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Ayam Masak Merah

MALAYSIA

Chicken in Red Sauce

SUBMITTED BY

Najihah

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Najihah told me all about this beloved wedding dish from Malaysia it’s sure to be a crowd pleaser!

Ayam Masak Merah, which translates to “red-cooked chicken” in Malay, is one of Malaysia’s most iconic traditional dishes. Rich in color and flavor, this tomato-based chicken curry holds a special place in Malaysian culinary heritage. Its history is deeply rooted in the cultural blending of Malay, Indian, and Southeast Asian influences, making it a staple in festive meals and family gatherings.

Origins in Malay Cuisine

The origins of Ayam Masak Merah can be traced back to traditional Malay home cooking. This dish was commonly served at weddings, Hari Raya celebrations, and other special occasions, thanks to its vibrant presentation and aromatic spices. It’s believed that the use of tomatoes, cinnamon, cloves, and star anise were inspired by early Indian and Middle Eastern traders who brought new flavors and ingredients to the Malay Peninsula centuries ago.

Cultural Influences

Malaysian cuisine is renowned for its rich fusion of cultures, and Ayam Masak Merah is no exception. The dish combines Malay cooking techniques, such as sautéing spice pastes (known as tumis), with ingredients that reflect Indian and even Portuguese culinary traditions. The use of tomato purée and sugar to create a sweet and spicy sauce shows the adaptation of foreign elements into local flavor profiles. Some versions of the dish also include dried chilies, lending a deeper red hue and smoky heat to the sauce.

While the core ingredients remain consistent—chicken, tomatoes, garlic, ginger, and spices—regional variations exist across Malaysia. In the northern states like Kedah and Perlis, cooks may incorporate lemongrass or coconut milk for a richer sauce. In Johor or Melaka, the dish might be slightly sweeter or tangier, reflecting local taste preferences. Despite these differences, the essence of Ayam Masak Merah remains intact: a comforting, flavorful, and visually stunning dish.

Symbol of Celebration

Ayam Masak Merah is more than just a meal—it’s a symbol of celebration. Traditionally, it is served alongside nasi tomato (tomato rice), garnished with fried shallots and peas. This pairing is especially popular at Malay weddings, where Ayam Masak Merah represents joy, prosperity, and unity. Its deep red color is often associated with festivity and happiness in many cultures, adding to its ceremonial value.

Today, Ayam Masak Merah continues to be a favorite across Malaysia and in neighboring countries like Singapore and Brunei. It is frequently featured in home kitchens, restaurants, and food festivals. With the global rise in interest for Southeast Asian cuisine, Ayam Masak Merah has gained international recognition as a standout example of Malaysian culinary artistry.

The history of Malaysian Ayam Masak Merah reflects a blend of tradition, culture, and innovation. From its humble beginnings in Malay homes to its prominent place in festive celebrations, it remains a dish that brings people together. Whether served during a wedding feast or as a comforting family dinner, Ayam Masak Merah is a timeless symbol of Malaysia’s rich culinary identity.

Ayam Masak Merah

Servings 4
Print Recipe Pin Recipe

Equipment

  • blender

Ingredients
  

  • 2 lb chicken drumsticks
  • ½ tsp ground turmeric
  • vegetable oil for frying
  • 1 yellow onion
  • 2 small shallots
  • 4 cloves garlic
  • 1 stalk lemongrass bruised
  • 1 pandan leaf tied into a knot
  • ½ Tbsp chili paste adjust to taste
  • 75 g tomato puree
  • 1 Tbsp oyster sauce
  • 1 Tbsp chili sauce
  • salt, sugar, and chicken powder to taste
  • ½ an additional onion thinly sliced
  • 1 fresh red chili sliced
  • 1 tomato cut into wedges
  • 1 splash evaporated milk optional, for a creamier sauce

Instructions
 

  • Toss the chicken pieces with ground turmeric until evenly coated. Set aside to marinate for about half an hour.
  • Heat oil in a deep pan and fry the chicken until golden brown and cooked through, about 11 minutes. Remove and set aside.
  • Roughly chop one yellow onion, shallots, and garlic. Blend with a little water into a smooth.
  • In a pan with a few tablespoons of oil, add the bruised lemongrass and pandan leaf. Sauté briefly until fragrant. Add the blended onion mixture to the pan.
  • Stir in the chili paste. Sauté over medium heat until the oil separates and the raw smell dissipates.
  • Stir in the tomato purée and cook for 2–3 minutes until well combined.
  • Add oyster sauce, chili sauce, salt, chicken powder, and sugar to taste. Simmer until the sauce thickens and oil resurfaces.
  • Return the fried chicken to the pan. Add sliced onions, red chili, and tomato wedges. Stir to coat evenly with the sauce.
  • For a richer texture, pour in the evaporated milk. Stir well and cook for another 5 minutes over low heat.
  • Serve warm!

Notes

Recipe inspired by Khairulaming
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.