Paha Ayam Bakar Bawang - fried / roasted chicken

Ingredients

• 7chicken drumsticks or thighs
• 1 tbsptamarind water
• ½ tspsalt, for the chicken
• 400 mlcoconut milk
• 5shallots
• 2lemongrass stalks, white part only
• 4kaffir lime leaves
• 2Indonesian bay leaves (salam leaves)
• 1 tspsalt, for the sauce
• ½ tsppepper
• 2 tbsppalm sugar
• 2 tbspoil
• 6 clovesgarlic
• 4candlenuts
• 1 tspground coriander

Instructions

1. 1

   Prepare the aromatics

   Slice the shallots thinly. Pound or grind the garlic, candlenuts and coriander together into a paste.

2. 2

   Season the chicken

   Rub the chicken with the tamarind water and ½ tsp salt. Leave it to rest for 30 minutes.

3. 3

   Fry the paste

   Heat the oil in a pan. Add the spice paste, shallots, lemongrass, kaffir lime leaves and salam leaves, and fry for 4 minutes.

4. 4

   Simmer the chicken

   Pour in the coconut milk and mix well. Add the chicken, 1 tsp salt, pepper and palm sugar, then cook until the sauce thickens.

5. 5

   Grill and baste

   Roast the chicken over a charcoal fire until cooked through, basting it with the sauce.

What is ayam bakar bawang?

Ayam bakar means grilled chicken in Indonesian, while bawang refers to the onion or shallot family. This version pairs chicken with a fragrant paste and a coconut-milk sauce before finishing it over charcoal.

The recipe brings together familiar Indonesian aromatics such as lemongrass, kaffir lime leaves and salam leaves. Simmering the chicken first lets it take on the sauce’s flavour; grilling adds a smoky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while coconut milk and oil contribute much of the fat. The palm sugar and any rice served alongside provide carbohydrates; pair the chicken with vegetables and a sensible portion of rice for a more balanced plate.

The spice paste and aromatics

Bumbu paste: pound or grind the garlic, candlenuts and coriander until evenly combined. A fairly smooth paste will fry more uniformly than large, uneven pieces.

Fresh aromatics: slice the shallots thinly and use the white part of the lemongrass. Keep the leaves whole for their fragrance, then remove them if you prefer not to serve them.

Tamarind and seasoning

Tamarind water: rub it over the chicken with the first measure of salt, then leave the chicken for the full 30 minutes. This is the recipe’s brief seasoning stage before the longer cook.

Salt and sweetness: the second measure of salt and the palm sugar go into the coconut sauce. Add them as listed so the sauce seasons the chicken as it simmers.

Getting the sauce right

Frying: cook the paste, shallots and leaves in oil for 4 minutes before adding the coconut milk. Stir as they fry so the paste is distributed through the pan.

Thickening: simmer the chicken in the sauce until it has thickened. The recipe gives no exact simmering time, so use the change in the sauce as your cue rather than relying on a fixed duration.

Finishing over charcoal

Grilling: transfer the chicken to a charcoal fire only after it has simmered in the sauce. Turn it as needed so it cooks through without charring too quickly.

Basting: brush or spoon on the sauce while the chicken grills. Keep any sauce that has touched raw chicken separate from sauce intended for serving unless it is thoroughly cooked.

What to serve alongside

Rice makes a straightforward partner for the rich coconut sauce and helps make this a more complete plate. Plain steamed rice lets the chicken’s aromatic seasoning remain the focus.

For contrast, serve with a crisp vegetable side or a simple salad. Keep the accompaniment lightly dressed to balance the creamy sauce.

Recipe notes & tips

• Slice the shallots thinly so they cook evenly with the spice paste.
• Use the white part of the lemongrass as directed, and bruise it lightly to help release its aroma.
• Stir the sauce while it simmers so the coconut milk and spice paste stay well combined.
• Keep the charcoal heat manageable so the outside does not burn before the chicken is cooked through.
• Baste the chicken with sauce during grilling for an even coating of flavour.

Variations

• Use chicken thighs: choose thighs instead of drumsticks, as the recipe allows.
• Add heat: include fresh chilli in the spice paste for a hotter version.
• Use a grill pan: cook the chicken on a hot grill pan if charcoal is unavailable.
• Serve with rice: add steamed rice to soak up the coconut sauce.
• Add vegetables: serve with simply cooked greens for a fresh contrast.

Common mistakes to avoid

• Skipping the rest: leave the chicken with the tamarind water and salt for the full 30 minutes.
• Rushing the aromatics: fry the paste and shallot mixture for the specified 4 minutes before adding the coconut milk.
• Stopping before the sauce thickens: continue cooking the chicken in the sauce until it has visibly reduced and thickened.
• Grilling over fierce heat: use a more controlled charcoal fire so the chicken can cook through without scorching.
• Forgetting to baste: coat the chicken with sauce as it grills to carry the seasoning through the finish.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until piping hot throughout, either gently in a pan with a little sauce or in the oven.

Frequently asked questions