Ayam Betutu Gilimanuk

Balinese Spicy Braised Chicken

There are two version of Ayam Betutu or Balinese Spicy Braised Chicken: The drier Bangli version that wraps the chicken in coconut leaves, covers it with rice bran, which is then burned until cooked. It took a total of eleven hours of cooking time to get a good Bangli Betutu Chicken. The Gilimanuk version is a lot faster to make. The chicken is simmered in Balinese spices or basa genep until it absorbs all the liquid, resulting a moist betutu chicken. You may substitute cabe puyang or long pepper with black peppercorns.


  • 100 ml cooking oil
  • 1 whole free range chicken (about 750 gr)
  • 4 pcs Indonesian bay leaves or regular bay leaves
  • 8 gr sugar (about 2 teaspoons)
  • 10 gr salt (about 2 teaspoons)
  • 2 liters water

Aromatic Spices, finely Chopped

  • 7 pcs cayenne pepper or red chilli paddies (optional)
  • 40 gr shallots (about 10 cloves)
  • 8 pcs large red chilli
  • 30 gr garlic (about 6 cloves)
  • 2 tsp coriander powder
  • 2 gr nutmeg powder
  • 4 pcs long pepper or black peppercorn
  • 3 stalks lemongrass, use its white part only
  • 2 cm galangal
  • 2 cm kencur/Kaempferia galanga (or ¼ teaspoons Kaempferia galanga powder)
  • 2 cm fresh turmeric (or ¼ teaspoon of turmeric powder)
  • 4 pcs lime leaves



  1. Wash the chicken and cut it into 4 pieces.
  2. Make the Balinese spices: In a bowl, put all the chopped aromatic spices. Add cooking oil, sugar, salt and bay leaves. Mix well.
  3. Marinate the chicken with the Balinese spices and set aside to marinade for 1 hour.
  4. Place the chicken and the spices in a medium stock pot over medium heat. Add water, bring to boil. Cover the pot with lid and slow cook for another 45-60 minutes until the chicken is done and tender.