Ayam Masak Merah: Fiery Malay Tomato Braise
Bone-in pieces simmer in a sweet, spicy, and tangy tomato-chili gravy.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Ayam Masak Merah, meaning "red-cooked chicken," is a beloved Malaysian dish often served during festive occasions and celebrations. Its vibrant color and complex flavor profile – a harmonious blend of sweet, spicy, and tangy notes – make it a true culinary delight. While variations exist across different regions, the core remains consistent: tender pieces of meat braised in a rich tomato-based sauce infused with aromatic spices and chilies. This dish embodies the spirit of Malaysian cuisine, showcasing the country's unique culinary heritage and its ability to create flavorful masterpieces from simple ingredients.
- •Complex flavor profile - Sweet, spicy, tangy, and savory notes create a truly unforgettable taste experience.
- •Tender, juicy meat - Slow braising ensures the protein is incredibly tender and infused with the flavorful sauce.
- •Vibrant and visually appealing - The rich red color makes it a stunning dish for entertaining.
- •Aromatic spice blend - The blend of ginger, garlic, chilies, and candlenuts creates a fragrant and inviting aroma.
- •Satisfying comfort food - The rich, flavorful sauce and tender meat make this a deeply satisfying and comforting meal.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1.2 kg Chicken pieces (bone-in, skin-on)
- 2 medium Red onions (roughly chopped)
- 4 Garlic cloves (minced)
- 2 inch Ginger (peeled and roughly chopped)
- 8-10 Dried red chilies (soaked in hot water for 30 minutes, deseeded)
- 4 Candlenuts (or macadamia nuts)
- 2 tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 1 tbsp Palm sugar (or brown sugar)
- 1 tbsp Tamarind paste (mixed with 2 tbsp water)
- 3 tbsp Vegetable oil
- to taste Salt
Step-by-Step Instructions
- 1
Prepare the spice paste. Combine the red onions, garlic, ginger, dried red chilies, and candlenuts in a food processor or blender. Process until you achieve a smooth paste. This fragrant paste is the foundation of the dish's complex flavor, so ensure it's well blended.
~10 min
Tip: If you don't have candlenuts, macadamia nuts are a good substitute. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. The pot needs to be large enough to accommodate all the pieces without overcrowding. Overcrowding will steam the protein instead of searing it.
~2 min
Tip: Use a heavy-bottomed pot to ensure even heat distribution and prevent scorching. - 3
Add the spice paste to the hot oil and sauté for 5-7 minutes, stirring constantly. The aroma will become incredibly fragrant as the spices release their essential oils. Keep stirring to prevent the paste from sticking to the bottom of the pot and burning.
~7 min
Tip: If the paste starts to stick, add a tablespoon of water to deglaze the pot. - 4
Add the tomato paste and cook for another 2-3 minutes, stirring continuously. Cooking the tomato paste deepens its flavor and adds richness to the sauce. You'll notice the color of the paste darkening slightly.
~3 min
Tip: Don't skip this step, as it's crucial for developing the sauce's depth of flavor. - 5
Pour in the crushed tomatoes and bring to a simmer. Stir well to combine everything. Simmering helps the flavors meld together and creates a richer sauce.
~5 min
- 6
Add the palm sugar and tamarind paste mixture. The palm sugar adds sweetness, while the tamarind paste provides a tangy counterpoint, balancing the flavors perfectly. Taste and adjust the sweetness and tanginess as needed.
~2 min
Tip: If you don't have palm sugar, brown sugar can be used as a substitute. - 7
Season with salt to taste. Remember that the sauce will reduce during cooking, so be mindful of the salt level. You can always add more later.
~1 min
- 8
Add the pieces to the sauce, ensuring they are fully submerged. The sauce should coat each piece evenly. If needed, add a little water to completely cover the meat.
~3 min
- 9
Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 40-45 minutes, or until the protein is tender and cooked through. The slow braising process is essential for achieving incredibly tender protein.
~45 min
- 10
Check the doneness by piercing a thick part with a fork. It should be easily pierced and not release any pink juices. Continue cooking for longer if needed.
~2 min
- 11
Uncover the pot and simmer for another 5-10 minutes to allow the sauce to thicken slightly. This intensifies the flavor and creates a beautiful, glossy finish. Stir occasionally to prevent sticking.
~10 min
- 12
Serve hot with steamed rice. Garnish with fresh cilantro or sliced red chilies for added visual appeal and flavor. Enjoy this rich and flavorful Malaysian delicacy!
~1 min
How Do I Know It's Ready?
The internal temperature should reach 165°F (74°C). The juices should run clear when pierced with a fork.
Frequently Asked Questions
Yes, but the bone-in, skin-on pieces provide more flavor and richness to the sauce.
Final Thoughts
I hope you enjoy making this Ayam Masak Merah: Fiery Malay Tomato Braise as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!