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Indonesian Grilled Chicken - Ayam Bakar

4.84 from 18 votes
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Ingredients
  

Spice Paste

  • 4 kaffir lime leaves 2 gms
  • Galangal 20 gms
  • 2 stalks of lemongrass use only the white portion 40 gms
  • 1/4 cup Ginger - 30 gms
  • Garlic - 5 pcs - 20 gms
  • 3 Shallots - 2 cups - 150 gms
  • 3 long finger Chillies - 1/2 cup 40 gms
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 5 Macadamia nuts - 6 gms - typically candle nuts are used but Macadamia is a good sub - you could also use cashews
  • 1 tablespoon tamarind paste
  • 1 tsp White Peppercorns
  • Water as required

Chicken & Gravy

  • 1200 gms Chicken
  • Salt
  • Prepared Spice paste
  • 100 ml Kecap Manis
  • 250 ml Water
  • 1 tsp Salt

Instructions
 

  • Make the spice paste by blending all the ingredients together
  • Sear the chicken briefly on both sides in a little oil and keep aside
  • Add the spice blend and cook for about 5 mins
  • Add the kecap manis, water and salt and bring to the boil
  • Cook the chicken for 20 mins, flipping over in between
  • Remove the chicken and cook in the oven or bbq for 6 - 10 mins
  • Serve with the reserved sauce