Butter Chicken & Spicy Rice with Mushrooms

Ingredients

• 1 packetMAGGI Favourites Butter Chicken Recipe Base
• 500 gchicken breast fillet, diced
• 125 ml (0.5 cup)pure cream
• 1 mediumonion, chopped
• 2 tspbutter
• 2 tspoil
• 1 mediumonion, chopped
• 375 ml (1.5 cups)long-grain rice
• 1 tspfresh ginger, grated
• 0.25 tspgaram masala
• 0.5 tspground turmeric
• 750 ml (3 cups)chicken stock
• 500 ml (2 cups)button mushrooms, sliced
• To servenaan bread

Instructions

1. 1

   Prepare the chicken

   Make the butter chicken according to the directions on the MAGGI Favourites Butter Chicken Recipe Base packet, using the diced chicken, cream, chopped onion and butter.

2. 2

   Cook the aromatics

   Meanwhile, heat the oil in a large saucepan over medium heat. Add the chopped onion and cook for 2 minutes. Stir in the rice, ginger, garam masala and turmeric, and cook for 1 minute, stirring.

3. 3

   Simmer the rice

   Add the chicken stock and mushrooms, stirring as you bring the mixture to the boil. Cover the pan and simmer over very low heat for 12–15 minutes, until the rice is tender and the liquid has been absorbed.

4. 4

   Serve the meal

   Serve the butter chicken with the spicy mushroom rice and naan bread, if desired.

What is butter chicken?

Butter chicken is an Indian dish of chicken in a rich, gently spiced sauce, and this version uses a packet recipe base for a quicker preparation. Here it is paired with rice cooked with mushrooms, ginger and warm spices.

The two pans can be prepared at the same time, making the rice a useful accompaniment rather than an extra step after the chicken is finished.

Nutrition and macros by portion

The nutrition label shows one serving as written: 622 calories, 35g protein, 69g carbs, 22g fat.

The rice supplies most of the carbohydrates, while the chicken contributes much of the protein. Cream, butter and oil account for much of the fat; serve with a vegetable side to add variety and balance the plate.

The chicken and sauce

Chicken breast: Dicing it into similar-sized pieces helps it cook evenly in the packet sauce.

Cream and butter: These are part of the packet method and give the sauce its creamy character. Follow the packet directions for the cooking sequence and doneness.

Building flavour in the rice

Onion and spices: Give the onion 2 minutes in the oil, then stir the rice with ginger, garam masala and turmeric for 1 minute. This brief step brings the seasonings into contact with the grains before adding liquid.

Mushrooms: Sliced button mushrooms cook in the stock along with the rice, adding savoury flavour throughout the pan.

Getting tender, separate rice

Low heat: Once the stock reaches a boil, cover the pan and turn the heat very low. The gentle simmer helps the rice absorb the liquid without rapidly boiling dry.

Doneness: Check after 12 minutes; the rice should be tender and the liquid absorbed. If needed, continue cooking until it reaches those cues, keeping the lid on between checks.

Timing both pans

Start the rice first, then prepare the butter chicken while it simmers. The recipe gives 12–15 minutes for the rice, while the chicken follows the timing and instructions on its packet.

Use a large saucepan for the rice so the stock and mushrooms can be stirred together before the pan is covered.

Serving the plate

Spoon the creamy chicken alongside the mushroom rice so each can be served in the preferred proportion. Naan is optional and can be used to scoop up the sauce.

For a more rounded plate, add a simple vegetable side such as steamed greens or a salad.

Recipe notes & tips

• Keep the chicken pieces similar in size so they cook at a similar rate.
• Measure the stock before adding it to keep the rice-to-liquid proportions consistent.
• Stir the rice and spices for the full minute before adding the stock.
• Once the rice is covered and simmering, keep the heat very low.
• Check that the rice is tender and the liquid absorbed before serving.

Variations

• Add vegetables: Serve with steamed greens or a simple salad.
• Use chicken thighs: Swap in diced boneless chicken thighs, following the packet directions for doneness.
• Adjust the heat: Add chilli to the rice if you prefer a hotter finish.
• Change the mushrooms: Use another sliced mushroom variety in place of button mushrooms.
• Skip the naan: Serve the chicken and rice on their own for a plate without bread.

Common mistakes to avoid

• High heat after boiling: The rice may cook unevenly or dry out; turn the heat very low and cover the pan.
• Lifting the lid repeatedly: Steam escapes and slows cooking; check only near the end of the stated time.
• Crowding the rice pan: A small pan makes stirring difficult; choose a large saucepan.
• Uneven chicken pieces: They may finish cooking at different times; dice them to a similar size.
• Serving rice too early: The grains may still be firm; wait until tender and the stock is absorbed.

How to store

Refrigerate leftover chicken and rice in separate airtight containers and eat within 2 days. Reheat until piping hot, adding a splash of water to the rice if it seems dry; avoid reheating more than once.

Frequently asked questions