Rempah Warisan Bernam's Golden Butter Chicken Makhani

Prepare to embark on a culinary journey with our Golden Butter Chicken Makhani, an exquisite rendition of the beloved classic, elevated by the aromatic depth of Rempah Warisan Bernam's premium spices. This recipe doesn't just use spices; it celebrates them, layering the earthy warmth of Rempah Warisan Bernam Chicken Curry Powder with the vibrant hue of Rempah Warisan Bernam Turmeric Pure and the fiery kiss of Rempah Warisan Bernam Pure Chilli Powder. The intricate dance of Rempah Warisan Bernam Coriander Powder and Cumin Powder further enriches the marinade and the velvety gravy, creating a symphony of flavors that is both authentic and profoundly luxurious. Each bite promises a tender, spice-infused chicken enveloped in a rich, creamy tomato sauce – a true testament to the exceptional quality of Rempah Warisan Bernam.

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Rempah Warisan Bernam's Golden Butter Chicken Makhani

Yields: 4-6 servings Prep time: 30 minutes (plus 2 hours marinating) Cook time: 45 minutes

Ingredients:

For the Chicken Marinade:

• 1 kg boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
• 1 cup plain yogurt (full-fat)
• 2 tablespoons fresh ginger-garlic paste
• 2 tablespoons Rempah Warisan Bernam Chicken Curry Powder
• 1 tablespoon Rempah Warisan Bernam Pure Chilli Powder (adjust to spice preference)
• 1 teaspoon Rempah Warisan Bernam Turmeric Pure
• 1 tablespoon Rempah Warisan Bernam Coriander Powder
• 1 teaspoon Rempah Warisan Bernam Cumin Powder
• 1 teaspoon salt
• Juice of 1/2 lemon

For the Makhani Gravy:

• 4 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 tablespoons fresh ginger-garlic paste
• 1 cup (about 200g) crushed tomatoes or tomato passata
• 1/2 cup cashew nuts, soaked in hot water for 15 minutes and blended into a smooth paste with a little water
• 1 tablespoon Rempah Warisan Bernam Chicken Curry Powder
• 1 teaspoon Rempah Warisan Bernam Pure Chilli Powder (for color and mild heat)
• 1 tablespoon Rempah Warisan Bernam Coriander Powder
• 1 teaspoon Rempah Warisan Bernam Cumin Powder
• 1 cup chicken broth or water
• 1/2 cup heavy cream
• 1 tablespoon sugar (or to taste)
• 1 teaspoon kasuri methi (dried fenugreek leaves), crushed between palms
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with all marinade ingredients (yogurt, ginger-garlic paste, Rempah Warisan Bernam Chicken Curry Powder, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Coriander Powder, Rempah Warisan Bernam Cumin Powder, salt, and lemon juice). Mix thoroughly until the chicken is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the rich RWB flavors to penetrate deeply.

2. Sear the Chicken: Heat 1 tablespoon of butter in a large heavy-bottomed pan or Dutch oven over medium-high heat. Once hot, add the marinated chicken pieces in batches, without overcrowding the pan. Sear until beautifully browned on all sides and slightly cooked through (it doesn't need to be cooked completely, as it will finish cooking in the gravy). Remove the seared chicken and set aside.

3. Build the Gravy Base: In the same pan, melt the remaining 3 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until golden brown and softened, about 8-10 minutes.

4. Aromatic Infusion: Add the ginger-garlic paste to the pan and cook for another 2 minutes until fragrant. Now, introduce the second layer of RWB spices: add 1 tablespoon Rempah Warisan Bernam Chicken Curry Powder, 1 teaspoon Rempah Warisan Bernam Pure Chilli Powder, 1 tablespoon Rempah Warisan Bernam Coriander Powder, and 1 teaspoon Rempah Warisan Bernam Cumin Powder. Stir continuously for 1-2 minutes until the spices are fragrant, being careful not to burn them.

5. Tomato & Cashew Richness: Pour in the crushed tomatoes or passata. Cook the tomato mixture, stirring occasionally, for 8-10 minutes, until it darkens and the oil starts to separate from the edges. Stir in the blended cashew paste. Cook for another 3-5 minutes, allowing it to thicken.

6. Simmer and Combine: Pour in the chicken broth and bring the gravy to a gentle simmer. Return the seared chicken pieces to the pan. Cover and let it cook for 15-20 minutes, or until the chicken is tender and cooked through, and the flavors have melded beautifully.

7. Creamy Finish: Reduce the heat to low. Stir in the heavy cream, sugar, and the crushed kasuri methi. Taste and adjust salt if needed. Simmer for another 5 minutes, allowing the sauce to thicken slightly and the cream to incorporate. Do not boil vigorously after adding the cream.

8. Serve: Garnish generously with fresh chopped coriander leaves. Serve your Rempah Warisan Bernam's Golden Butter Chicken Makhani hot with warm naan bread, roti, or fluffy basmati rice.

Enjoy this gourmet masterpiece, a true celebration of Rempah Warisan Bernam's exceptional spice collection!

This recipe features our heritage collection:

Chicken Curry Powder

Turmeric Pure

Pure Chilli Powder

Coriander Powder

Cumin Powder