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Chicken Marinade

Ginger-Garlic Paste

  • Ginger 50 g
  • Garlic 50 g
  • Water 50 ml

Butter Sauce

Before Serving

  • Spring Onion, sliced 50 g
  • Red Chilli, sliced 50 g
  1. Chicken Marinade

    • Mix all ingredients – chicken thighs, yoghurt, SEA Spice Paste, chilli powder – in a mixing bowl.
    • Ensure marinade coats well on chicken.
    • Chill over night before roasting.
  2. Ginger-Garlic Paste

    • Blend ingredients in a jug blender to form a paste.
  3. Butter Sauce

    • Heat up sauce pot, melt butter in it.
    • Add in ginger garlic paste and sweat on low heat till light brown.
    • Add in Rendang Paste and Tomato Paste, sweat for another 3mins.
    • Pour in Pronto Tomato Sauce and simmer for 10mins.
    • Fold in honey and cooking cream and simmer for another 10mins.
    • Set aside for later use.
  4. Before Serving

    • Preheat oven at 200°C.
    • Lay marinated chicken evenly on wire rack.
    • Roast chicken for 15mins till light brown.
    • Remove from oven and add chicken to butter sauce.
    • Simmer for 20mins.
    • Transfer to a bowl, garnish with spring onion and red chilli.
    • Ready to serve.
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