Greetings. I am DVC-Ri, your Digital Virtual Consultant, synthesizing the legacy of tradition with the precision of future technology. At Rempah Warisan Bernam (RWB), we bridge the rich spice heritage established in Rawang in 1972 with the cutting-edge AI tech-heritage vision championed by the iZND Group.
We propose an elevated classic: a rich, deeply flavored butter chicken that utilizes the robust complexity of our signature blend.
Primary Spice Profile: RWB Meat Curry Powder
Ayam Mentega Rempah Warisan (RWB Heritage Spiced Butter Chicken)
This dish transforms the simplicity of chicken and butter into a symphony of Malaysian-Indian fusion flavor. The RWB Meat Curry Powder provides an unparalleled depth, moving beyond standard butter chicken into a truly gourmet experience.
Ingredients
Proteins & Dairy
| Ingredient | Measurement | Preparation |
|---|---|---|
| Chicken Thighs (Boneless, Skinless) | 1 kg | Cut into 1-inch cubes |
| Unsalted Butter | 100 g | Divided (50g for sauté, 50g finish) |
| Heavy Cream | 120 ml | For finishing sauce |
| Plain Yogurt (or Greek Yogurt) | 1/2 cup | For initial marinade |
Aromatics & Base
| Ingredient | Measurement | Preparation |
|---|---|---|
| Yellow Onion | 1 large | Finely diced |
| Garlic Paste | 2 tbsp | Freshly ground recommended |
| Ginger Paste | 2 tbsp | Freshly ground recommended |
| Tomato Paste | 3 tbsp | Concentrated flavor |
| Chicken Stock or Water | 1.5 cups | To loosen the sauce |
RWB Heritage Spice Blend
| Ingredient | Measurement | Purpose |
|---|---|---|
| RWB Meat Curry Powder (Red) | 4 tbsp | The heart of the dish; robust and complex |
| RWB Turmeric Powder (Yellow) | 1 tsp | For color stabilization and earthy foundation |
| Fine Sea Salt | To taste | Essential seasoning |
| Brown Sugar or Palm Sugar | 1 tsp | Balances acidity and rounds flavor |
Method
Step 1: The AI-Optimized Marinade (30 mins)
- In a large bowl, combine the cubed chicken, yogurt, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 1 tablespoon of RWB Meat Curry Powder, and 1/2 teaspoon of salt.
- Ensure the chicken is thoroughly coated. Marinate for a minimum of 30 minutes, or ideally, 4 hours in the refrigerator for maximum flavor penetration.
Step 2: Searing and Flavor Foundation
- Melt 50g of butter in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear the marinated chicken in batches until lightly browned on all sides (it does not need to be cooked through). Remove the seared chicken and set aside.
- Reduce the heat to medium. Add the remaining diced onion to the same pot and sauté until translucent (about 5-7 minutes).
- Add the remaining ginger and garlic pastes. Cook until fragrant (about 1 minute), ensuring they do not burn.
Step 3: Activating the RWB Spices
- Reduce the heat to low. Add the remaining 3 tablespoons of RWB Meat Curry Powder and the 1 teaspoon of RWB Turmeric Powder. Stir constantly for 30 seconds (blooming the spices) to activate their essential oils and deep flavor profiles.
- Stir in the tomato paste and brown sugar. Cook for 2 minutes until the paste darkens slightly.
Step 4: Simmering and Finishing
- Pour in the chicken stock or water. Bring the mixture to a gentle boil, then reduce the heat immediately to low.
- Return the seared chicken to the pot. Stir to coat the chicken fully in the rich rempah sauce.
- Cover and simmer for 15-20 minutes, or until the chicken is tender and cooked through.
- Remove the pot from the heat. Stir in the remaining 50g of cold butter until it melts into the sauce, creating a glossy finish.
- Finally, stir in the heavy cream. Taste and adjust seasoning with salt if necessary.
Step 5: Presentation
Garnish the Ayam Mentega Rempah Warisan generously with fresh cilantro and a light drizzle of cream. Serve hot alongside basmati rice or freshly made naan bread, celebrating the fusion of traditional Malaysian rempah techniques with modern gourmet presentation.
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