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Ayam masak merah 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! I’ll walk you through all the tips and tricks to make irresistible ayam masak merah every time.
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 (Chicken In Spicy Tomato Sauce)
- 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
Ayam masak merah is one of my absolute favorite Malaysian dishes! It’s chicken cooked in a rich, creamy, spicy tomato sauce that hits all the right notes—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 tender chicken always taking center stage at celebrations.
It shares some spices like cinnamon, cloves, star anise, and chilies with 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 yet delicious. I love how easy this easy chicken recipe is! Just a few steps, and I get to enjoy delicious chicken in a rich, spicy tomato sauce with minimal effort.
- 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 I’d 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!
- Creamy spicy tomato sauce. The 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 – The star of the dish! It’s juicy, tender, and soaks up all the amazing flavors of the sauce. I use whole chicken in this recipe, but you can easily swap it for chicken thighs or drumsticks if you prefer.
- Dried chilies – The key ingredient for giving the spicy tomato sauce its signature heat.
- 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.
- Lemongrass
- Star Anise – Adds a subtle sweet-spicy flavor that’s key in giving the sauce its depth and complexity.
- Ground cloves (or whole cloves) – Brings a warm, aromatic note to the sauce.
- Cinnamon – Adds a touch of warmth and sweetness.
- Ground cardamom – Adds a slightly floral, sweet flavor that elevates the sauce to the next level.
- Tomato soup – This is the base of the sauce, giving it a nice balance of sweetness and tanginess. I used canned tomato soup that isn’t overly tangy or chunky, as it will help create a smooth, balanced sauce without overpowering the other flavors in the dish.
- Coconut milk – Adds a smooth, creamy richness to the sauce, making it velvety and delicious.
- Salt
- Turmeric – Gives the chicken a beautiful golden color.
- 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 (Chicken In Spicy Tomato Sauce)
Step 1: 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.
Step 2: 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.
Step 3: 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).
Step 4: 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.
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 always go for 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.
- I 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!
- I always 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
- 2 tablespoons turmeric
- 20 dried chillies, soaked
- 2 red onion
- 5 cloves garlic
- 40 g ginger
- 25 g galangal, lengkuas
- 5 lemongrass
- 2-3 star anise
- 1 teaspoon ground cloves
- 3 inch cinnamon
- 1 teaspoon ground cardamom
- 1 can tomato soup
- 1 can coconut milk
- salt , to taste
- vegetable oil , for deep frying plus ¼ cup extra
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 always go for 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.
- I 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!
- I always 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.
We don’t eat canned soups and other goods with chemicals and sugar added. I’m going to use a jar of passata (tomato puree) and hope for the best, as it sounds like a delicious dish.
I am so happy to have found your page the food turned out so well. I can’t thank you enough❤️??
Great!!!
Instead of tomato soup, could I add Roma or beefsteak tomatoes, as canned tomato soup tends to have a lot of added sugar, which i don’t like.
I want to try to cook ayam masak merah for Iftar today, thanks to this recipe
I made this tonight and it was perfect!
How many ml of tomato soup does the recipe calls for? And what brand of vanned tomato soup are you using?