Spicy Indonesian Lemon Basil Chicken (Ayam Betutu Daun Kemangi)

Ayam Betutu Daun Kemangi: A Flavorful Indonesian Delight

Ayam Betutu Daun Kemangi is a vibrant and aromatic Indonesian chicken dish infused with the bold flavors of traditional spices and herbs. This recipe combines succulent chicken with a rich, spicy marinade and fresh aromatic herbs, offering a deliciously unique culinary experience. Perfect for a special family dinner or an impressive meal to share with friends, this dish will transport your taste buds straight to Indonesia. Here’s how to prepare this mouthwatering Ayam Betutu Daun Kemangi step-by-step.

Ingredients:

• Chicken:
  • 1/2 kg chicken (cut into pieces)
• Herbs and Aromatics:
  • 3 bunches of kemangi (lemon basil)
  • 2 bay leaves
  • 2 stalks lemongrass (sliced thinly)
  • 4 lime leaves (torn)
  • 1 lime (juiced)
• Seasonings:
  • 1 teaspoon granulated sugar
  • 1 teaspoon sweet soy sauce (kecap manis)
• Oil:
  • Cooking oil (as needed for frying)
• Water:
  • Sufficient amount of water (approximately 500 ml)
• Spice Paste:
  • 10 red chilies
  • 15 bird’s eye chilies (adjust to taste)
  • 10 shallots
  • 6 garlic cloves
  • 1 thumb-sized piece of ginger
  • 1 thumb-sized piece of galangal
  • 1 thumb-sized piece of kencur (aromatic root)
  • 1 thumb-sized piece of turmeric
  • 1 teaspoon coriander seeds
  • 1 teaspoon black pepper
  • 1 shrimp paste (terasi udang) (toasted)
  • 4 candlenuts (toasted)

Instructions:

1. Prepare the Chicken:

   • Clean the chicken thoroughly and rub with lime juice. Let it sit for 10 minutes to help remove any unwanted odors.

2. Prepare the Herbs:

   • Slice the lemongrass thinly and cut the lime leaves into two parts, discarding the stems.

3. Make the Spice Paste:

   • Blend or grind the red chilies, bird’s eye chilies, shallots, garlic, ginger, galangal, kencur, turmeric, coriander seeds, black pepper, toasted shrimp paste, and candlenuts into a smooth paste.

4. Cooking the Spice Paste:

   • Heat some cooking oil in a pan over medium heat. Add the spice paste and cook until fragrant and slightly caramelized.

5. Add Herbs:

   • Add the torn lime leaves, bay leaves, and sliced lemongrass to the pan. Stir well to combine.

6. Cook the Chicken:

   • Add the chicken pieces to the pan and stir to coat with the spice mixture. Cook for a few minutes.

7. Simmer:

   • Pour in enough water to cover the chicken (about 500 ml). Bring to a boil, then reduce the heat and let it simmer. Add salt, a seasoning powder (optional), granulated sugar, and sweet soy sauce. Stir well.

8. Infuse the Flavors:

   • Allow the chicken to simmer gently until the water reduces and the chicken is fully cooked. This process should take about 30-45 minutes. Stir occasionally to ensure the spices are evenly distributed and adjust the seasoning as needed.

9. Add Kemangi:

   • When the water level has reduced significantly, add the kemangi leaves. Stir well and let the flavors meld for a few more minutes.

10. Finish and Serve:

    • Once the sauce has thickened and the chicken is tender and flavorful, your Ayam Betutu Daun Kemangi is ready. Serve hot, accompanied by steamed rice and enjoy the burst of aromatic flavors!

Pro Tip:
For an extra layer of flavor, you can marinate the chicken with the spice paste for a few hours or overnight before cooking. This will allow the spices to penetrate deeply into the meat.

Enjoy Your Culinary Journey:
Ayam Betutu Daun Kemangi is more than just a dish; it’s a taste of Indonesian tradition and culture. The combination of spicy, tangy, and aromatic flavors creates a meal that’s both comforting and exotic. Share this recipe with your loved ones and experience the delight of homemade Indonesian cuisine. Happy cooking! 😊❤️