Malaysian Tomato Chili Chicken (Ayam Masak Merah)

A beloved Nyonya-style Malaysian classic, this dish braises chicken in a thick, glossy sauce built from dried chilies, fresh tomatoes, and aromatics. The result is sweet, tangy, and gently fiery with a deep brick-red color that pairs perfectly with steamed white rice.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 11 gSugar
• 38 gProtein
• 780 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 45 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spice paste

• 10 dried red chilies, soaked in hot water 15 minutes and drained
• 4 fresh red chilies, roughly chopped
• 8 shallots (about 200 g), peeled and quartered
• 6 garlic cloves, peeled
• 1 inch (25 g) fresh ginger, sliced
• 1 inch (25 g) fresh galangal, sliced
• 2 tablespoons shrimp paste (belacan), toasted
• 2 tablespoons water

Dried red chiliesShallotsGarlic clovesFresh gingerFresh galangalBelacan shrimp pasteWater

For the chicken and sauce

• 3 lbs (1.4 kg) bone-in chicken thighs and drumsticks, skin on
• 3 tablespoons vegetable oil
• 2 lemongrass stalks, bruised and tied
• 2 pandan leaves, knotted
• 3 large ripe tomatoes (about 400 g), diced
• 3 tablespoons tomato ketchup
• 1 tablespoon palm sugar (or brown sugar), grated
• 2 tablespoons tamarind paste mixed with 3 tablespoons warm water, strained
• 1 teaspoon salt, or to taste
• 1 cup (240 ml) water or low-sodium chicken stock

Chicken thighs and drumsticksVegetable oilLemongrassPandan leavesRipe tomatoesTomato ketchupPalm sugarTamarind pasteSaltChicken stock

For finishing

• Sliced fresh red chilies and cilantro leaves, to garnish
• Steamed jasmine rice, to serve

Red chilies and cilantroSteamed jasmine rice

Directions

1. Make the spice paste: combine soaked dried chilies, fresh chilies, shallots, garlic, ginger, galangal, toasted belacan, and water in a blender. Blend to a smooth, thick paste, adding a splash more water if needed.
2. Pat the chicken pieces dry with paper towels. Heat the oil in a wide heavy pot or deep skillet over medium-high heat. Sear the chicken in batches, skin side down, until golden brown, about 3 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add the spice paste to the same pot and fry, stirring frequently, until the paste darkens and the oil separates from the mixture, 6 to 8 minutes. Add the lemongrass and pandan leaves and cook 1 minute more.
4. Stir in the diced tomatoes and ketchup and cook until the tomatoes soften and break down into a thick base, about 5 minutes. Pour in the water or stock and bring to a gentle simmer.
5. Return the chicken pieces and any accumulated juices to the pot, turning to coat. Cover and simmer over low heat for 20 to 25 minutes, until the chicken is cooked through and tender, and the sauce has reduced and thickened to coat the back of a spoon.
6. Remove the lid and stir in the palm sugar, tamarind liquid, and salt. Simmer uncovered for 3 to 5 minutes more so the sauce becomes glossy and intensely red. Taste and adjust seasoning, balancing sweet, sour, and salty.
7. Discard the lemongrass and pandan leaves. Transfer to a serving dish, garnish with sliced chilies and cilantro, and serve hot with steamed jasmine rice.

Cook’s Notes

• Toasting the belacan in a dry skillet for about 30 seconds per side before blending unlocks a deep, smoky aroma essential to authentic flavor.
• For a milder dish, remove the seeds from the dried chilies before blending; for more heat, add 2 to 3 extra fresh chilies.
• Skin-on, bone-in chicken gives the richest flavor and sauce, but boneless thighs work if you reduce the simmer time to 12 to 15 minutes.
• The sauce should be thick enough to cling to the chicken; if it reduces too much, splash in a little water. If it is too thin, simmer uncovered a few extra minutes.
• Leftovers taste even better the next day as the chilies mellow and the sauce becomes more cohesive; reheat gently over low heat.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

You might also like

Asian

Char Kway Teow Stir-Fried Flat Noodles

Asian

Pontian-Style Creamy Coconut Curry Noodle Soup

Asian

Kelantan Blue Herb Rice with Spiced Fish and Sambal

Asian

Malaysian Wedding Ghee Rice