This dish is different from the spicy, creamy coconut milk and tomato based Ayam Masak Merah.
This recipe was passed on from my mother's generation.
The main ingredients are:
1- Fresh Red chillies-20 pieces (cut and blend).
2-Whole smoked Garlic-5 pieces ( peel and blend)
3- Chicken thigh (2 pieces) and wings (5 pieces)
4-Salt to taste.
Roughly chopped the peeled garlic and fresh red chillies.
Place it into a blender with some water and blend it into a paste.
Heat up a wok with 1/2 cup of cooking oil.
Add in the blended paste and simmered until fragrant.
Add in the chicken meat and cooked thoroughly until it fully absorbed the gravy.
Add in salt to taste and serve.
Up to individual preference- Free range chicken tasted better than farmed ones as they are much more leaner and muscled-the taste was hot, slightly pungent due to the garlic and gave a kick to the palate with every bite-addictive red hot gravy goes well with Basmathi rice. 
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