• Prep Time 60 minutes
  • Cook Time 60 minutes
  • Serving For 10 people
  • Difficulty Normal

Recipe Description

In this ‘Malaysia Boleh Masak’ series, Ayam Masak Merah is a popular Malaysian favourite that needs little introduction. Braised in local flavours of tomato and chilli paste, this dish is best paired with rice.

Recipe Ingredient

  • Ayam Masak Merah:
  • 1kg whole chicken (cut into 10 pieces)
  • 1tbsp turmeric powder
  • 1tsp salt
  • cooking oil
  • Ground spices:
  • 10 shallots (peeled)
  • 4 cloves garlic (peeled)
  • 2in old ginger (peeled)
  • 10 pcs dried chillies
  • 2tbsp coriander powder
  • 1tsp cumin powder
  • Others:
  • 5tbsp cooking oil
  • 1inch cinnamon stick
  • 4 cloves
  • 3 star anise
  • 4tbsp tomato sauce
  • 1/2 small bottle chilli sauce
  • 1 small can evaporated milk
  • 10 red chillies (cut half)
  • 2 tomato (cut wedges into six)
  • 5in pandan leaf
  • 1 stalk lemongrass
  • salt to taste
  • sugar to taste


  1. Marinate the chicken with turmeric powder and salt for at least 20 mins. Deep fry until 3/4 cooked and set aside.
  2. Blend the ground spices with 1 1/2 cups of water.
  3. Heat oil until hot, sauté ground spices until fragrant.
  4. Add in cinnamon stick, cloves and star anise. Fry for 5 minutes.
  5. Add tomato paste and chilli sauce, stir-fry well until the tomato paste becomes oily.
  6. Then add in the chicken, pandan leaf and lemongrass together.
  7. Reduce heat and simmer until chicken is tender and gravy turns thick.
  8. Lastly add evaporated milk, chillies and tomatoes.
  9. Season with salt and sugar. Serve.

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