Ayam Masak Merah

Pan-fried chicken simmered in a glossy red gravy of tomato, dried chilli paste and warm spices, finished with a touch of coconut milk for a sweet, tangy, gently spicy sauce. A celebratory favourite at Malay weddings.

Ayam masak merah — 'chicken cooked red' — is a Kedahan classic that has become a centrepiece of Malay kenduri feasts, especially weddings and Hari Raya celebrations. Built on the 'four-brother' spices of cinnamon, clove, star anise and cardamom, it is traditionally served with fragrant nasi tomato, the red of the gravy symbolising festivity and abundance.

The gravy clings thick and glossy, sweet and tangy from tomato with a slow-building chilli warmth and a whisper of coconut. The chicken stays juicy beneath a faint crisp from the initial fry, soaking up the festive, spice-perfumed sauce.

Pan-frying the chicken first sets a light crust and renders fat so the meat holds its shape during simmering, while cooking the tomato paste until jammy concentrates its sweetness and deepens the gravy's signature red colour.

Variations

Malay wedding kenduri style, with prawns or fish, sweeter Kelantanese version, served with nasi tomato or nasi minyak

On the Palate

Where Ayam Masak Merah sits in the Malaysian flavor cloud

Ingredients

Serves 4

How it's made

8 steps · 25 min

1
15 min
Marinate chicken pieces in turmeric and salt, then pan-fry until golden and set aside.
Watch out
Fry the chicken just to golden and set the surface, not to cook through — it finishes in the gravy and would go dry otherwise.
2
8 min
Blend dried chillies, shallots, garlic and ginger into a smooth rempah.
3
6 min
Fry the rempah in oil with cinnamon, clove, star anise and cardamom until the oil splits.
Watch out
Keep frying the rempah until the oil visibly splits out red at the edges — that's the raw-spice smell cooking off.
4
6 min
Stir in tomato puree and a little ketchup and cook until darkened and jammy.
Watch out
Cook the tomato paste until it darkens and turns jammy and thick — this builds the deep red color and kills the tinny raw taste.
5
3 min
Return the fried chicken and coat it in the red gravy.
6
8 min
Add a splash of coconut milk and a pinch of sugar, then simmer until thick.
7
4 min
Fold in sliced onion and green peas in the last few minutes.
8
2 min
Garnish with fried shallots and serve hot with nasi tomato or steamed rice.