Indonesian Ayam Betutu

Today on the Takrecipe website, we’re bringing you a taste of Bali with Ayam Betutu, a flavorful and aromatic roasted chicken dish that embodies the essence of Indonesian cuisine. This traditional Balinese delicacy is marinated with a fragrant blend of spices and slow-cooked to perfection, resulting in tender, juicy meat infused with deep, rich flavors. Whether you’re looking to explore new international dishes or impress guests with something exotic, Ayam Betutu is a must-try dish that will transport your taste buds straight to the heart of Indonesia.

Ingredients (Serves 4-6 people)

• For the Chicken:
• 1 whole chicken (about 1.5 kg)
• 2 tablespoons lime juice
• 1 teaspoon salt
• For the Spice Paste (Basa Gede):
• 5 shallots, chopped
• 6 cloves garlic, minced
• 5 red chilies, chopped (adjust for spice preference)
• 1-inch piece of turmeric, grated
• 1-inch piece of ginger, grated
• 1-inch piece of galangal, grated
• 2 stalks lemongrass, finely chopped
• 1 teaspoon shrimp paste (optional)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon black pepper
• 1 tablespoon palm sugar or brown sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 kaffir lime leaves, finely chopped
• For Cooking:
• 2 banana leaves (or foil, if unavailable)
• 2 tablespoons coconut oil
• 1 cup water

Prepare the Chicken

Rinse the chicken thoroughly and pat it dry. Rub the chicken inside and out with salt and lime juice. Let it rest for 15 minutes to absorb the flavors.

Make the Spice Paste (Basa Gede)

Blend or pound the shallots, garlic, chilies, turmeric, ginger, galangal, lemongrass, shrimp paste, coriander, cumin, black pepper, sugar, and salt into a smooth paste using a mortar and pestle or a food processor. Heat vegetable oil in a pan and sauté the spice paste for 3-5 minutes until aromatic. Add kaffir lime leaves and stir for another minute. Remove from heat.

Marinate the Chicken

Generously coat the chicken inside and out with the spice paste. Ensure the paste gets under the skin and into the cavity for maximum flavor. Wrap the chicken tightly in banana leaves (or foil if unavailable) to retain moisture and enhance the aroma.

Cooking the Chicken

Steaming Method: Place the wrapped chicken in a steamer and steam for 1.5 hours until fully cooked and tender. Roasting Method: Preheat the oven to 180°C (350°F). Place the steamed chicken on a baking tray, brush with coconut oil, and roast for 30 minutes until golden brown.

Serving

Unwrap the banana leaves and transfer the chicken to a serving platter. Serve hot with steamed rice, sambal matah, and fresh vegetables.

Tips:

Use Fresh Spices 

🟢Freshly ground spices enhance the aroma and depth of flavor in this dish. Avoid using pre-ground spices if possible.

Marinate Overnight 

🟢For the most flavorful chicken, let it marinate overnight in the fridge to allow the spices to penetrate the meat fully.

Adjust the Heat Level 

🟢Balinese food can be quite spicy, but you can control the heat by reducing or increasing the number of chilies in the spice paste.

Other Indonesia foods:

• Indonesian Salad Recipe
• Chicken Salad Recipe
• Olivier Salad Recipe