, a flavorful Malaysian chicken dish featuring tender chicken simmered in a rich red sauce made with chilies, tomatoes, garlic, ginger, lemongrass, and aromatic spices. This traditional-inspired Malaysian recipe balances spicy, sweet, tangy, and savory flavors and is perfect with nasi minyak, nasi tomato, steamed rice, or coconut rice. Includes detailed instructions, variations, cooking tips, calories, FAQs, and serving suggestions.){kind=link}
Spicy Tomato Chicken, also known as Ayam Masak Merah, is a beloved Malaysian dish featuring tender chicken cooked in a vibrant tomato-based sauce infused with chilies, onions, garlic, ginger, and aromatic spices. Its beautiful red color and balance of spicy, sweet, tangy, and savory flavors make it a memorable centerpiece for a Malaysian-style meal.The name Ayam Masak Merah translates roughly to chicken cooked red referring to the dish’s characteristic red sauce.
Spicy Tomato Chicken:
Chicken is commonly fried or browned before being simmered in the richly seasoned tomato sauce, allowing the meat to absorb the aromatic flavors while remaining juicy and tender.This comforting dish is especially delicious served with steamed rice, nasi tomato, nasi minyak, or fragrant coconut rice. It is suitable for family dinners, festive celebrations, and special occasions, yet simple enough to prepare whenever you want a flavorful Malaysian meal at home.
History:
Ayam Masak Merah is part of the rich culinary heritage of Malay and Malaysian cuisine. The dish reflects the way Malay cooking combines local Southeast Asian ingredients with spices and culinary influences that developed through centuries of trade and cultural exchange.Tomatoes, chilies, onions, and spices come together in a sauce that is distinctly vibrant and aromatic. Different families and regions have their own versions, with some recipes using evaporated milk or coconut milk for additional richness, while others keep the sauce primarily tomato-based.Ayam Masak Merah is particularly associated with celebrations and festive meals. It is often served alongside dishes such as nasi minyak, acar, dalca, and other richly flavored accompaniments. Today, it remains a popular Malaysian comfort food enjoyed both at home and at restaurants.
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Spicy Tomato Chicken
Ingredients
For the Chicken
- 2 lb (900 g) chicken thighs or drumsticks
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 2 tablespoons cooking oil, plus more if frying
For the Spice Paste
- 8 dried red chilies, soaked in warm water
- 3 fresh red chilies
- 5 shallots
- 4 garlic cloves
- 1-inch piece fresh ginger
- 1 stalk lemongrass, tender portion
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
For the Tomato Sauce
- 2 tablespoons cooking oil
- 1 medium onion, thinly sliced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes or tomato purée
- ½ cup water
- 2 tablespoons chili sauce
- 1 tablespoon sugar, or to taste
- 1 teaspoon salt, or to taste
- 2 kaffir lime leaves, optional
- ½ teaspoon freshly ground black pepper
For Garnishing
- Fresh cilantro or coriander
- Sliced red chili
- Fried shallots, optional
- Lime wedges
Instructions
Prepare the Chicken
- Pat the chicken pieces dry with paper towels.Season with salt and turmeric powder.Rub the seasoning evenly over the chicken and set aside for approximately 10–15 minutes.
Prepare the Dried Chilies
- Soak the dried red chilies in warm water for approximately 15 minutes until softened.Drain them well.Remove the stems and seeds if you prefer a milder sauce.
Make the Spice Paste
- Place the softened dried chilies, fresh chilies, shallots, garlic, ginger, lemongrass, cumin, and coriander into a blender or food processor.Blend until you have a smooth, thick paste.Add a small amount of water if necessary to help the mixture blend.
Brown the Chicken
- Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat.Add the chicken pieces in batches.Brown them on all sides for approximately 5–7 minutes.The chicken does not need to be fully cooked at this stage.Transfer the browned chicken to a plate.
Cook the Aromatic Paste
- Reduce the heat to medium.Add another tablespoon of oil if necessary.Add the spice paste to the same pan.Cook for approximately 8–12 minutes, stirring frequently.The paste should become darker, fragrant, and slightly oily.
Add the Onion
- Add the sliced onion to the spice paste.Cook for another 3–5 minutes until the onion softens.
Add Tomato Paste
- Stir in the tomato paste.Cook for 1–2 minutes to deepen its flavor.
Add the Tomatoes
- Pour in the crushed tomatoes or tomato purée.Add the water and chili sauce.Stir thoroughly to combine.
Season the Sauce
- Add the sugar, salt, black pepper, and optional kaffir lime leaves.Stir well.The sugar helps balance the acidity of the tomatoes and the heat from the chilies.
Return the Chicken
- Place the browned chicken pieces back into the sauce.Turn them several times so they become coated in the rich red mixture.
Add Coconut Milk or Evaporated Milk
- For a creamier version, stir in the evaporated milk or coconut milk during the final 5–10 minutes of cooking.Do not boil aggressively after adding it.This step is optional but gives the sauce a smoother and richer character
Taste and Adjust
- Taste the sauce.Add more salt, sugar, chili, or a small amount of lime juice according to your preference.The ideal flavor should have a pleasant balance of spicy, savory, sweet, and tangy notes.
Garnish
- Transfer the chicken to a serving dish.Garnish with fresh coriander, sliced red chili, and fried shallots if desired.Serve with lime wedges on the side.
Serve
- Serve Ayam Masak Merah hot with steamed jasmine rice, nasi minyak, nasi tomato, coconut rice, or Malaysian-style flatbread.
Notes
- Chicken: Bone-in thighs and drumsticks provide excellent flavor and remain tender during simmering.
- Turmeric: Turmeric gives the chicken a beautiful golden color before it enters the red sauce.
- Chilies: Remove the seeds from dried chilies to reduce the heat.
- Spice paste: Cook the paste thoroughly to remove its raw aroma and develop deeper flavor.
- Tomatoes: Tomato purée creates a smooth sauce, while crushed tomatoes provide more texture.
- Sweetness: Adjust the sugar according to the acidity of your tomatoes.
- Creaminess: Coconut milk or evaporated milk is optional and creates a richer variation.
- Serving: Ayam Masak Merah is especially delicious with fragrant Malaysian rice dishes.
Tips for Spicy Tomato Chicken:
- Pat the chicken dry before seasoning to encourage better browning.
- Brown the chicken in batches so the pieces sear rather than steam.
- Cook the chili paste slowly for deeper flavor.
- Stir the spice paste frequently to prevent it from burning.
- Adjust the chili level according to your preferred heat.
- Let the sauce simmer gently so the chicken remains tender.
- Add dairy or coconut milk toward the end and avoid vigorous boiling.
- Allow the finished dish to rest for a few minutes before serving so the sauce settles around the chicken.
FAQs for Spicy Tomato Chicken:
1. What is Ayam Masak Merah?
Ayam Masak Merah is a popular Malaysian and Malay-style chicken dish in which chicken is cooked in a rich red sauce made with chilies, tomatoes, onions, garlic, ginger, and aromatic spices.
2. Is Ayam Masak Merah very spicy?
It can be spicy, but the heat level is easy to adjust. Reduce the dried and fresh chilies for a milder version.
3. Can I use chicken breast?
Yes. Chicken breast can be used, but take care not to overcook it because it is leaner than chicken thighs.
4. Can I make Ayam Masak Merah without frying the chicken?
Yes. You can simply brown the chicken in a small amount of oil before simmering it in the sauce. This makes the dish lighter while maintaining good flavor.
5. Does Ayam Masak Merah contain coconut milk?
Not every version does. Some recipes use evaporated milk or coconut milk for richness, while other versions rely entirely on the tomato and chili sauce.
6. What rice goes best with Ayam Masak Merah?
Nasi minyak and nasi tomato are classic choices, but steamed jasmine rice, coconut rice, and nasi lemak also pair beautifully with the dish.
7. Can I prepare this dish ahead of time?
Yes. The sauce can develop even more flavor after resting. Store the cooked chicken in the refrigerator and reheat gently before serving.
8. Can I freeze Ayam Masak Merah?
Yes. Cool the dish completely, transfer it to an airtight freezer-safe container, and freeze. Thaw in the refrigerator and reheat gently until hot.
Conclusion:
Spicy Tomato Chicken (Ayam Masak Merah) is a wonderful example of Malaysian cooking at its most comforting and flavorful. Tender chicken is simmered in a vibrant red sauce made with chilies, tomatoes, onions, garlic, ginger, lemongrass, and aromatic spices, creating a dish that is spicy, sweet, savory, and deeply fragrant.The recipe is flexible enough for everyday family dinners but special enough for celebrations and festive gatherings. Serve it with fragrant nasi minyak, nasi tomato, steamed rice, or coconut rice, and add a refreshing cucumber or pickle salad to balance the richness.For the best flavor, take your time cooking the spice paste until fragrant and well developed. Once the chicken has absorbed the rich tomato sauce, garnish it with fresh herbs and chilies and serve it hot for a delicious taste of Malaysian cuisine.