indonesianbalinesechickenpaleobanana-leafroastedspicy

Ayam Betutu

Name: Ayam Betutu
Prep time: 22 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Cuisine: Indonesian
Ingredients: 1 small whole chicken, about 900 g, cleaned; 120 g cassava leaves, blanched, squeezed dry, and chopped; 2 lemongrass stalks, white part finely sliced; 6 leaves kaffir lime leaves, stems removed and finely sliced; 15 ml lime juice; 6 g sea salt; 120 g shallots, roughly chopped; 8 garlic cloves; 25 g fresh turmeric, peeled and sliced; 20 g fresh ginger, peeled and sliced; 20 g galangal, peeled and sliced; 4 red bird's eye chilies; 20 g candlenuts; 6 g coriander seeds; 3 g black peppercorns; 8 g shrimp paste (terasi), toasted; 45 ml coconut oil; 8 g sea salt; 2 large sheets, about 60 g total banana leaves, softened over flame or hot water; 10 ml coconut oil; 1 lemongrass stalk, bruised

Ayam Betutu is intensely aromatic chicken perfumed with lemongrass, kaffir lime, galangal, and turmeric, wrapped in banana leaf so the meat steams in its own spiced juices. This faster version still delivers the dish's signature richness, with savory cassava leaf stuffing and a warm, complex spice profile.

2 servings

753 kcal

Indonesian

Ingredients

Ayam dan isian

1small whole chicken, about 900 g, cleaned
120 gcassava leaves, blanched, squeezed dry, and chopped
2lemongrass stalks, white part finely sliced
6 leaveskaffir lime leaves, stems removed and finely sliced
15 mllime juice
6 gsea salt

Bumbu betutu

120 gshallots, roughly chopped
8garlic cloves
25 gfresh turmeric, peeled and sliced
20 gfresh ginger, peeled and sliced
20 ggalangal, peeled and sliced
4red bird's eye chilies
20 gcandlenuts
6 gcoriander seeds
3 gblack peppercorns
8 gshrimp paste (terasi), toasted
45 mlcoconut oil
8 gsea salt

Pembungkus dan penyelesaian

2 large sheets, about 60 g totalbanana leaves, softened over flame or hot water
10 mlcoconut oil
1lemongrass stalk, bruised

Instructions

1
Preheat the oven to 220°C. If using fresh cassava leaves, blanch them in boiling water until tender, drain well, squeeze out excess moisture, and chop finely. Soften the banana leaves briefly over an open flame or by pouring hot water over them so they become pliable and less likely to tear.
2
Make the bumbu betutu. In a blender or small food processor, combine the shallots, garlic, turmeric, ginger, galangal, chilies, candlenuts, coriander seeds, black peppercorns, toasted shrimp paste, coconut oil, and sea salt. Blend to a thick, fairly smooth paste; add 1-2 teaspoons water only if needed to keep the blades moving. A thick paste fries better and develops a deeper flavor.
3
Heat a skillet over medium heat and fry the spice paste for 6-8 minutes, stirring often, until fragrant, slightly darker, and the oil begins to separate. Properly frying the paste removes any raw harshness and is essential for authentic betutu flavor. Set aside 3 tablespoons of the paste for the stuffing and rub the rest over the chicken.
4
Mix the chopped cassava leaves with the finely sliced lemongrass, finely sliced kaffir lime leaves, lime juice, sea salt, and the reserved spice paste. Toss well so the leaves are evenly seasoned and aromatic.
5
Pat the chicken dry. Rub some of the warm spice paste inside the cavity, then pack in the cassava leaf mixture firmly but not so tightly that heat cannot circulate. Rub the remaining paste all over the outside of the chicken, making sure to coat the legs and breast evenly for balanced seasoning.
6
Brush the banana leaves lightly with coconut oil. Place the bruised lemongrass stalk on the leaves, set the chicken on top, and wrap tightly. Tie or fold securely so the steam and aromas stay enclosed. Put the parcel seam-side down in a roasting pan or small Dutch oven.
7
Roast covered for 35 minutes. Then open the top of the banana leaf parcel and roast for 8-10 minutes more to let the skin take on a little color. The chicken is done when the thickest part of the thigh reaches 74°C and the juices run clear. If needed, give it an extra 5 minutes, but with a 900 g bird it should finish within this window.
8
Rest the chicken for 8 minutes before carving so the juices redistribute. Serve the chicken with some of the fragrant cassava leaf stuffing alongside or spooned over the sliced meat.

Nutrition per serving

753 kcal

Calories

68g

Protein

16g

Carbs

46g

Fat

Fiber

Notes

•Traditional ayam betutu is often cooked much longer, but using a small chicken and an oven allows a credible advanced 60-minute version with strong flavor.
•If cassava leaves are unavailable, young kale can mimic the texture, though the flavor will be less authentic.
•For deeper smokiness, char the shallots and garlic lightly before blending the paste.
•Wear gloves when handling fresh turmeric and chilies to avoid staining and irritation.

Background

Ayam Betutu is a celebrated Balinese ceremonial dish, traditionally prepared for temple festivals, family gatherings, and special occasions. It is known for its deeply spiced seasoning paste and for being wrapped, often in banana leaves, then slow-cooked until fragrant and tender. The stuffing of leafy greens reflects local ingredients and the layered aromatics typical of Balinese cooking.

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