Oven-baked Ayam Percik

Ingredients:
1/2 chicken or 5 chicken thighs (bone-in)
4 cloves
3 cardamom pods
1 cup (250ml) thick coconut milk (santan)

In a blender, grind into a paste: 
1 large onion
6 garlic cloves
6 dried chillies (soak in water and de-seed)
2 teaspoon turmeric powder
1 1/2 teaspoon cumin powder
1 1/2 teaspoon fennel powder
1 1/2 teaspoon coriander powder
1 teaspoon brown sugar
4 stalks lemongrass (sliced)
3 kaffir lime leaves
2 tablespoons tamarind pulp
1/4 cup oil
Salt to taste

Method:
1. Blend spice paste ingredients until smooth.
2. Over medium heat, cook the spice paste in a pot until fragrant. Add in coconut milk, cardamom, cloves and cook on low heat until mixture thickens slightly. Leave to cool.
3. Marinade the chicken pieces with half of the cooled sauce. Leave in fridge for minimum 2 hours or overnight.
4. Line baking tray with foil and grease with some oil. Arrange marinaded chicken pieces on tray. Add leftover marinade over chicken.
5. Bake in preheated oven at 200c for 35-40 minutes.
6. Reheat remaining sauce. Once chicken is cooked, spoon the sauce on top of chicken pieces before serving.