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Golden tamarind chicken in glossy tomato glaze

Indonesian Tamarind-Fried Chicken in Lemongrass Tomato Glaze (Ayam Goreng Bumbu Tomat)

Ayam Goreng Bumbu Tomat is an authentic Indonesian comfort dish featuring tender, tamarind-marinated fried chicken coated in a savory-sweet, glossy reduction of fresh tomatoes, aromatic onions, and fragrant lemongrass. With a perfect balance of natural acidity and umami warmth—and zero chili heat—this family-friendly classic serves 8 and brings traditional Nusantara flavors effortlessly to any dining table.
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Prep Time 15 minutes
Cook Time 25 minutes
Marination Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 portions
Course: Main Course
Cuisine: Indonesian
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Chicken & Marinade:
  • 1 whole chicken cut into 8 pieces
  • 1 tbsp tamarind water made from 1 tsp tamarind pulp mixed with 1 tbsp water
  • 2 cloves garlic mashed or finely ground
  • ½ tbsp salt
  • ½ tsp ground white pepper
  • Cooking oil for deep-frying
For the Lemongrass Tomato Glaze & Sauté:
  • 2 tbsp cooking oil for sautéing
  • 4 cloves garlic coarsely minced
  • 1 yellow onion bawang bombay, coarsely chopped
  • 1 stalk lemongrass white inner core only, bruised, then coarsely chopped
  • 3 ripe red tomatoes coarsely chopped
  • 2 tbsp tomato ketchup saus tomat
  • ¾ tsp salt
  • ½ tsp granulated sugar
  • 200 ml water

Instruction
 

  1. Marinate the Chicken: Coat the chicken pieces thoroughly with the tamarind water, mashed garlic, ½ tablespoon of salt, and ground white pepper. Let it rest for 30 minutes to absorb the flavors and tenderize the meat.
  2. Fry until Crispy: Heat enough oil in a deep pan or wok over medium heat. Fry the marinated chicken pieces until cooked through to the bone and the outer skin turns golden, crisp, and blistered (berkulit). Remove from the oil, drain well, and set aside.
  3. Sauté the Aromatics: Heat 2 tablespoons of fresh cooking oil in a pan or wok. Sauté the minced garlic, chopped yellow onion, and bruised lemongrass until fragrant and translucent.
  4. Build the Tomato Base: Add the coarsely chopped red tomatoes to the pan. Stir-fry over medium heat until the tomatoes soften, wilt completely, and release their natural juices into the aromatics.
  5. Simmer the Glaze: Pour in the tomato ketchup, ¾ teaspoon of salt, granulated sugar, and 200 ml of water. Stir well and simmer over medium heat until the liquid reduces and thickens into a rich, glossy glaze.
  6. Coat and Serve: Return the fried chicken pieces into the pan with the tomato glaze. Toss continuously until every piece is evenly coated and the savory-sweet glaze clings to the crispy skin. Remove from heat and serve hot with warm jasmine rice.

Notes

  • Chicken Selection: Best prepared using 500g to 700g of bone-in chicken pieces (such as thighs, drumsticks, or a cut-up whole chicken) to maintain juicy meat under the crispy fried skin.
  • Tamarind Prep: If using seedless tamarind paste/concentrate, mix 1 tablespoon of paste with 3 tablespoons of warm water to create the required air asam jawa.
  • Customization / Heat Option: This recipe is naturally mild and child-friendly (chili-free). If you prefer heat, stir in finely sliced bird's eye chilies (cabai rawit) along with the onions during Step 2.
  • Make-Ahead Tip: The fried chicken and the tomato-lemongrass glaze can be prepared ahead of time separately, then combined and tossed over medium heat just before serving to maintain the ideal crisp-to-saucy texture.