Ayam Masak Merah is a classic Malaysian Malay dish of tender chicken simmered in a vibrant red sauce made from chilies, tomato, garlic, and warming spices. Known for its glossy colour and bold flavour, this celebratory dish strikes the perfect balance between gentle heat, savoury depth, and subtle sweetness.
Often served at weddings, festive gatherings, and family feasts, Ayam Masak Merah is deeply rooted in Malaysian home cooking. The key to an authentic version lies in properly cooking down the spice paste, layering flavours slowly, and allowing the sauce to thicken into a rich, aromatic coating for the chicken.
In this step-by-step recipe, you’ll learn how to achieve restaurant-quality Ayam Masak Merah at home, with tips to build flavour, control the spice level, and serve it traditionally.
Ayam Masak Merah Recipe by Shu Han Lee
The red sauce here is a cut above Heinz! The deep red colour in ayam masak merah comes from tomatoes, dried red chillies and, yes, there is a little squirt of ketchup. The chicken is marinated first in turmeric, then fried, before being simmered for an hour with spices and tomatoes. It’s the slow cooking of the tomatoes and chilli in oil that concentrates and transforms them into a jammy sweetness, much like sun-dried tomatoes. I like to use fresh tomatoes, especially in summer when they are just bursting with sweetness, but in winter, feel free to substitute these for the same quantity of tinned chopped tomatoes.
750 g (1 lb 10 oz) chicken thighs, skin on and bone in
½ tsp ground turmeric
2 big pinches of coarse sea salt
3–4 tbsp vegetable oil
4 cardamom pods, lightly bashed
4 cloves
4 tbsp tomato ketchup
2 medium (100 g/3½ oz) ripe tomatoes, roughly chopped
about 250 ml (8 fl oz/1 cup) water
1 tsp fine sea salt, or to taste
1½ tsp light brown sugar, or to taste
juice of ½ lime
handful of coriander (cilantro), to serve
1 red chilli, thinly sliced, to serve
FOR THE REMPAH (SPICE PASTE)
1 red onion, roughly chopped
2 lemongrass stalks, base only, finely chopped
thumb-sized piece (15 g/½ oz) of fresh ginger, peeled and roughly chopped
2 garlic cloves
10 dried red Kashmiri chillies, soaked in hot water until soft
Authentic ayam masak merah chicken in rich red sauce served with rice
Method
Pound all the spice paste ingredients using a pestle and mortar or whizz in a small blender until you get a fine paste. Rub the chicken with the turmeric and coarse sea salt.
Add enough oil to just cover the base of a shallow casserole pot (Dutch oven) set over medium heat. Once the oil is hot, add the chicken thighs skin-side down. Leave them to fry over medium–low heat until golden – don’t be nosy and keep poking at them! Once golden, flip and fry until golden on the other side. Remove and set aside on kitchen paper (paper towels).
In the remaining oil in the pot, fry the whole spices, followed by the spice paste for 15 minutes, or until the oil separates from the paste.
Now stir in the ketchup and chopped tomatoes and cook until the tomatoes have softened. Return the chicken to the pot along with the water, salt and sugar.
Bring the whole pot to a gentle boil, then lower the heat and let simmer, partially covered, for about 1 hour. The curry is ready when the chicken is tender and the sauce is a rich, paste-like consistency. If it’s still too wet, uncover and cook to reduce the sauce.
Finish with a squeeze of lime, then taste again for seasoning. Once you’re happy, sprinkle with coriander and chilli to serve.
Nutrition Information (Per Serving)
Based on 4 servings. Values are approximate.
Nutrient
Amount Per Serving
Calories
420 kcal
Protein
32 g
Fat
28 g
Saturated Fat
6 g
Carbohydrates
12 g
Sugar
6 g
Fibre
2 g
Sodium
680 mg
Cholesterol
135 mg
Frequently Asked Questions About Ayam Masak Merah
What does Ayam Masak Merah mean?
Ayam means chicken in Malay, masak means cooked, and merah means red. Ayam Masak Merah literally translates to “red cooked chicken,” referring to the vibrant tomato and chili based sauce the chicken is simmered in.
Is Ayam Masak Merah spicy?
It has a mild to moderate heat depending on how many chilies are used. The spice level can easily be adjusted by reducing fresh chilies or removing seeds. The dish is more aromatic and savoury than overwhelmingly hot.
What makes Ayam Masak Merah authentic?
Authentic versions use a fresh spice paste made from chilies, garlic, shallots, and sometimes belacan. The paste must be cooked down properly to remove bitterness and deepen flavour before the chicken is simmered in the sauce.
Why do you fry the chicken first?
Frying the chicken before simmering helps seal in flavour and gives the final dish better texture. It prevents the chicken from becoming watery and helps the sauce cling beautifully to each piece.
Can I make Ayam Masak Merah ahead of time?
Yes. In fact, the flavour improves after resting. Making it a day in advance allows the spices to develop further, making it ideal for entertaining or meal prep.
How long does Ayam Masak Merah last in the fridge?
Stored in an airtight container, it will keep for up to 3 to 4 days in the refrigerator. Reheat gently on the stove with a splash of water if needed.
Can Ayam Masak Merah be frozen?
Yes. It freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently to maintain the texture of the sauce.
What do you serve with Ayam Masak Merah?
It is traditionally served with nasi tomato or steamed white rice. It also pairs well with coconut rice, flatbread, or simple cucumber salad to balance the richness.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are preferred because they stay tender during simmering. If using breast meat, reduce cooking time to prevent dryness.
Can I make Ayam Masak Merah without belacan?
Yes. While belacan adds depth and umami, the dish can still be delicious without it. You can substitute with a small amount of fish sauce for similar savoury notes.
Ayam Masak Merah is a classic Malaysian Malay dish of tender chicken simmered in a vibrant red sauce made from chilies, tomato, garlic, and warming spices. Known for its glossy colour and bold flavour, this celebratory dish strikes the perfect balance between gentle heat, savoury depth, and subtle sweetness.
Often served at weddings, festive gatherings, and family feasts, Ayam Masak Merah is deeply rooted in Malaysian home cooking. The key to an authentic version lies in properly cooking down the spice paste, layering flavours slowly, and allowing the sauce to thicken into a rich, aromatic coating for the chicken.
In this step-by-step recipe, you’ll learn how to achieve restaurant-quality Ayam Masak Merah at home, with tips to build flavour, control the spice level, and serve it traditionally.
Ayam Masak Merah Recipe by Shu Han Lee
The red sauce here is a cut above Heinz! The deep red colour in ayam masak merah comes from tomatoes, dried red chillies and, yes, there is a little squirt of ketchup. The chicken is marinated first in turmeric, then fried, before being simmered for an hour with spices and tomatoes. It’s the slow cooking of the tomatoes and chilli in oil that concentrates and transforms them into a jammy sweetness, much like sun-dried tomatoes. I like to use fresh tomatoes, especially in summer when they are just bursting with sweetness, but in winter, feel free to substitute these for the same quantity of tinned chopped tomatoes.
This recipe is from Shu Han Lee’s new cookbook, Agak Agak – Everyday Recipes From Singapore published by Hardie Grant books.
Ingredients (SERVES 3–4)
750 g (1 lb 10 oz) chicken thighs, skin on and bone in
½ tsp ground turmeric
2 big pinches of coarse sea salt
3–4 tbsp vegetable oil
4 cardamom pods, lightly bashed
4 cloves
4 tbsp tomato ketchup
2 medium (100 g/3½ oz) ripe tomatoes, roughly chopped
about 250 ml (8 fl oz/1 cup) water
1 tsp fine sea salt, or to taste
1½ tsp light brown sugar, or to taste
juice of ½ lime
handful of coriander (cilantro), to serve
1 red chilli, thinly sliced, to serve
FOR THE REMPAH (SPICE PASTE)
1 red onion, roughly chopped
2 lemongrass stalks, base only, finely chopped
thumb-sized piece (15 g/½ oz) of fresh ginger, peeled and roughly chopped
2 garlic cloves
10 dried red Kashmiri chillies, soaked in hot water until soft
Method
Nutrition Information (Per Serving)
Based on 4 servings. Values are approximate.
Frequently Asked Questions About Ayam Masak Merah
What does Ayam Masak Merah mean?
Ayam means chicken in Malay, masak means cooked, and merah means red. Ayam Masak Merah literally translates to “red cooked chicken,” referring to the vibrant tomato and chili based sauce the chicken is simmered in.
Is Ayam Masak Merah spicy?
It has a mild to moderate heat depending on how many chilies are used. The spice level can easily be adjusted by reducing fresh chilies or removing seeds. The dish is more aromatic and savoury than overwhelmingly hot.
What makes Ayam Masak Merah authentic?
Authentic versions use a fresh spice paste made from chilies, garlic, shallots, and sometimes belacan. The paste must be cooked down properly to remove bitterness and deepen flavour before the chicken is simmered in the sauce.
Why do you fry the chicken first?
Frying the chicken before simmering helps seal in flavour and gives the final dish better texture. It prevents the chicken from becoming watery and helps the sauce cling beautifully to each piece.
Can I make Ayam Masak Merah ahead of time?
Yes. In fact, the flavour improves after resting. Making it a day in advance allows the spices to develop further, making it ideal for entertaining or meal prep.
How long does Ayam Masak Merah last in the fridge?
Stored in an airtight container, it will keep for up to 3 to 4 days in the refrigerator. Reheat gently on the stove with a splash of water if needed.
Can Ayam Masak Merah be frozen?
Yes. It freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently to maintain the texture of the sauce.
What do you serve with Ayam Masak Merah?
It is traditionally served with nasi tomato or steamed white rice. It also pairs well with coconut rice, flatbread, or simple cucumber salad to balance the richness.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are preferred because they stay tender during simmering. If using breast meat, reduce cooking time to prevent dryness.
Can I make Ayam Masak Merah without belacan?
Yes. While belacan adds depth and umami, the dish can still be delicious without it. You can substitute with a small amount of fish sauce for similar savoury notes.
Love curry? Try more delicious curry recipe here.
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