Ayam Percik/Grilled Chicken with Percik Sauce

Ayam percik or grilled chicken slathered in a rich creamy special coconut sauce is a traditional roast chicken dish originating from the northeastern state of Kelantan in Malaysia. Normally sold along the streets or at night markets, it is a very popular dish especially during the month of Ramadan.
Traditionally the chicken is quartered and marinated with spices and coconut milk for a few hours. Grilling or roasting is done over charcoal fire, basting every now and then. The whole process may take a few hours or so in order to ensure that chicken is fully cooked.
For the home cooks the method here is to parboil the chicken then roasting or grilling on the stovetop or in oven or the air fryer. It is a much easier and faster way eliminating the need to marinate and a cleaner kitchen without the smoke that comes with charcoal grilling.
Let us look at the ingredients:
1/2 chicken, thighs or breasts on the bone
1 medium size onion
3 cloves garlic
1 inch piece ginger
1 cm piece fresh turmeric or 3/4 teaspoon turmeric powder
2 stalks lemongrass, crushed
1 1/2 tablespoons tamarind juice
3 or 4 dried chilies soaked until soft
1 cup thick coconut milk
1 cup water
1 tablespoon palm or brown sugar, more if sweeter taste is preferred
salt to taste.
Bahasa Malaysia
Bahan bahan
1/2 ekor ayam, bahagian peha atau dada
1 biji bawang sederhana besar
3 ulas bawang putih
1 inci halia
1 cm kunyit atau kunyit atau 3/4 camca teh kunyit serbok
2 batang serai di titik
3 atau 4 biji cili kering di rendam hingga lembut
1 cawan santaan pekat
1 cawan air
1 1/2 camca besar gula melaka atau gula putih
garam secukup rasa