To begin, prepare the marinade. In a large mixing bowl, combine tamarind water, minced garlic, grated ginger, turmeric powder, ground coriander, chili powder, salt, and cooking oil. Mix well until it forms a fragrant paste. Massage this marinade thoroughly onto the chicken pieces, ensuring even coverage. Cover and refrigerate for at least 2 hours, or ideally overnight, to infuse the chicken with robust flavours.

While the chicken marinates, prepare the sauce. Heat a small saucepan over medium heat and add a teaspoon of oil. Sauté the minced shallots and bruised lemongrass until aromatic. Stir in the chili paste (if using) and cook for 1–2 minutes to release its flavours.

Add the coconut milk, tamarind paste, palm sugar, and salt to the saucepan. Stir well to combine. Let the mixture simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Adjust the seasoning to taste, balancing the sweetness, saltiness, and tanginess. Set the sauce aside to cool.

Preheat your grill or oven to 200°C (400°F). If using an oven, line a baking sheet with foil and place a wire rack on top. Lightly oil the rack to prevent sticking. This setup will help replicate the smoky char traditionally achieved over open flames.

Remove the chicken from the marinade and let it sit at room temperature for 15 minutes to ensure even cooking. Place the chicken pieces on the grill or prepared rack. Reserve any remaining marinade for basting.

Grill the chicken for 15–20 minutes on one side, then flip and grill for another 15–20 minutes. Baste the chicken generously with the reserved marinade as it cooks to enhance the flavour and retain moisture. If using an oven, roast for 35–40 minutes, turning and basting halfway through.

Brush the prepared coconut sauce generously onto the chicken during the final 5–10 minutes of grilling or roasting. This step caramelizes the sauce, creating the signature glossy and aromatic coating. Ensure the chicken is fully cooked by checking that the juices run clear when pierced.

Serve the Ayam Percik hot, garnished with fresh coriander or finely sliced red chilies for a vibrant touch. Pair it with steamed rice, cucumber slices, and sambal belacan for a traditional Malaysian meal. For an authentic presentation, serve on banana leaves for a rustic and aromatic experience.