Homemade Harissa Paste

Ever since I stumbled upon harissa — that fiery, fragrant North African chili paste — I’ve been absolutely obsessed. The problem? It’s nearly impossible to find in Malaysia. Not even Shopee had it! So, in true home-cook fashion, I thought, haiya, why not make it myself? With a little help from ChatGPT (and some kitchen improvisation), I whipped up my own version using ingredients that are super easy to find locally i.e. Malaysia.

This homemade harissa may not be 100% authentic, but it’s totally sedap! It’s smoky, tangy, garlicky, and adds instant flavor to anything — from grilled meats to roasted veggies.

Harissa Chicken, a guaranteed stunner of a dish

My very first creation with it? A simple yet stunning one-pan harissa chicken, cooked perfectly in the air fryer.

To make the homemade harissa, all you need are soaked dried chilies, roasted red bell pepper, garlic, and a few pantry spices. Blend it all up with a splash of balsamic vinegar, salt, and oil, and you’ll have a fiery red paste that keeps well in the fridge.

For the chicken, the trick is in the marinade — a blend of harissa, soy sauce, honey, and oil. It’s the perfect balance of spicy, salty, and sweet. I lay the marinated chicken on a bed of potatoes and green peppers inside the air fryer basket (a handy trick I learned from Jamie Oliver). The veggies act as a trivet, soaking up all those delicious chicken juices while crisping beautifully.

Air fry at 200°C for 20–25 minutes, and you’ll get juicy, charred, flavor-packed chicken in no time.

Pro tip:

Use chicken chops (boneless thighs) for best results — they cook evenly and stay tender. I first tried drumsticks and thighs, but the inside stayed undercooked. For even juicier chicken, try brining your meat in a salt-sugar-water solution for an hour before cooking.

This easy, one-pan harissa chicken is the kind of meal that makes you feel like you’re dining in a cozy North African café, but without leaving your kitchen.

Simple, spicy, and oh-so-satisfying!

If you love easy-yet-delicious chicken recipes, check out Mum’s soya sauce chicken #senangtapisedap

Homemade Harissa Paste

Make this flavour-packed spicy North African chilli paste at home using easily-available ingredients

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Course Condiments

Cuisine African

Equipment

• Stick blender

Ingredients

  

• 8 dried red chilies deseeded and soaked in warm water until soft
• ½ roasted red bell pepper
• 4 garlic cloves
• 1 tbsp tomato ketchup
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• Splash of balsamic vinegar
• Salt to taste
• Oil as needed

Instructions

 

• Blend all ingredients until smooth, adding oil gradually to form a paste.
• Store in a clean jar in the fridge for up to 2 weeks.

Notes

Homemade Harissa Paste - Quick FAQ

1. What is harissa?

Harissa is a North African chili paste made from dried chilies, garlic, spices, and sometimes roasted peppers. It’s known for being smoky, spicy, fragrant, and incredibly versatile — great with meats, vegetables, grains, and marinades.

2. Why make homemade harissa instead of buying it?

In Malaysia, harissa is hard to find, even on platforms like Shopee. Making it at home gives you full control over the spice level, flavour balance, and ingredients — plus it tastes fresher and much more vibrant.

3. Is this version authentic?

No. Traditional harissa uses specific North African chili varieties — but this Malaysian-friendly version is totally sedap and captures the same smoky, tangy, garlicky spirit using local, affordable ingredients.

4. What chilies should I use?

Use soaked dried red chilies (cili kering). They give a deep colour and rich flavour. You can choose mild or spicy versions depending on your heat tolerance.

5. Do I need roasted red bell pepper?

Yes — adding roasted bell pepper gives body, sweetness, and smokiness to the paste. If you’re short on time, you can roast it in the airfryer, char it on the stove or use jarred roasted peppers (if you have access)

6. How do I blend the paste smoothly?

After soaking the dried chilies until soft, blend everything with a few tablespoons of oil. Add more oil or water if needed to achieve your desired consistency.

7. How long does homemade harissa last?

Stored in an airtight jar and topped with a thin layer of oil, it keeps 1–2 weeks in the fridge. You can also freeze it in cubes for longer storage.

8. What can I cook with homemade harissa?

So many things! Some favourites include:

Harissa chicken (airfryer or one-pan)

Roasted vegetables

Lamb or beef marinades

Stir-fried noodles

Soups and stews

Sandwich spreads or dips

Eggs (trust me, harissa + eggs is next-level)

9. Can I adjust the heat level?

Yes — just mix mild and spicy dried chilies to create the level of heat you want. You can also add more garlic, vinegar, or bell pepper to mellow out the spice.

10. Why is my harissa bitter?

It may be because the dried chilies weren’t soaked long enough or the seeds weren’t removed. Soak until fully soft, and deseed thoroughly for a smoother, sweeter flavour.