Name: Ayam Betutu (Balinese Spiced Chicken)
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 500 g Chicken Thigh, bone-in preferred; 2 Banana Leaves, softened over heat; 5 Shallots, roughly chopped; 5 clove Garlic, roughly chopped; 1 inch Galangal, sliced; 1 Lemongrass, tender part sliced; 3 Candlenuts, roughly chopped; 3 Makrut Lime Leaves, torn; ½ tsp Shrimp Paste, mashed; ¾ tsp Ground Turmeric, for spice paste; 1 tsp Coriander Seeds, lightly crushed; ½ tsp Cumin Seeds, lightly crushed; 1 tsp Red Chilli Powder, adjust to taste; 1½ tbsp Coconut Oil, for frying spice paste; ¾ tsp Salt, adjust to taste; ½ Lemon, for finishing

1 hr 45 mintotal

Prep 30 min · Cook 1 hr 15 min

Serves: 2
Difficulty: Hard
Spice: Medium

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Method

Blend the shallots, garlic, galangal, lemongrass, candlenuts, shrimp paste, turmeric, coriander seeds, cumin seeds, red chilli powder, salt, and a splash of water into a thick spice paste.
Heat the measured coconut oil in a pan. Fry the spice paste until it smells cooked and the oil begins to separate.
Rub the cooked spice paste all over the chicken, pushing some paste into the cuts and under the skin if using skin-on pieces.
Line a heavy pot with softened banana leaves. Place the chicken inside with makrut lime leaves and wrap loosely with the leaves.
Cover and cook on low heat until the chicken is tender and releases flavorful juices. Add a splash of water only if the pan becomes dry.
Open the banana leaves, spoon the reduced spice juices over the chicken, and finish with lemon juice before serving.

How to tell it's done

The chicken should be tender, deeply stained with spices, and coated in a thick aromatic paste rather than a loose sauce.

Getting it right

Tip

Frying the spice paste before wrapping the chicken gives a cleaner flavor and avoids raw spice harshness.

What to serve it with

Serve with steamed rice, cucumber slices, and a simple sambal-style chilli relish.

Common mistakes

The spice paste tastes raw or the pan dries out.: Fry the paste until the oil separates before coating the chicken, then cook covered on low with a splash of water only if needed.

Substitutions

Use chicken drumsticks if chicken thighs are unavailable; keep the cooking slow so the meat stays tender.
Use parchment paper only as a practical fallback for banana leaves; it will not add the same aroma.
Use ginger only if galangal is unavailable, but the flavor will be less authentic.
Do not serve candlenuts raw; they must be cooked thoroughly inside the spice paste.

Storing and reheating

Refrigerate Balinese spiced chicken for up to 3 days. Reheat covered with its reduced spice juices; freeze for up to 2 months.

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Ingredients