Ayam Bakar Padang
Ayam Bakar Padang
Ingredients
For the Bumbu Halus (Spice Paste)
- 100 g red onion
- 50 g garlic
- 20 g ginger
- 20 g turmeric
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 50 g red chili
- 50 g candlenut
For the Main Dish
- 1 whole chicken, 1.5 kg, cut into 4-8 pieces
- 1.5 Lt coconut milk
- 2 pieces lemongrass, bruised/smashed
- 4 pieces kaffir lime leaves
- 2 pieces bay leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon chicken powder
- 1 tablespoon tamarind paste
- as needed oil, for sautéing
Instructions
- 1
Take 1 whole chicken (1.5 kg) and cut it into 4 to 8 pieces.
⏱️ 5 min
- 2
Combine all the Bumbu Halus ingredients (100g red onion, 50g garlic, 20g ginger, 20g turmeric, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 50g red chili, 50g candlenut) in a blender or food processor. Blend until a smooth paste is formed.
⏱️ 10 min
- 3
Heat a sufficient amount of oil in a pan. Add the blended spice paste to the hot oil. Add 2 pieces of bruised/smashed lemongrass, 4 kaffir lime leaves, and 2 bay leaves. Sauté the mixture until it becomes fragrant, about 5-7 minutes.
⏱️ 7 min
- 4
Add the prepared chicken pieces to the pan with the sautéed spice paste. Stir well to ensure all chicken pieces are coated evenly with the paste.
⏱️ 3 min
- 5
Pour in 1.5 liters of coconut milk. Add 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of chicken powder. Add 1 tablespoon of tamarind paste. Stir all ingredients thoroughly to combine.
⏱️ 2 min
- 6
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer. Continue to cook, stirring occasionally, until the chicken is tender and the liquid has significantly reduced and thickened into a rich sauce, approximately 60-75 minutes.
⏱️ 75 min
- 7
Carefully remove the cooked chicken pieces from the sauce. Place the chicken pieces on a grill (a charcoal grill is recommended for authentic flavor). Grill the chicken until it is charred or slightly burned on both sides, basting frequently with the remaining sauce from the pan, about 10-15 minutes.
⏱️ 15 min
- 8
While the chicken is grilling, continue to cook the remaining sauce in the pan over low heat until it further thickens to a desired consistency.
⏱️ 10 min
- 9
Once the chicken is grilled and the sauce is thickened, serve the Ayam Bakar Padang immediately, drizzled with the rich, reduced sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ayam Bakar Padang
For the Bumbu Halus (Spice Paste)
- 100 g red onion
- 50 g garlic
- 20 g ginger
- 20 g turmeric
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 50 g red chili
- 50 g candlenut
For the Main Dish
- 1 whole chicken, 1.5 kg, cut into 4-8 pieces
- 1.5 Lt coconut milk
- 2 pieces lemongrass, bruised/smashed
- 4 pieces kaffir lime leaves
- 2 pieces bay leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon chicken powder
- 1 tablespoon tamarind paste
- as needed oil, for sautéing
Instructions
- 1
Take 1 whole chicken (1.5 kg) and cut it into 4 to 8 pieces.
⏱️ 5 min - 2
Combine all the Bumbu Halus ingredients (100g red onion, 50g garlic, 20g ginger, 20g turmeric, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 50g red chili, 50g candlenut) in a blender or food processor. Blend until a smooth paste is formed.
⏱️ 10 min - 3
Heat a sufficient amount of oil in a pan. Add the blended spice paste to the hot oil. Add 2 pieces of bruised/smashed lemongrass, 4 kaffir lime leaves, and 2 bay leaves. Sauté the mixture until it becomes fragrant, about 5-7 minutes.
⏱️ 7 min - 4
Add the prepared chicken pieces to the pan with the sautéed spice paste. Stir well to ensure all chicken pieces are coated evenly with the paste.
⏱️ 3 min - 5
Pour in 1.5 liters of coconut milk. Add 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of chicken powder. Add 1 tablespoon of tamarind paste. Stir all ingredients thoroughly to combine.
⏱️ 2 min - 6
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer. Continue to cook, stirring occasionally, until the chicken is tender and the liquid has significantly reduced and thickened into a rich sauce, approximately 60-75 minutes.
⏱️ 75 min - 7
Carefully remove the cooked chicken pieces from the sauce. Place the chicken pieces on a grill (a charcoal grill is recommended for authentic flavor). Grill the chicken until it is charred or slightly burned on both sides, basting frequently with the remaining sauce from the pan, about 10-15 minutes.
⏱️ 15 min - 8
While the chicken is grilling, continue to cook the remaining sauce in the pan over low heat until it further thickens to a desired consistency.
⏱️ 10 min - 9
Once the chicken is grilled and the sauce is thickened, serve the Ayam Bakar Padang immediately, drizzled with the rich, reduced sauce.
⏱️ 1 min