One Meal
Comments 12

Ayam Betutu (Balinese Roasted Chicken)

After having a sweet week last week, now we go back to the proper food. This time is really Indonesian. And it’s from Bali. I’m pretty sure more people know Bali than Indonesia. Well, FYI, Bali is IN Indonesia. I’ve never been there my self though, not a big fan of that island to be honest. Because I grew up in a town that surrounded by the sea too. Everywhere you go in my home town, Balikpapan, you can see sea 🙂

This is only my third times making this whole roasted chicken. I am a big fan of roasted meat, it’s healthier than frying them. But I never like cooking whole chicken. I always think it’s a lot of work (even though it isn’t), but actually… I’m a weird cook. I don’t like and scared of putting my hand inside the chicken. So it was always my one and lovely hubby helped me stuffing the chicken 😛 Weird, see? And I’m sure I’ve mentioned it before too that I’m scared of a whole fish (where you can see the head). And now, is even worse 😀


1 whole chicken, room temperature

300g savoy cabbage, sliced, boiled

7 red chilies

10 shallots

5 garlic cloves

1 tsp ground coriander

1 lemon grass, sliced

2 tsp ground pepper

1 tbsp ground galangal

1/2 tsp ground nutmeg

2 tsp ground turmeric

2 tbsp ground ginger

4 lime leaves


How to:

– Preheat the oven to 170C.

– Put all the spices (except lemon grass, cloves and the leaves) in a food processor and blitz until smooth and thick paste.

– In a hot pan with 3 tbsp oil, saute the paste until fragrance. Then add cloves, lemon grass and the leaves. Cook for 1 to 2 minutes.

– Take half of the paste out from the pan, set aside.

– Add your boiled cabbage and mix well with the remaining paste in the pan. Add salt and pepper to your taste,

– Get aluminium foil ready to wrap the chicken, so make sure its not too small.

– Put the chicken in the middle of the foil.

– Rub the chicken with salt and pepper (skin, under the skin and the inside part of the chicken).

– Put the cabbage stuffing into the chicken. Put as much as you can,

– Rub the the other half of the paste into the skin chicken. And if you cabbage left, you can just put it around the chicken.

– Wrap the chicken with the foil and make sure everything covered so you won’t get burn spot.

– Put the chicken to your baking dish (to prevent the water / juice leaking to your baking tray and oven, will be difficult to clean) and roast for 2 to 3 hours.

– Serve hot with jasmine rice.


  1. I’ve got to try this! It includes alllll sorts of flavors that I’m not used to using with chicken and I love trying new meat recipes! Looks so healthy and good!

    • Yup, you can reduce the chillies of course, might be a bit too spicy.
      And to cook it at least 2 hours, make it all juicy and tender. PLease tell me what you think about it when you try this 🙂

  2. Lovely chicken – I love trying new flavors for roasted chicken, and these sound absoultely delicious!

    • Thank you, yes, with so many spices… it really is delicious. Please do try and tell me what you think 🙂

  3. John Winslow says

    There are so many sorts of chillis I am a bit wary of the amount. Can you advise which chillis and how many for a medium hot result

  4. This looks fantastic! Like sara says, I too am always on the lookout for other ways to roast chicken. Do you reckon this is a similar rub used on the Balinese suckling pig?

    • Hmm… Sorry I can’t help you with this question. I don’t eat pork so I never tried the Balinese pig before, so I can’t answer your question 😦
      But as far I know, usually the spices they use for this roasted chicken also used for ducks. Other than that I’m not really sure.

  5. Linzeye says

    Hey – loving this recipe! The spice paste reminds me indeed of Ayam Betutu – of which the paste is very similar to the Bali crispy roast duck. I have just made this and it came out wonderfully!! I used all fresh ginger, galangal and turmeric I also added some tamerind pulp, a table spoon of grated palm sugar and some candle nuts to the spice paste for a traditional Bali vibe. Also i camt pronte the use of virgin coconut pild enough when is comes to Bali cooking. I also naughtily added some sweet soy (Kecap manis) because I can’t resist it ever. 😉 Thank you so much for sharing this recipe, takes me back to my days living Bali beautifully! Xx

  6. You’ve got ground pepper on the ingredient list as well as salt and pepper below. Is the ground pepper something other than black pepper, meaning it’s ground red chili peppers?

A nice comment will make my day ^^

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