To Prep
Pound all the spice paste ingredients together using mortar and pestle or blender.
Heat up wok with 2 tbsp of oil and when it starts to smoke, cook spice paste for 10 mins or until fragrant. Keep stirring to avoid burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-1.jpg
Add in cloves and green cardamom pod together with coconut milk and tamarind paste and cook for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-2.jpg
Then add in water and continue to cook for 5 mins. Set aside to cool.
Clean chicken and wipe dry with a kitchen towel. Marinate chicken thighs with cooked spice paste overnight or best for 2 days.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-4.jpg
To Make
Pre-heat oven to 180°C. Line baking pan with banana leaves.
Scrape the marinade off the chicken and set chicken aside on a tray. Spread the marinade onto banana leaves.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-5.jpg
Place chicken on top of the marinade making sure to cover the marinade base to avoid it burning.https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-6.jpg
Bake chicken in the oven for 50 mins basting some oil over them midway.
Turn to top grill mode for another 8-10 mins to give the chicken surface some charring. https://asianinspirations.com.au/wp-content/uploads/2024/04/AP-7.jpg