Ayam Betutu is a legendary dish from Bali, renowned for its long cooking process and incredibly rich blend of spices, often referred to as Bumbu Genep (complete Balinese spice mix). The “Kuah” (broth) version is slightly wetter and perfectly suited to be enjoyed with hot rice.

This dish became hugely popular because the spices penetrate the meat perfectly, even into the bone, delivering a distinctive Indonesian flavor profile that is spicy, savory, and slightly tangy.

Why Ayam Betutu Kuah Is So Loved

1. Bumbu Genep is Key: The deliciousness of Betutu lies in the Bumbu Genep, which uses over a dozen spices, including turmeric, ginger, galangal, lemongrass, chilies, and shrimp paste (terasi).
2. Slow Cooking Process: The chicken is cooked for a very long time (traditionally steamed or roasted in rice husks), making the meat extremely tender and allowing the spices to infuse into the deepest fibers.
3. Complex Flavor Profile: The resulting flavor is highly complex: spicy from the chilies, warming from the ginger and turmeric, and a fresh tanginess from the kaffir lime leaves and tamarind.

Simple Ayam Betutu Kuah Recipe

Here is a simplified recipe adapted for home cooking, yet still rich in flavor.

Main Ingredients:

• 1 whole chicken (about 1 kg) or large bone-in cuts (thighs/breasts)
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 1 tbsp tamarind paste dissolved in water (or lime juice)
• 100 ml water
• Cooking oil for sautéing

Bumbu Halus (Simple Bumbu Genep Spice Paste):

• 10 shallots
• 6 cloves garlic
• 15 red bird’s eye chilies (adjust for heat)
• 5 curly red chilies
• 2 thumb-sized pieces of ginger
• 2 thumb-sized pieces of turmeric
• 2 thumb-sized pieces of galangal (or kencur/aromatic ginger)
• 1/2 tsp toasted shrimp paste (terasi bakar)
• 1 tsp peppercorns
• Sugar and salt to taste

Instructions:

1. Prepare the Chicken:
   • Clean the chicken. Rub it with lime juice and a little salt. Let it sit briefly, then rinse.
2. Make the Paste:
   • Grind or blend all the Bumbu Halus ingredients.
3. Sauté the Spices:
   • Heat oil and sauté the spice paste, lemongrass, and kaffir lime leaves until fragrant and thoroughly cooked.
4. Cook the Ayam Betutu:
   • Rub the entire surface and cavity of the chicken with most of the sautéed spice paste. Reserve a small amount of the paste.
   • Place the chicken in a pot or wok. Add the remaining spice paste, the tamarind water, and 100 ml of plain water.
   • Cover the pot and cook over very low heat (using a slow cook technique) for at least 60–90 minutes, turning the chicken occasionally for even cooking. Add more water if the pot becomes too dry.
5. Finish and Serve:
   • Continue cooking until the liquid has reduced and thickened, and the chicken meat is extremely tender and easily falls off the bone. Adjust the seasoning.
   • Serve the Ayam Betutu Kuah with plenty of the thick gravy/spice paste, accompanied by warm rice and authentic Balinese Sambal Matah (optional).

Ayam Betutu Kuah is a must-try dish for anyone seeking the powerful and authentic flavors of the Indonesian Archipelago.