Ayam Bakar Bertabur - roasted chicken with herbs

Ingredients

• 1chicken
• 2salam leaves
• 2 cmgalangal
• 2 cmginger
• 2 tbsptamarind water
• 200 mlwater
• 1 tspsalt
• 7shallots
• 5 clovesgarlic
• 6candlenuts
• 5 cmturmeric
• 1 tspsalt
• 6 clovesgarlic
• 10 cmgalangal
• 4 tbspgrated coconut
• 5 cmturmeric

Instructions

1. 1

   Simmer the chicken

   Put the chicken, ground spice mixture, galangal, ginger, salam leaves, salt, tamarind water and 200 ml water in a pan. Cook gently until the liquid has evaporated.

2. 2

   Roast and garnish

   Roast the chicken slowly over a charcoal fire until brown and cooked through. For the garnish, finely chop the garlic, grate the galangal and purée the turmeric. Mix them with the grated coconut and toast in a pan until brown, then sprinkle over the chicken and serve.

What is Ayam Bakar Bertabur?

Ayam Bakar Bertabur is an Indonesian chicken dish whose name describes chicken roasted and scattered with a topping. The recipe is identified with Riau, and its combination of aromatic spices, charcoal-roasted chicken and toasted coconut makes the finish especially distinctive.

This version first simmers the chicken with a ground seasoning paste, then roasts it and adds a separate coconut garnish. That two-stage method seasons the meat before giving it browned edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the shallots and coconut contribute carbohydrates; the coconut and chicken skin can contribute fat. Serve a moderate portion with rice and vegetables to make a fuller plate.

The spice paste

Ground spices: the shallots, garlic, candlenuts, turmeric and salt form the bumbu, or seasoning paste. The recipe lists these ingredients to be ground together before they are added to the pan.

Build flavour as it simmers

Aromatics: salam leaves, galangal and ginger simmer alongside the chicken, while tamarind water adds a tangy note. Keep the heat gentle so the chicken cooks as the liquid reduces.

Reduction: cook until the liquid has evaporated, as directed, before moving on to roasting. Keep an eye on the pan towards the end so the seasoning does not catch.

Roasting over charcoal

Steady heat: roast the chicken slowly over charcoal until it is brown and cooked through. Turning it as needed helps it colour evenly without rushing the cooking.

Doneness: check that the thickest part is cooked through before serving. The recipe gives no fixed roasting time, so use the chicken’s colour and doneness as your cues.

Make the toasted topping

Fine preparation: chop the garlic finely, grate the galangal and purée the turmeric, then mix them with the grated coconut. Keeping the pieces small helps the mixture toast evenly.

Toasting: cook the garnish in a pan until brown, watching it closely because the coconut can colour quickly. Scatter it over the chicken just before serving.

What to serve with it

Rice is a simple accompaniment for the savoury chicken and its aromatic topping. Add a fresh vegetable side if you would like a more balanced plate.

Recipe notes & tips

• Prepare the spice paste before starting to cook so it is ready for the simmering stage.
• Use a gentle simmer and watch the pan as the liquid reduces.
• Keep the chicken over steady charcoal heat for more even browning.
• Check the thickest part of the chicken for doneness before serving.
• Toast the garnish until brown, stirring or turning it so it colours evenly.

Variations

• Fresh chilli: add chilli to the spice paste for a hotter seasoning.
• Lime finish: serve with lime wedges for a bright, tangy accent.
• Rice accompaniment: serve with steamed rice to make it a more substantial meal.
• Extra herbs: scatter chopped fresh herbs over the chicken when serving.
• Grill alternative: if charcoal is unavailable, roast the chicken under a hot grill until browned and cooked through.

Common mistakes to avoid

• Rushing the simmer: the liquid may remain before the chicken is seasoned; cook gently until it has evaporated.
• High charcoal heat: the outside can brown too quickly; roast slowly over steady heat.
• Uneven pieces: the chicken may cook inconsistently; turn it during roasting so it browns evenly.
• Large garnish pieces: they may toast unevenly; chop, grate and purée the garnish ingredients as directed.
• Leaving the coconut unattended: it can darken quickly; watch the pan and remove the garnish once brown.

How to store

Refrigerate leftover chicken and garnish in separate airtight containers and use within 3 days. Reheat the chicken until piping hot; warm the garnish briefly in a dry pan to help restore its toasted texture.

Frequently asked questions