 8–10 dried red chillies (soaked, deseeded), 2–3 fresh red chillies, 4 cloves garlic, 3 cm ginger, 2 stalks lemongrass (white parts), 1 tsp toasted shrimp paste (belacan), 1 tsp ground cumin, 1 tsp ground coriander; a little water to blend
Crafting the Spice Paste
- Soak & blend: Soak dried chillies in warm water until soft. Blend with fresh chillies, garlic, ginger, lemongrass, cumin, coriander, and a splash of water until smooth.
- Add belacan: Lightly toast shrimp paste in a dry pan, then blend or stir into the paste for depth.
Cooking the Chicken
- Sauté onions: Heat oil in a wide pot on medium. Cook sliced onions until lightly caramelised.
- Bloom spices: Add the spice paste; sauté 5–7 minutes, stirring, until aromatic and the oil begins to separate.
- Brown chicken: Add chicken pieces; turn to coat and cook until lightly browned.
Bringing it all Together
- Build the gravy: Stir in tomato purée; simmer 3–4 minutes.
- Enrich: Pour in coconut milk and add kaffir lime leaves. Season with salt and 1–2 tsp sugar to balance.
- Simmer: Cover and cook gently 20–30 minutes, stirring occasionally, until chicken is tender and the gravy is glossy. For a thicker sauce, uncover for the last 5–10 minutes.
- Serve: Taste and adjust seasoning. Serve hot with steamed rice or roti canai.
Serving & Pairing Ideas
Garnish with sliced chillies and fresh coriander. Pair with cucumber salad or acar (pickled vegetables) for crunch and contrast. For variety, grill skewers from the best chicken satay recipe alongside.
