Grilled Chicken Thigh with Green Chilli Percik Sauce (ENG/BM)
500g boneless chicken thigh
2 tsp salt
2 tsp sugar
1 tsp turmeric powder
2 tsp cumin powder
3 tsp white pepper
6 cloves garlic
1 red onion
20 pcs green kampung chilli padi
4 big green chillies
1 turmeric leaf
2 pcs tamarind
6 kaffir lime leaves
4 tsp ginger, pureed
2 tbsp lemongrass, pureed
2 tbsp gula Melaka
1 cup MARIGOLD Evaporated Filled Milk
½ cup chicken broth
¾ cup water
¾ cup water
Marinate chicken with salt, sugar, turmeric powder, cumin powder, white pepper.
Blend the garlic, red onion, green kampung chilli padi, green chillies, candlenuts, turmeric leaf, tamarind and kaffir lime leaves.
Heat some oil in a wok. Stir fry the blended ingredients until fragrant.
Add in marinated chicken and the chicken stock, pureed ginger and lemongrass, gula Melaka, MARIGOLD Evaporated Filled Milk, chicken broth and water. Stir well and cover the chicken until the chicken is ¾ cooked.
Pick out the chicken and grill at 180°C for 20 minutes until it turns brown and is fully cooked.
Serve grilled chicken with leftover gravy.
The ginger puree and lemongrass puree can be substituted with fresh ginger and fresh lemongrass.