Ayam Panggang (Malay Style Baked Chicken)

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  • Serves: 4
  • Prep Time:
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1kg Boneless chicken thigh

200gm Fresh Red Chilli

50gm Shallots

100gm Garlic

50gm Yellow ginger powder

80gm Candlenut (Buah Karas)

30gm Belachan (Fermented Dry shrimp)

1 stalk Lemongrass

30gm Blue ginger


50ml Coconut Milk

1 teaspoon fine salt

2 tablespoon sugar

1 teaspoon Jintan Manis (Coriander Seeds) Roasted


  1. Marinate chicken with paste and seasoning, keep in chiller for a day for best results.
  2. Before pan fried or baked, mix in the coconut milk.
  3. Using Corningware Retroflam Fry Pan/ Wok Pan, pan fried or baked till golden brown and cooked.
  4. Garnish with lime leaves /cutted lemongrass / calamansi.