Betutu Chicken with Fragrant Spices

Ingredients

• 1 whole chicken, approximately 1.5 kg (3.3 lbs) 1 whole chicken, approximately 1.5 kg (3.3 lbs)
• 10 shallots, peeled 10 shallots, peeled
• 6 cloves of garlic, peeled 6 cloves of garlic, peeled
• 2 thumb-sized pieces of ginger, peeled 2 thumb-sized pieces of ginger, peeled
• 2 thumb-sized pieces of turmeric, peeled 2 thumb-sized pieces of turmeric, peeled
• 1 thumb-sized piece of galangal, peeled 1 thumb-sized piece of galangal, peeled
• 2 lemongrass stalks, white part only, thinly sliced 2 lemongrass stalks, white part only, thinly sliced
• 4 red chilies, deseeded (adjust according to spice preference) 4 red chilies, deseeded (adjust according to spice preference)
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 kaffir lime leaves 4 kaffir lime leaves
• 4 salam leaves (optional) 4 salam leaves (optional)
• Banana leaves, for wrapping (optional) Banana leaves, for wrapping (optional)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a blender or food processor, combine shallots, garlic, ginger, turmeric, galangal, lemongrass, red chilies, shrimp paste, coriander seeds, cumin seeds, black peppercorns, and salt. Blend until a smooth paste is formed.
3. 3.
   Heat vegetable oil in a large pan over medium heat. Add the spice paste and sauté for 5 minutes until fragrant.
4. 4.
   Add the kaffir lime leaves and salam leaves (if using) to the pan and cook for an additional 2 minutes.
5. 5.
   Rub the chicken inside and out with the spice paste, ensuring it is evenly coated.
6. 6.
   If using banana leaves, wrap the chicken tightly in them, securing with toothpicks or kitchen twine. Otherwise, place the chicken in a roasting pan.
7. 7.
   Roast the chicken in the preheated oven for approximately 2 hours, or until the chicken is cooked through and tender. Baste the chicken with the pan juices every 30 minutes to keep it moist.
8. 8.
   Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the Betutu Chicken with steamed rice and a side of sambal for an authentic Indonesian meal.

Treat your ingredients with care...

• Lemongrass — To release the maximum flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin before slicing.
• Turmeric — Wear gloves or use a spoon when handling turmeric to avoid staining your hands and utensils.
• Banana leaves — If using banana leaves, briefly heat them over an open flame or in a hot oven to make them pliable before wrapping the chicken.

Tips & Tricks

• For an extra smoky flavor, you can grill the chicken instead of roasting it in the oven.
• If you can't find fresh turmeric, you can substitute it with 1 teaspoon of ground turmeric.
• Adjust the spiciness of the dish by adding or reducing the number of red chilies.
• Leftover Betutu Chicken can be shredded and used in sandwiches or salads for a delicious twist.
• Make sure to let the chicken rest before carving to allow the juices to redistribute and ensure a moist and tender result.

Serving advice

Serve the Betutu Chicken with steamed rice, a side of sambal, and a fresh cucumber and tomato salad for a complete Indonesian meal. Garnish with fresh cilantro or basil leaves for added freshness.

Presentation advice

To enhance the presentation, unwrap the Betutu Chicken at the table, allowing the aromatic steam to escape and tantalize your guests' senses. Serve it on a platter lined with banana leaves for an authentic touch.