A Glasgow institution since 1996, Mother India is the go-to destination for authentic Indian food in the city. From dishes such as Garlic Chilli Chicken to Lamb Raan, I’ve yet to find a dish that I dislike. In this post, I recreate one of my favourite dishes, Mother India’s Butter Chicken.
With the flagship restaurant Mother India in Westminster Terrace, Monir Mohammed created a gem. With commitment to cooking quality authentic Indian food with local produce, fresh herbs and the best whole spices, it is no wonder that the restaurant became a roaring success. Now with five outlets, including takeaways and a cafe in Edinburgh, there is no slowing down for the brand.
My parents and I have been known to drive 30 minutes to Dining In With Mother India (The Den) on Argyle Street to grab takeaway then drive all the way home. Is it worth the hour round trip? Without a doubt. Nowhere else in the area compares for me.
When Monir released Mother India At Home, filled with stories and recipes, including Mother India’s Butter Chicken, it was time to see if I could recreate the dishes that I loved at home myself. Would I be able to do the dish justice? Would it taste anything like the authentic original Mother India’s version? I’m pleased to say it turned out almost similar. All that was missing was the Mother India touch, oh and my very own tandoor oven.
Do you want to create Mother India’s Butter Chicken for yourself? It was rather easy to prepare and in no time, you’ll have a dish bursting with flavour. You can batch make the sauce and freeze in advance as the sauce is prepared separately from the chicken at the start. This helps cut down on time on those days you’re after something quick. Just remember to have a chapati or naan bread alongside to dip into the sauce. It’s definitely worth it.
- 30g Ghee or Vegetable Oil
- 1 medium onion, finely chopped
- 3 green chillies, finely chopped
- 2 cloves of garlic, finely chopped
- 1 inch of fresh ginger, chopped
- 6 cloves
- 5 green cardamom pods
- ½ teaspoon roasted cumin seeds, crushed
- 200g tin of chopped tomatoes
- ½ tablespoon tomato purée
- 1 tablespoon natural yoghurt
- 1 teaspoon salt
- ½ teaspoon red chilli powder
- ½ teaspoon ground turmeric
- 1 tablespoon sunflower oil
- 4 chicken supremes (this can be substituted for breasts or thighs)
- 300ml double cream
- Handful of Flaked Almonds
- Salt and black pepper
- Preheat the oven to 190°C/gas mark 6.
- Heat the ghee or oil in a large frying pan and add the onion. Cook gently until soft, then add chilli, garlic and ginger, simmering for 5 minutes.
- Add cloves, cardamom pods and cumin seeds. Stir thoroughly and cook for another 5 minutes, then add the tinned tomatoes and purée.
- After another 5 minutes add the salt, chilli powder, turmeric and yoghurt to the sauce. Cook for another 5 minutes, adding a little water if the mixture starts to stick to the pan.
- In another oiled frying pan, once hot, add the chicken, sear until golden brown and season. Add the chicken to the sauce and simmer for 10 minutes, stirring in the cream.
- Transfer the contents to an ovenproof dish and scatter with some almonds. Place in the oven and roast for 12 minutes.
- Serve with basmati rice.