Directions

To Prep

1. Pound all the spice paste ingredients together using mortar and pestle or blender.
2. 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.
3. Add in cloves and green cardamom pod together with coconut milk and tamarind paste and cook for 3 mins.
4. Then add in water and continue to cook for 5 mins. Set aside to cool.
5. Clean chicken and wipe dry with a kitchen towel. Marinate chicken thighs with cooked spice paste overnight or best for 2 days.

To Make

1. Pre-heat oven to 180°C. Line baking pan with banana leaves.
2. Scrape the marinade off the chicken and set chicken aside on a tray. Spread the marinade onto banana leaves.
3. Place chicken on top of the marinade making sure to cover the marinade base to avoid it burning.
4. Bake chicken in the oven for 50 mins basting some oil over them midway.
5. Turn to top grill mode for another 8-10 mins to give the chicken surface some charring.