Ayam Bakar Padang (Padang Grilled Chicken)



  • 2 whole chicken, cut into quarters
  • 8 shallots, thinly sliced
  • 2 stalks lemongrass, bruised
  • 2 glasses coconut milk
  • 4 cm galangal, bruised
  • 1 tbs tamarind juice
  • 2 tbs vegetable oil

Spice paste ingredients:

  • 8 candle nuts
  • 6 red chilies
  • 4 cm ginger
  • 2 cm turmeric
  • 1 tsp pepper seeds
  • salt to taste


  • Grind spice paste ingredients in a spice grinder or mortar and pestle into a fine paste.
  • Saute minced shallots until yellowed. Add spice paste, lemongrass, galangal.? Continue stir-frying until fragrant. Pour 2 glasses of water and tamarind juice.? Stir to combine. Let it simmer until the chicken is tender.
  • Add coconut milk. Continue simmering and stirring until oil starts to come out. Remove.
  • Grill chicken until browned on both sides.
  • Remove and serve. If there is leftover of spice mixture, sprinkle it over chicken.

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