A lower-calorie way to make Ayam masak merah
Ayam masak merah browns in the oven before the tomato-chilli glaze
Oven-browned skinless chicken and a reduced tomato-chilli sauce recreate ayam masak merah for about 500 kcal with peas and rice.
Ayam masak merah traditionally gains contrast from fried chicken meeting a red sauce. The home-friendly lighter route separates those jobs: chicken browns on a hot rack in the oven, while tomato, chilli and onion reduce on the hob. They meet only long enough for the sauce to glaze the surface, preserving roasted edges without deep-frying.
What changes—and what stays
From with deep-fried skin-on chicken, more sugar and a large rice serving often 680–880 kcal to 500 calories
Oven-brown skinless chicken on a rack, reduce fresh tomato and chilli separately and use only 20 grams of sugar across six servings. Roasted chicken supplies savoury edges, dried chilli and ginger give warm heat, and tomato with a little tamarind balances sweetness and acidity.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Oven-brown skinless chicken on a rack, reduce fresh tomato and chilli separately and use only 20 grams of sugar across six servings | Roasted chicken supplies savoury edges, dried chilli and ginger give warm heat, and tomato with a little tamarind balances sweetness and acidity. |
How the flavor stays
Roasted chicken supplies savoury edges, dried chilli and ginger give warm heat, and tomato with a little tamarind balances sweetness and acidity.
A cost rule that survives inflation
Fresh tomato, onion and frozen peas build a large, vivid dish around one kilogram of chicken without cooking oil for deep-frying.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1 kgskinless chicken thigh
- 800 gfresh tomatoes
- 450 gonions
- 25 gdried chillies
- 40 gginger and garlic
- 15 grapeseed oil
- 20 gbrown sugar
- 20 gtamarind paste
- 350 gfrozen peas
- 330 gdry brown rice
- 2kaffir lime leaves
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Coat chicken with dry aromatics, not oil
Trim the thighs, rub with blended ginger, garlic and a little chilli, then leave uncovered in the fridge to dry the surface.
Look for: The chicken surface is tacky but not wet, with no skin or large white fat deposits remaining.
Step 2 · follow the visible cue
Roast on a hot rack for fried-style edges
Arrange chicken on a rack over a preheated tray, mist with measured oil and roast until browned and 74°C at the centre.
Look for: Edges are deep gold, the underside is dry and released juices have fallen beneath the rack.
Step 3 · follow the visible cue
Reduce the red sauce until it spits slowly
Cook onion-chilli paste until sweet, add chopped tomato, sugar, tamarind and lime leaves and simmer uncovered.
Look for: The sauce is deep red, a spatula exposes the pan for several seconds and no raw onion smell remains.
Step 4 · follow the visible cue
Glaze without softening the roast
Fold chicken and peas through the sauce for two minutes, then serve at once with fifty-five grams dry-weight rice per person.
Look for: Red sauce coats rather than buries the chicken, peas remain green and browned corners are still visible.
Calories at the same serving size
225 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate for three days or freeze the sauced chicken for two months. Store and reheat rice separately until piping hot.
Refrigerate for three days or freeze the sauced chicken for two months. Store and reheat rice separately until piping hot.
Frequently asked questions
Can the sauce be made less spicy?
Yes. Remove chilli seeds or use fewer dried chillies while retaining ginger, tomato and tamarind.
Why add peas at the end?
They keep their colour and sweet pop, which contrasts with the concentrated red sauce.
- skinless chicken thigh1 kg
- fresh tomatoes800 g
- onions450 g
- dried chillies25 g
CaloNote · mobile analysis example
Check the Ayam masak merah serving you actually made
Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
Make another familiar dinner lighter
Otah: a lighter Singaporean recipe with a clear doneness check
Singaporean Otah for eight: pound a coarse fish paste, wrap shallow portions in banana leaf, and grill until aromatic and set. The measured formula uses white fish, prawns, light coconut milk, egg, and chilli; the reliable finish is the parcel is firm but moist with visible fish flakes and no free oil. About 420 kcal per portion.
See the recipe
Chicken satay: a lighter Singaporean recipe with a clear doneness check
Singaporean Chicken satay for eight: marinate equal chicken pieces, grill on spaced skewers, and thin measured peanut sauce with lime. The measured formula uses skinless chicken thigh, peanut butter, cucumber, red onion, and lemongrass; the reliable finish is the chicken reaches 74 °C with charred edges and remains juicy. About 420 kcal per portion.
See the recipe