Butter chicken with spicy rice and mushrooms

Butter chicken with spicy rice and mushrooms




  • 1 packet Maggi Flavour Butter Chicken
  • 500 grams chicken fillets, skinless and diced
  • 90ml cream
  • 1 onion, chopped
  • 2 teaspoons butter
  • 2 teaspoons oil
  • 1 onion, chopped
  • 1 1/2 long grain rice
  • 1/4 teaspoon fresh ginger, grated
  • 1/4 teaspoon garam malasa
  • 1/2 optional turmeric
  • 2 teaspoons chicken stock powder
  • 3 cups boiling water
  • 150 grams muchrooms, sliced


Prepare Maggi Butter Chicken Recipe Mix, following the directions on the packet.

Heat the oil in a large saucepan.

Add the onion and cook for 2 minutes.

Add the rice, ginger, garam masala and turmeric.

Cook, stirring, for a further 1 minute.

Add the stock powder, boiling water and mushrooms.

Bring to the boil, stirring, then cover the pan and simmer over a very low heat for 12-15 minutes or until the rice is tender and the liquid is absorbed.

Serve with a leafy green salad or steamed vegetables as a side dish.


Serving Suggestions


Leave A Comment