From the traditional kitchens of the Kutai Sultanate to modern restaurants in Samarinda, ayam cincane continues to captivate food lovers with its savory-sweet flavor and distinctive grilled aroma.

If you have ever visited Samarinda and spotted red-marinated chicken roasting over glowing charcoal, chances are it was ayam cincane, one of the most iconic dishes from East Kalimantan.

Beyond its tempting red color, the dish is rich in spices. The combination of savory and sweet flavors, along with the slightly charred surface of the chicken, creates a smoky sensation while keeping the meat tender and juicy inside.

Ayam cincane is believed to have originated from the culinary traditions of the Kutai people. In the past, this dish was not commonly served on a daily basis. Instead, it was considered a special delicacy prepared for traditional ceremonies or to welcome honored guests within the Kutai Sultanate.

Over time, the recipe spread and became part of Samarinda’s culinary identity. Today, ayam cincane can be found everywhere from small eateries to local restaurants. Although it is now easier to enjoy, its sense of exclusivity remains, especially during weddings and traditional celebrations.

Curious to try making it at home? Here is a classic Samarinda-style ayam cincane recipe! — Anggi

Samarinda Ayam Cincane Recipe

Main Ingredients

• 1 free-range chicken, cut into 8 pieces

• 2 bay leaves

• 2 stalks lemongrass, bruised

• 4 kaffir lime leaves

• 500 ml coconut water

• Cooking oil as needed

Ground Spice Paste

• 10 shallots

• 6 cloves garlic

• 10 red curly chilies

• 3 red bird’s eye chilies (adjust to preferred spice level)

• 3 candlenuts, toasted

• 1 thumb-sized piece ginger

• 1 thumb-sized piece galangal

• 1 tsp coriander seeds, toasted

• ½ tsp pepper

• 2 tbsp palm sugar, finely shaved

• Salt to taste

Cooking Instructions

1. Sauté the spice paste

   Heat about 3 tablespoons of oil in a pan. Add the ground spices and sauté until fragrant and fully cooked.

2. Add the aromatics

   Add the bay leaves, lemongrass, and kaffir lime leaves. Stir well until the aroma blends into the spices.

3. Cook the chicken

   Add the chicken pieces and stir until the surface changes color and is evenly coated with the seasoning.

4. Simmer with coconut water

   Pour in the coconut water, then add salt and palm sugar. Cook over low heat until the chicken becomes tender, the spices are absorbed, and the liquid reduces.

5. Grill the chicken

   Remove the chicken and grill briefly over charcoal or in the oven until the outside becomes slightly charred and browned. While grilling, brush the chicken with oil and the remaining sauce for deeper flavor and a richer color.

6. Serve

   Serve warm with steamed white rice and sambal.