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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Rich, spicy, and deeply aromatic — It’s like a culinary trip to Bali, right from your kitchen! This recipe brings together a blend of vibrant spices like turmeric, galangal, and lemongrass, simmered with chicken until the sauce thickens into a fragrant masterpiece. Pair it with steamed rice and sambal matah for an authentic Balinese experience.
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Clean the chicken and cut it into 8 pieces.
Chop all the spices finely for easier blending.
Heat vegetable oil in a pan and sauté the spices until fragrant.
Add 1 liter of water, along with the chicken, and cook for 45–60 minutes until the liquid reduces and becomes a sauce.
Enjoy Ayam Betutu with steamed rice and a side of sambal matah for an authentic Balinese experience!
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Adjust the number of red chilies to suit your spice tolerance.
For a more authentic flavor, use fresh turmeric, galangal, and aromatic ginger instead of powdered versions.
Palm sugar adds a subtle sweetness to balance the spices, but you can substitute it with brown sugar if unavailable.
Can I use chicken thighs instead of a whole chicken?
Yes, chicken thighs can be used, but the cooking time may vary slightly.
What is sambal matah?
Sambal matah is a traditional Balinese raw chili relish made with shallots, lemongrass, lime juice, and chilies.
Can I make this dish vegetarian?
You can substitute chicken with tofu or tempeh, but the cooking time will be shorter.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Can I freeze Ayam Betutu?
Yes, you can freeze it for up to 2 months. Thaw in the refrigerator and reheat before serving.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
