Authentic Ayam Betutu (Balinese Spiced Chicken)

What you’ll need

10 tools across 6 steps.

• pan (optional, for hot water)Essentialstep 2
• mixing bowlEssentialstep 3
• oven (with grill function)Essentialstep 5
• Food processorstep 1
• Blenderstep 1
• Wokstep 2
• kitchen twinestep 4
• Roasting panstep 5
• wire rackstep 5
• platterstep 6

Method

1. 1

   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!

   Timer: 15 minFood processorBlender
2. 2

   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.

   Cook spice paste: 10 minWokpan (optional, for hot water)
3. 3

   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.

   Marinate chicken: 30 minmixing bowl
4. 4

   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.

   Timer: 10 minkitchen twine
5. 5

   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.

   Bake chicken: 180 minRoasting panwire rackoven (with grill function)
6. 6

   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.

   Rest chicken: 15 minplatter