Step 1

Pat the chicken dry with an absorbent paper towel. Marinate the chicken with salt, turmeric powder, and chili boh for at least 2 hour or overnight for the best result

Step 2

Put all ingredients for the ground paste in a food processor. Process into a paste consistency

Step 3

Preheat a large wok or pan with 3 tbsp cooking oil. Add the ground paste and stir fry until aromatic, about 8-10 minutes. Add the tamarind paste, coconut cream, coconut milk, followed by the seasonings. Stir to combine. Add the chicken pieces and bring the sauce to a simmer. Cover with a lid. Let the chicken cook for 25-30 minutes for drumsticks (depending on the cuts you use) or until the chicken is cooked through

Step 4

Remove the chicken pieces from the sauce. Continue to cook the sauce over medium-low heat to evaporate water and to thicken the sauce slightly. Have a taste and adjust to your preference

Step 5

Heat saute and when it says "hot". Add oil. Add the ground paste and stir fry until aromatic, about 8-10 minutes. Add the tamarind paste followed by the seasonings. Stir to combine. Deglaze the pot by pouring about 200 ml of chicken broth. Scrape the bottom of the pan really well to make sure nothing stuck at the bottom. We do this so it won't trigger a "burn" alert. Turn off the saute mode

Step 6

Add the chicken pieces and cover with the lid. Turn the pressure release valve to "sealing". Set the timer to 8 minutes for bone-in drumsticks and chicken thighs. If you use a leg quarter, set the timer to 12 minutes. If you use chicken wings, set the timer to 5 minutes. Then let the pressure release naturally. When the valve collapse, you can unlock the lid

Step 7

Remove the chicken pieces from the pot. Stir in the coconut cream and press saute mode to let it cook until the sauce reduces slightly. Have a taste and adjust to your preference

Step 8

Oil the base of your air-fryer basket with some oil. Arrange the chicken pieces on the basket in one layer. You will need to cook in batches. Baste the chicken using a pastry brush, with the sauce. If there's a grill function, you can use that. It's 375 F until the chicken is slightly charred at some spots

Step 9

Preheat the pan over medium-high heat. Add a bit of oil, about 1 Tbsp. Add the chicken pieces and baste with the sauce as needed. Cook until you get some chars at certain spots

Step 10

Turn on the broil function on your oven. Arrange the chicken on a baking sheet lined with aluminum foil. Baste the chicken with the sauce. Put the baking sheet inside the oven and let it broil on low until you get some nice chars on certain spots

Step 11

Serve with some rice and the drizzle some of the sauce on the ayam percik or serve the sauce on the side