Ayam Percik

In a blender, add the ingredients for the spice paste and blend until smooth

Prep: 45 min
Cook: 1 hr 8 min
Total: 1 hr 53 min
Servings: 2
Hard
Dinner American Vegetarian
By Fresh Kitchen Recipes | Published Dec 24, 2025

Ingredients

2 servings
  • 6 whole Chicken Thighs
  • 16 whole Challots
  • 1 1/2 Ginger
  • 6 whole Garlic Clove
  • 8 whole Cayenne Pepper
  • 2 tbs Turmeric
  • 1 1/2 Cumin
  • 1 1/2 Coriander
  • 1 1/2 Fennel
  • 2 tbs Tamarind Paste
  • 1 can Coconut Milk
  • 1 tsp Sugar

    Suggested swaps

    Honey · 3:4 ratio — Use ¾ cup honey per 1 cup sugar; reduce other liquids slightly
    Maple syrup · 3:4 ratio — Use ¾ cup per 1 cup sugar; adds distinctive flavor
  • 1 cup Water

Instructions

1

In a blender, add the ingredients for the spice paste and blend until smooth.

2

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.

3

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.

4

When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.

5

Preheat the oven to 425 F.

6

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.

7

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).

Tips & Notes

Original recipe from Malaysian cuisine.

I Made This! (0)

No cooking photos yet. Login to share yours!

Rating & Favorite

Login to rate and favorite this recipe

Quick Actions
Start Cooking Mode Compare Recipe More by Fresh Kitchen Recipes

Share this recipe:

Pin Recipe Share on Facebook Share on X
Nutrition Information
Estimated

Per serving

Calculating nutrition from ingredients...

You Might Also Like
No Photo Yet
Baklava with spiced nuts, ricotta & chocolate

step 1 First, make the syrup

1 hr 21 min Desserts
No Photo Yet
Smoked Haddock Kedgeree

Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped me...

1 hr 36 min Breakfast
No Photo Yet
Algerian Kefta (Meatballs)

Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion...

1 hr 12 min Dinner

Reviews (0)

No reviews yet. Login to be the first to review!

Comments (0)

No comments yet. Login to start the conversation!

AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.