Ayam Betutu
Balinese Slow-Roasted Chicken
Ayam Betutu is a classic Balinese ceremonial dish featuring a whole chicken slow-cooked to incredibly tender perfection, infused with a rich and complex blend of aromatic spices. Traditionally roasted or steamed for hours, this dish is a labor of love that rewards with its deeply flavorful and fall-off-the-bone results.
🧂 Ingredients
- 1.5 kg Whole chicken(Choose a free-range chicken for best flavor and texture. Ensure it's cleaned and patted dry.)
- 200 g Betutu spice paste(This is a pre-made paste. If making from scratch, it typically includes ingredients like shallots, garlic, ginger, galangal, turmeric, chili peppers, candlenuts, coriander, cumin, and shrimp paste.)
- several Banana leaves(Large enough to completely wrap the chicken. Soften by briefly passing over a low flame or dipping in hot water to make them pliable.)
- 200 g Cassava leaves (or spinach/water spinach)(Young cassava leaves are preferred. Blanch them briefly before using.)
- 150 g Shallots(Finely sliced for the spice paste if making from scratch, or for layering.)
- 10 cloves Garlic(Peeled and roughly chopped for the spice paste if making from scratch, or for layering.)
- 2 stalks Lemongrass(Bruised and tied into knots, for aromatics inside the chicken.)
- 3 Bay leaves(For aromatics inside the chicken.)
- to taste Salt
- 100 ml Water(For steaming or braising if not solely roasting.)
👨🍳 Instructions
- 1
Prepare the spice paste (if not using pre-made): Finely grind or process shallots, garlic, ginger, galangal, turmeric, chilies, candlenuts, coriander, cumin, and shrimp paste until a smooth paste forms. This can take about 30 minutes.
⏱️ 30 minutes - 2
Prepare the chicken: Rinse the chicken inside and out and pat it thoroughly dry with paper towels. This helps the spices adhere better and promotes crispier skin if roasting.
⏱️ 10 minutes - 3
Marinate the chicken: Generously rub the entire chicken, inside and out, with the Betutu spice paste. Ensure an even coating. Let it marinate for at least 30 minutes at room temperature, or preferably for a few hours (or overnight) in the refrigerator for deeper flavor penetration.
⏱️ 30 minutes (plus marinating time) - 4
Stuff and wrap the chicken: Blanch the cassava leaves briefly in boiling water until wilted, then drain and squeeze out excess water. Stuff the cavity of the chicken with the blanched cassava leaves, bruised lemongrass stalks, and bay leaves. Place the stuffed chicken onto the softened banana leaves, ensuring they are large enough to enclose the chicken completely. Wrap the chicken tightly in the banana leaves, securing with kitchen twine if necessary.
⏱️ 15 minutes - 5
Cook the chicken: Choose your cooking method: \n\n**Traditional Roasting/Steaming:** Place the wrapped chicken in a large pot or steamer basket. Add about 100ml of water to the bottom of the pot if steaming. Cover tightly and cook over low heat for 4-5 hours, or until the chicken is incredibly tender and the meat easily pulls away from the bone. The aroma should be deeply fragrant.\n\n**Oven Roasting:** Preheat your oven to 150°C (300°F). Place the wrapped chicken in a roasting pan. Add a small amount of water (about 100ml) to the bottom of the pan to create steam. Cover the roasting pan tightly with foil. Roast for 4-5 hours, or until the chicken is fork-tender. For a slightly crisper exterior, you can unwrap the chicken for the last 30 minutes of cooking, increasing the oven temperature to 180°C (350°F), but be mindful of burning the banana leaves.
⏱️ 4-5 hours - 6
Rest and serve: Once cooked, carefully remove the chicken from the cooking vessel. Let it rest for 15-20 minutes before unwrapping. Serve hot, directly from the banana leaf wrapping, allowing guests to appreciate the aroma and presentation. The meat should be exceptionally moist and flavorful.
⏱️ 20 minutes
💡 Pro Tips
- ✓Ayam Betutu is a celebratory dish often served during Balinese ceremonies and special occasions.
- ✓The long, slow cooking process ensures the chicken becomes exceptionally tender and succulent, practically falling off the bone.
- ✓The complexity of the spice paste is key to the dish's signature rich and aromatic flavor profile.
- ✓Ensure the banana leaves are well-sealed to prevent moisture loss and keep the chicken tender.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Bebek Betutu: The same spice paste and cooking method can be used for duck (bebek) instead of chicken.
- Faster Oven Method: While traditional methods yield the best results, a quicker oven roast at a higher temperature (around 180°C/350°F) for 2-3 hours can be used, though the texture may differ.
- Vegetarian Betutu: A whole jackfruit or large pieces of tofu can be prepared similarly for a vegetarian version.