Ayam Percik

Story behind the dish

There's something undeniably soulful about the rich, vibrant flavors of Ayam Percik, a beloved dish from Malaysia that perfectly blends spicy, aromatic, and creamy elements. The magic begins with marinating tender chicken thighs in a fragrant, spicy coconut sauce, then roasting them to perfection, resulting in a caramelized, flavorful masterpiece. Whether you're preparing it for a family dinner or an impressive gathering, this dish promises warmth and comfort in every bite.

Taking just a bit of time to develop its deep flavors, Ayam Percik is a celebration of Malaysian culinary heritage. It’s not just a meal; it’s an experience—an aromatic journey that fills your kitchen with enticing scents and leaves everyone reaching for seconds.

Ingredients

• 6 chicken thighs
• 16 shallots
• 1 ½ inches fresh ginger (about 2 tablespoons grated)
• 6 garlic cloves
• 8 cayenne peppers
• 2 tablespoons turmeric
• 1 ½ teaspoons cumin
• 1 ½ teaspoons coriander
• 1 ½ teaspoons fennel seeds
• 2 tablespoons tamarind paste
• 1 (13.5 oz) can coconut milk
• 1 teaspoon sugar
• 1 cup water (8 oz)
• Salt to taste
• Oil or butter for frying

Step-by-step

1. In a blender, combine shallots, ginger, garlic, cayenne peppers, turmeric, cumin, coriander, fennel, and tamarind paste. Blend until smooth, adding a little water if needed to keep it flowing.
2. In a skillet or large pan, heat a tablespoon of oil over medium heat. Pour in the spice paste and cook, stirring often, for about 10 minutes until fragrant. If the paste thickens or sticks, add water or more oil gradually—just don’t let it burn. Turn down the heat if necessary.
3. Add the coconut milk, water, sugar, salt, and the whole spices like cloves and cardamom (if using). Bring the mixture to a boil then reduce the heat to medium-low. Simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Taste the marinade and adjust seasoning as needed—don’t worry if it’s slightly bitter at this stage, the roasting will mellow it out.
4. Let the sauce cool completely, then pour it over the chicken thighs in a dish. Cover and marinate in the refrigerator for at least overnight, up to two days for maximum flavor.
5. Preheat your oven to 425°F (220°C). Remove the chicken from the marinade, reserving the sauce.
6. Place a greased or lined baking sheet in the oven. Spoon some of the marinade onto the sheet, then lay the chicken thighs on top, ensuring they cover the sauce to prevent burning. Spread the remaining marinade on the chicken.
7. Roast for about 35-45 minutes, until the chicken's internal temperature reaches 175°F (80°C). Baste occasionally with the pan juices.
8. Let the chicken rest for 5 minutes after roasting. Brush with a little oil or butter for extra shine. Serve hot, drizzled with the flavorful sauce over fluffy steamed rice or coconut rice.

Chef’s tips & serving ideas

• Use chicken thighs for juiciness and flavor, but you can also try this marinade on drumsticks or bone-in breasts.
• For a smoky twist, finish the chicken under the broiler for 2-3 minutes until slightly caramelized.

Closing thoughts

Aromatic, spicy, and incredibly satisfying—Ayam Percik is more than just a dish; it’s a celebration of Malaysian flavor craftsmanship. The process might take a little patience, but the result is a tender, flavorful chicken bathed in a creamy spiced sauce that’s perfect for sharing and creating memorable mealtime moments. Gather your loved ones, pour a refreshing drink, and enjoy this culinary voyage straight from Southeast Asia!