Ayam Percik Kelantan: Malaysian (Kelantanese) Spiced Chicken

Ayam Percik is originating from the Northern state of KelantanMalaysia. The flavourful chicken is a result of spices marinade and basting with a rich coconut gravy prior to grill. The spices that Kelantanese uses for Ayam Percik is quite simple.

Malaysia and Indonesia are neighbourhood countries. We share similar cultures and language root. However, as a person with bahasa Indonesia (Indonesian language) as my native language, I prefer to speak in English with Malaysians. Not because, I don’t understand what they say but often we don’t say the same words for the same meanings. We are still able to speak to each other with our own languages, bahasa Indonesia (Indonesian language) and bahasa Melayu (Malay language). Only certain areas of Indonesia that are using fully bahasa Melayu esp. areas that heavily prohibited with Melayu ethnic group.

To be honest when I read recipes in bahasa Melayu, I take a pick sometimes by using a google translate.

Ayam Percik often becomes a protein dish to complete the famous Nasi Kerabu (Mixed Blue Rice with Herbs). Beside Ayam Percik and Ulam-ulaman (Mixed Herbs), Nasi Kerabu can be companied with many others such as

  • Solok Lada (Stuffed Chilies)
  • Daging Bakar (Grilled Beef)
  • Ikan Celup Tepung Rangup (Crunchy Breaded Fish)
  • Serunding Kelapa Ikan (Coconut Floss Fish)
  • Air Lada (Chili Water)
  • Kuah Tumis or Tumis Budu (Curry Sauce)
  • Kerupuk Ikan (Fish Crackers)
  • etc

Ayam Percik Recipe
Malaysian (Kelantanese) Spiced Chicken


  • 2 chicken legs with back attached


  • 5 small shallots
  • 3 cloves garlic
  • 1.27 cm (1/2 inch) length ginger
  • 1.27 cm (1/2 inch) length turmeric
  • Himalayan pink salt to taste

Rich Coconut Gravy :

  • 250 mL (1 cup) thick coconut milk
  • 10 small shallots
  • 1.27 cm (1/2 inch) length ginger
  • 1 lemongrass, mashed
  • 5 dried chilies – add or reduce depend on your preference
  • 1/2 slice asam gelugur (dried wild mangosteen)
  • a pinch of sugar
  • Himalayan pink salt to taste

Cooking Instructions:

  1. Grind or pound spices for marinade.
  2. Marinate chicken legs with ground spices and keep them in the fridge for 30 minutes.
  3. Grind spices except asam gelugur, sugar and salt for coconut gravy until smooth.
  4. Grill marinate chicken legs about half cooked.
  5. At medium high heat, bring coconut milk and coconut gravy mixture to a boil.
  6. Transfer the grilled chicken into a wok with gravy. Add asam gelugur, sugar and salt to taste.
  7. Re-grill the chicken until done.



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