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Ayam (Chicken) Betutu Gilimanuk Recipe


Betutu is a usually a steamed or roasted chicken or duck with a spicy marinade that is popular in Bali and Lombok. There are several recipes that can make this even spicier but this one isn’t so bad. This dish has become so popular in Indonesia and now almost every traveler will eat it regularly. The locals also eat this meal and cook it as a gift for others on special occasions. It can take up to 24 hours to cook depending on how long you marinade it for but in this recipe it shouldn’t take longer than 4 hours including cooking time. Preparation is easy and fast and this in this recipe we will use chicken.

Ingrediants and Seasonings

  • 100 ml of vegetable oil and cassava leaves (Choose fresh cassava leaves or young ones and if they’re unavailable, substitute with cabbage leaves)
  • 1 Whole young chicken, remove the tail, the claws and head
  • Enough Banana leaves to wrap the chicken. (Substitute the banana leaves with tin foil if you don’t have any)
  • 6 small shallots
  • 9 red chillies (or less if you don’t want it to be too spicy)
  • 6 cloves of garlic
  • 2 tsp ground coriander
  • 1/4 tbsp nutmeg powder
  • 1 stalk of lemongrass, the white part, thinly sliced
  • 2 cm of ginger root (A nice thumb sized piece)
  • 2 cm of turmeric (Same as the ginger, a thumb sized piece)
  • 4 cm kencur (galangal)
  • 2 tsp salt
  • 2 tsp sugar as a sweetener

The Process

How to Make Typical Chicken Betutu Gilimanuk:

  1. Put the Shallots, garlic, ginger, galangal, tumeric and chillies into the food processor bowl and then add the chopped lemongrass, ground corriander, nutmegs and salt and continuing to process until it become a thick paste.
  2. Rub a bit more than half of the spice paste onto the entire chicken.
  3. Mix the remaining spice paste with the cassava leaves, and then stuff it in the abdominal cavity of the chicken.
  4. Cover the entire chicken with banana leaves or aluminium foil.
  5. Steam it for 40 minutes. If you cannot steam it let it sit in the freezer for 2 hours.
  6. Bake in a hot oven 170 C for 2.5 hours or until ready. This recipe requires the chicken to be dry and slightly overcooked.

Serve with your favourite sambal sauces and some rice.

This is what it looks like when you adapt this recipe to North American chickens.

This is what it looks like when you adapt this recipe to North American chickens.

Have some questions or comments about this recipe?

Let us know in the comment section below and our Indonesian chef master will respond!

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