Authentic Ayam Betutu (Balinese Spiced Chicken)
A classic Balinese ceremonial dish, Ayam Betutu features a whole chicken generously coated in a fragrant 'basa gede' spice paste, wrapped in banana leaves, and slow-cooked for hours until incredibly tender and aromatic. This recipe brings the authentic taste of Bali to your kitchen.
Nutrition per serving
Ingredients
Poultry(1)
- whole chicken- 1.5 kgCleaned, with skin on
Vegetable(2)
- shallots- 150 gPeeled and roughly chopped
- garlic- 8 clovesPeeled
Spice(4)
- red chilies- 50 gStems removed, adjust to spice preference
- galangal- 30 gPeeled and roughly chopped
- fresh turmeric- 50 gPeeled and roughly chopped
- coriander seeds- 1 tbspToasted
Root Vegetable(1)
- ginger- 40 gPeeled and roughly chopped
Nut(1)
- candlenuts- 5 piecesToasted until lightly browned
Herb(1)
- lemongrass- 2 stalksWhite part only, finely sliced
Paste(1)
- shrimp paste (terasi)- 1 tspToasted
Oil(1)
- coconut oil- 3 tbspfor blending and frying
Condiment(1)
- salt- 1.5 tspor to taste
Sugar(1)
- palm sugar- 1 tspGrated
Other(1)
- banana leaves- 4 large piecesWarmed to soften
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Unlock AI featuresInstructions
Create the Spice Paste (Basa Gede)
In a food processor or blender, combine the peeled shallots, garlic, red chilies, chopped galangal, ginger, and fresh turmeric. Add the toasted candlenuts, coriander seeds, sliced lemongrass, and toasted shrimp paste (terasi).
Pour in the 3 tbsp of coconut oil and blend until you have a smooth, vibrant paste. You may need to scrape down the sides a few times.
Using fresh turmeric is key for the authentic color and flavor. Wear gloves when handling it to avoid staining your hands!
Cook the Paste
Heat a large pan or wok over medium heat. Add the blended spice paste and cook, stirring frequently, for about 10 minutes.
The paste will become highly fragrant, darken slightly, and the oil will start to separate. This step is crucial for developing deep flavors. Stir in the 1.5 tsp of salt and 1 tsp of palm sugar. Remove from heat and let it cool completely.
Don't rush this step! Properly cooking the paste removes the raw taste of the aromatics and creates a much richer final dish.
Marinate the Chicken
Pat the 1.5 kg whole chicken whole chicken dry with paper towels. Place it in a large bowl.
Take about three-quarters of the cooled spice paste and rub it all over the chicken, making sure to get it under the skin and inside the cavity. Let the chicken marinate for at least 30 minutes, or overnight in the refrigerator for best results.
For an even more traditional flavor, you can stuff the chicken cavity with blanched cassava leaves mixed with the remaining spice paste.
Wrap in Banana Leaves
Preheat your oven to 160°C (320°F).
Lay out two large pieces of softened banana leaves on your work surface, overlapping them to create a large wrapping area. Place the marinated chicken in the center. Spoon any remaining paste over it. Wrap the chicken tightly, folding the leaves over to create a secure parcel. Use kitchen twine to tie it up securely, like a package.
If you can't find banana leaves, you can use a double layer of parchment paper followed by a layer of aluminum foil to create a tight seal.
Slow-Cook to Perfection
Place the wrapped chicken parcel on a wire rack set inside a roasting pan. Pour about 250ml of water into the bottom of the pan (this creates steam and prevents the leaves from burning).
Bake in the preheated oven for ** hours**. The chicken is done when it is incredibly tender and the meat easily falls off the bone.
Alternatively, you can steam the parcel in a large steamer over medium heat for 2.5 to 3 hours. Ensure you top up the water in the steamer as needed.
Rest and Serve
Carefully remove the pan from the oven. Let the chicken rest in its wrapping for 15 minutes before opening.
To serve, place the parcel on a large platter and cut the twine. Carefully unwrap the banana leaves, being mindful of the hot steam. The chicken will be succulent and surrounded by flavorful juices. Serve immediately with steamed rice and a side of sambal matah for a complete Balinese feast for 4 people.
Don't discard the juices in the wrapping! They are incredibly flavorful and perfect for spooning over the chicken and rice.
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