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Ayam masak merah or Chicken in Spicy Tomato Sauce is a Malaysian classic that I absolutely love! It’s chicken simmered in a rich, spicy tomato sauce with just the right balance of spices and sweetness. It’s a must-try for anyone who loves bold, flavorful dishes!
Table of Contents
- Authentic Ayam Masak Merah Recipe
- Why This Recipe Is A Must-Try
- Ingredients You’ll Need
- How To Make Ayam Masak Merah
- Secrets To Making The Best Ayam Masak Merah
- Frequently Asked Questions
- What To Serve With Ayam Masak Merah
- Other Malaysian Recipes You Might Like
- Ayam Masak Merah (Chicken in Spicy Tomato Sauce) Recipe
Authentic Ayam Masak Merah Recipe
This is one of my absolute favorite Malaysian dishes! Imagine chicken bathed in a rich, creamy, spicy tomato sauce—with just the right amount of heat from the chilies, sweetness from the tomatoes, and creaminess from coconut milk. I love serving it with nasi minyak (ghee rice) or steamed rice. The chicken is deep-fried first, which gives it that crispy texture and locks in all the flavors before it’s simmered in the sauce.
What’s really cool is that this dish, once reserved for Malay weddings and Hari Raya celebrations, especially in Kedah, is now commonly found at Malay food stalls and nasi kandar shops across Malaysia. Just mentioning it brings back memories of festive gatherings, with its rich sauce and flavorful chicken always taking center stage at celebrations.
It uses similar spices like cinnamon, cloves, star anise, and chilies, as in Malaysian Chicken Curry, but it stands out with its unique, unforgettable texture and preparation. Trust me, this recipe is a must-try if you love bold, authentic Malaysian food!
Why This Recipe Is A Must-Try
- Simple and delicious. This is one of the easiest chicken recipes! A few simple steps, and I’m savoring this dish whenever I crave a taste of Malaysian cuisine!
- Authentic Malaysian flavors. Whether you’re a fan of Malaysian cuisine or trying it for the first time, my recipe brings bold, authentic flavors just like the ones you would find in Malaysia.
- Crispy, tender chicken. I’ve always loved how the chicken turns out—the deep frying gives it a crispy texture while sealing in the juices, and it becomes perfectly tender when simmered in the rich, creamy sauce. It’s the best of both worlds!
- The mouthwatering sauce. The creamy spicy tomato sauce is just irresistible! Coconut milk and tomato soup create this rich, smooth sauce that I can’t resist mixing into my rice!
Ingredients You’ll Need
- Chicken – I use whole chicken in this recipe, but you can easily swap it for chicken thighs or drumsticks if you prefer.
- Dried chilies – You can use dried chili arbol if you are in the United States.
- Red onion
- Garlic
- Ginger
- Galangal, lengkuas – This key ingredient adds a citrusy, peppery note to the dish that’s unique to many Southeast Asian recipes. If you cannot find it, just skip it altogether.
- Lemongrass
- Star anise
- Ground cloves (or whole cloves)
- Cinnamon
- Ground cardamom
- Tomato soup – I used canned tomato soup that’s not too tangy or chunky, but you can easily swap it with blended canned tomatoes, cooked-down fresh tomatoes, or tomato puree—whichever you have on hand!
- Coconut milk – You can also use coconut cream if you like a stronger and heavier sauce.
- Salt
- Turmeric
- Oil
Shopping Guide: When choosing your tomato soup, look for labels like “mild” or “classic.” These options tend to have a more balanced flavor, with less acidity and tang, making them perfect for this recipe.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Ayam Masak Merah
Alright, first things first! Grab your chicken and rub it with some turmeric and salt. Let it sit for about 30 minutes to really soak in those flavors. In the meantime, heat up some oil in a wok. Once it’s nice and hot, drop in the chicken pieces and fry them until they’re golden brown and crispy. When they’re done, just set them aside for now.
Next up, grab your red onion, ginger, galangal, and lemongrass. Just chop them up roughly – no need to be too precise. Toss them into a blender or food processor. Add in the chilies and garlic, and blend it all into a smooth paste.
Alright, now heat up your wok with about ½ cup of oil. Toss in the cinnamon, star anise, cloves, and cardamom and let them sizzle until they start smelling amazing. Once that happens, add in the blended paste and turn up the heat a bit so it starts bubbling. After that, lower the heat and let it simmer until the paste is fully cooked, super fragrant, and the oil separates from it – that’s when you know it’s good (they call it “pecah minyak” when that happens).
Next, pour in the canned tomato soup and coconut milk, then add the fried chicken pieces. Turn up the heat to get it to a nice boil, then lower it and let it simmer. You want it to thicken up a bit. Once it’s looking good, taste it and add some salt if needed. Top it off with some fresh spring onions before serving.
Secrets To Making The Best Ayam Masak Merah
Here’s how I make this delicious Malaysian chicken dish, with a few key tips to make sure it turns out perfect every time:
- Don’t skip the deep frying step! I always deep-fry the chicken before simmering it in the sauce. This step creates a crispy, golden texture while locking in all the juicy flavors, making each bite tender yet crispy.
- I recommend a mild or classic canned tomato soup. It adds the perfect amount of sweetness without being too tangy, helping to create a rich, balanced sauce that brings all the flavors together.
- Blend the red onion, ginger, galangal, garlic, and chilies into a smooth paste. It really brings out all the amazing aromas and makes the sauce super flavorful!
- Please make sure to let the spice paste simmer until the oil separates—this is what we call pecah minyak. This step makes sure the spices are cooked through and gives the sauce a rich, flavorful kick that’s so authentic.
Frequently Asked Questions
I prefer using bone-in chicken because it adds extra flavor and juiciness to the dish. However, if you prefer boneless chicken for convenience, you can definitely use chicken thighs or breasts.
I recommend sticking with dried chilies because they give the sauce that deep, authentic flavor and heat. Fresh chilies can work in a pinch, but they’ll change the flavor a bit. For the best taste, it’s definitely worth using dried chilies!
Absolutely! If you prefer a milder version, simply reduce the number of dried chilies.
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, and it actually tastes even better the next day!
This recipe is only 424 calories per serving.
What To Serve With Ayam Masak Merah
For a wholesome and authentic Malaysian feast, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Malaysian Recipes You Might Like
Ayam Masak Merah (Chicken in Spicy Tomato Sauce)
Ingredients
- 2 kg chicken , (2 chickens if possible), cut into 8 pieces/chicken
- salt , to taste
- 2 tablespoons turmeric
- 2 red onion
- 40 g ginger
- 25 g galangal, lengkuas
- 5 lemongrass
- 20 dried chillies, soaked
- 5 cloves garlic
- vegetable oil , for deep frying plus ¼ cup extra
- 3 inch cinnamon
- 2-3 star anise
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 can tomato soup
- 1 can coconut milk
Instructions
- Preparing Chicken: Rub the chicken with turmeric and salt, and set aside for 30 minutes. Heat oil in a wok and deep fry the chicken pieces until golden brown. Set aside.
- Roughly chop the red onion, ginger, galangal, and lemongrass, then transfer them to a blender or food processor. Add the chilies and garlic, and process into a paste.
- Heat the wok with ½ cup of oil. Sauté the spices—cinnamon, star anise, cloves, and cardamom—until fragrant. Add the blended paste and increase the heat until it bubbles. Then, reduce the heat and simmer until the paste is fully cooked, fragrant, and the oil separates from the paste (pecah minyak).
- Add the canned tomato soup, coconut milk, and chicken pieces. Raise the heat to bring it to a quick boil, then reduce to a simmer and cook until the sauce thickens. Season with salt to taste and garnish with spring onions before serving.
Notes
- Don’t skip the deep frying step! I always deep-fry the chicken before simmering it in the sauce. This step creates a crispy, golden texture while locking in all the juicy flavors, making each bite tender yet crispy.
- I recommend a mild or classic canned tomato soup. It adds the perfect amount of sweetness without being too tangy, helping to create a rich, balanced sauce that brings all the flavors together.
- Blend the red onion, ginger, galangal, garlic, and chilies into a smooth paste. It really brings out all the amazing aromas and makes the sauce super flavorful!
- Please make sure to let the spice paste simmer until the oil separates—this is what we call pecah minyak. This step makes sure the spices are cooked through and gives the sauce a rich, flavorful kick that’s so authentic
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
made this for dinner this evening and loved it. My wife is not keen on heat so i reduced the chilli, turned out to be delightful. Thank you
Thanks John.