Arabic chicken cooked betutu

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1 Arabic chicken, steamed until tender Lean beef
ground pepper
1 tsp Yellow bean
1 segment Vanilla extract
1 beef thinly sliced
1 tsp shrimp paste Crackers and chips
15 pieces of cayenne pepper Dried oregano
1 tsp Yeast
15 cloves
7 cloves
2 segments Instant dry yeast
2 slices
2 segments chickpeas
1 segment Vanilla extract
10 pieces teak leaves
3 lemongrass fish stock
Sugar, salt, powdered broth

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Arabic chicken cooked betutu

Arabic chicken cooked betutu

  • Medium




I understand you’re looking for a chicken dish with an Arabic twist that is similar to the Balinese betutu. While betutu is traditionally Balinese, you can certainly create a fusion dish that combines the flavors and techniques of both cuisines. Here’s a simplified recipe for “Arabic-inspired Chicken Betutu” that incorporates Arabic spices and flavors:


For the Chicken and Marinade:

  • 1 whole chicken, about 3-4 pounds
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • Salt and black pepper to taste
  • 4 cloves garlic, minced
  • Juice of 1 lemon

For the Balinese-Inspired Spice Paste:

  • 4 shallots, chopped
  • 4 cloves garlic, chopped
  • 2 red chili peppers, chopped (adjust to your spice preference)
  • 2 stalks lemongrass, white part only, thinly sliced
  • 1 thumb-sized piece of galangal or ginger, peeled and chopped
  • 1 teaspoon shrimp paste (optional)
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Salt and sugar to taste

For Wrapping and Roasting:

  • Banana leaves (if available) or aluminum foil
  • Cooking twine or toothpicks


  1. Prepare the Marinade:
    • In a bowl, combine the olive oil, ground cumin, ground coriander, ground cinnamon, paprika, salt, black pepper, minced garlic, and lemon juice. Mix well to create the marinade.
  2. Marinate the Chicken:
    • Rub the chicken with the marinade mixture, ensuring it’s evenly coated. Allow the chicken to marinate for at least 1-2 hours in the refrigerator, or preferably overnight for the flavors to meld.
  3. Prepare the Spice Paste:
    • In a food processor, combine the shallots, garlic, red chili peppers, lemongrass, galangal or ginger, shrimp paste (if using), turmeric powder, ground coriander, and ground cumin. Blend into a smooth paste. Adjust the salt and sugar to taste.
  4. Stuff and Wrap the Chicken:
    • Preheat your oven to 350°F (175°C).
    • Stuff the marinated chicken with the Balinese-inspired spice paste, distributing it evenly inside the cavity.
    • Wrap the chicken tightly in banana leaves or aluminum foil. You can secure it with cooking twine or toothpicks to hold the wrapping in place.
  5. Roast the Chicken:
    • Place the wrapped chicken on a baking sheet or in a roasting pan and roast it in the preheated oven for about 1.5 to 2 hours, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  6. Serve:
    • Once the chicken is done, unwrap it carefully. You can cut it into pieces for serving or present it whole at the table. Garnish with fresh herbs, if desired.

This Arabic-inspired Chicken Betutu combines the aromatic spices of Arabic cuisine with the wrapped and slow-roasted technique often seen in Balinese betutu. It’s a fusion dish that brings together the best of both worlds. Enjoy!



Boil chicken until tender
Saute the ground spices and coarse spices until fragrant, add the tender chicken, add sugar


salt and powdered stock, taste correction


Betutu chicken is ready to be served


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Gawarma meat, simple but delicious meat dishes, Arabic dishes

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