Chef-tested recipe
Whole banana-leaf chicken slowly cooked with complete Balinese base genep spice paste
Ayam betutu is a Balinese whole-chicken preparation seasoned inside and out with base genep, the island’s complete spice paste. Shallots, garlic, chillies, candlenuts, turmeric, ginger, galangal, kencur, lemongrass, coriander, pepper, shrimp paste, and fragrant leaves penetrate the bird during a long banana-leaf cook. Traditional versions may spend many hours in embers. This home method slowly steams and then roasts the wrapped chicken, preserving its tenderness and concentrated aromatics. The dish requires no sugar or starch; only the usual rice accompaniment is replaced with vegetables.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 50 mins
- Cook Time
- 3 hours 30 mins
- Resting Time
- 10 mins
- Marinating Time
- 2 hours
- Total Time
- 6 hours 30 mins
- Cuisine
- Indonesian — Bali
- Course
- Main course
- Cooking Method
- Banana-leaf steaming and roasting
- Difficulty
- Advanced
- Best Served With
- Sambal matah Fresh cucumber Blanched green beans Shredded cabbage Fresh lime
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large covered steamerpaid link
- Roasting traypaid link
- Food processorpaid link
- Mortar and pestlepaid link
- Wide frying panpaid link
- Kitchen twinepaid link
- Digital kitchen scalepaid link
- Instant-read thermometerpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
Ingredients
For the chicken
- Whole chicken, approximately 1.6 kg: 1 piece
- Fine sea saltpaid link: 15 g
- Banana leaves, softened over heat: 500 g
For the base genep
- Asian shallots, peeled: 180 g
- Garlic cloves: 50 g
- Large red chillies, chopped: 70 g
- Red bird’s-eye chillies: 20 g
- Candlenuts, lightly toastedpaid link: 50 g
- Fresh turmeric, peeled: 40 g
- Fresh ginger, peeled: 40 g
- Fresh galangal, peeled: 50 g
- Fresh kencur, peeled: 15 g
- Lemongrass, tender inner stalks: 60 g
- Toasted shrimp paste: 10 g
- Coriander seeds, toastedpaid link: 8 g
- Cumin seeds, toastedpaid link: 4 g
- Ground black pepper: 5 g
- Freshly grated nutmeg: 1 g
- Ground cloves: 1 g
- Coconut oilpaid link: 70 ml
- Makrut lime leaves, very finely sliced: 10 g
- Indonesian salam leaves: 10 g
- Fine sea saltpaid link: 8 g
For sambal matah
- Asian shallots, very thinly sliced: 120 g
- Lemongrass, tender inner stalk finely sliced: 25 g
- Red bird’s-eye chillies, thinly sliced: 10 g
- Makrut lime leaves, finely shredded: 4 g
- Fresh lime juice: 30 ml
- Coconut oil, warmedpaid link: 30 ml
- Toasted shrimp paste: 2 g
- Fine sea saltpaid link: 2 g
For low-carb serving
- Cucumber, sliced: 300 g
- Green beans, blanchedpaid link: 400 g
- White cabbage, finely shredded: 350 g
Preparation Overview
Source fresh aromatic roots and identify kencur and salam leaves correctly. Wear gloves for turmeric and chillies. Toast the candlenuts and shrimp paste safely, then pound or process the base genep to a coarse paste. Loosen the chicken skin carefully so seasoning can reach the breast and thighs. Soften banana leaves over a low flame or in hot water so they bend without splitting.
Method
Make the base genep. Process the shallots, garlic, chillies, candlenuts, turmeric, ginger, galangal, kencur, lemongrass, shrimp paste, coriander, cumin, pepper, nutmeg, cloves, coconut oil, lime leaves, salam leaves, and 8 g salt to a coarse paste.
Cook the paste. Fry the base genep in a wide pan over medium heat for 12 to 15 minutes until deeply aromatic and the raw shallot smell has gone. Cool completely.
Prepare the chicken. Pat the chicken dry and season the cavity and exterior with 15 g salt. Carefully loosen the skin over the breast and thighs.
Apply the seasoning. Rub two-thirds of the cooled paste under the skin and over the entire bird. Put the remaining paste inside the cavity.
Marinate. Cover and refrigerate for 2 hours.
Wrap the chicken. Layer the softened banana leaves, place the chicken in the centre, and wrap tightly into a sealed parcel. Tie with kitchen twine.
Steam slowly. Place the parcel on a rack in a covered steamer and steam gently for 2 hours, topping up the water with boiling water as required.
Roast in the leaf. Transfer the parcel to a tray and roast at 180°C for 75 minutes.
Brown and check. Open the top of the leaves carefully, return to the oven for 15 minutes, and confirm that the thickest thigh reaches at least 74°C.
Rest and serve. Rest for 10 minutes. Mix all sambal matah ingredients, carve the chicken, and serve with the sambal, cucumber, green beans, and cabbage.
Beginner Technique Notes
Candlenuts must be cooked before eating. Toast them and cook the complete spice paste thoroughly.
Fresh turmeric stains hands and surfaces; gloves and a non-porous cutting board are helpful.
Banana leaves should be softened before wrapping or they will split and release steam.
Keep the steamer supplied with boiling water so the temperature remains steady.
Open the parcel away from the face because trapped steam can cause burns.
Tips and Variations
Kencur has no exact substitute. If unavailable, omit it rather than using an excessive amount of ordinary ginger.
Salam leaf is not the same as Mediterranean bay leaf. Omit it if unavailable or source Indonesian daun salam.
A duck can be prepared in the same style, but it requires a longer cook and gives a richer result.
For less heat, reduce bird’s-eye chilli while retaining the large red chilli for colour and aroma.
Do not add sugar; slow-cooked shallots and aromatics provide natural sweetness.
Serving Ideas
- Open the banana-leaf parcel at the table so the aromatic steam is part of the presentation. Carve the chicken and spoon its spiced juices over the meat. Rice is customary, but cucumber, green beans, cabbage, and a measured amount of sambal matah create a complete low-carb plate without changing the base genep or betutu method.
Storage
Remove leftover meat from the carcass within 2 hours and refrigerate with its cooking juices for up to 3 days. Reheat covered at 170°C until 74°C, then uncover briefly. Freeze the cooked chicken for up to 2 months. Sambal matah is best fresh and should be refrigerated for no more than 1 day.
Nutritional Value
Allergen Notes
Contains tree nuts through candlenuts and crustacean shellfish through shrimp paste. Contains coconut. Sambal matah also contains shrimp paste. Use separate equipment and do not serve to anyone with the relevant allergies.
Frequently Asked Questions
What is base genep?
Base genep is a complete Balinese spice paste made from layered roots, bulbs, chillies, nuts, seeds, shrimp paste, and fragrant leaves.
Why wrap the chicken in banana leaves?
The leaves trap moisture, protect the spice paste, and contribute a gentle herbal aroma during slow cooking.
Can ayam betutu be made without a steamer?
A tightly covered roasting vessel with a rack and a little boiling water can create a similar moist environment.
Are candlenuts safe raw?
No. Candlenuts must be toasted and cooked thoroughly before consumption.
Can I omit shrimp paste?
Yes for an allergy, although the savoury Balinese profile will be lighter. Increase salt carefully rather than using an unrelated seafood product.
