Butter Maggi Recipe

Butter Maggi? Does it even exist?

Well, I don’t know whether this type of Butter-Maggi combination is popular in India or anywhere else in the world, but it surely tastes good.

When I was writing the Maggi Bhajiya recipe last month, I thought about other potential variations of the regular 2-minute Maggi dish. And there, it clicked in my mind that you can tweak this recipe with easily available ingredient – Butter!

This, of course, is a simple variation from my side. I didn’t want to make it very different from the commonly known spicy Masala Maggi recipe, so I have used the same basics in this recipe.

I hope it makes your job a bit easier while preparing the new dish. Let’s learn to make Butter Maggi now –

Total Time – 20 minutes

Serves – 2 people

Ingredients

  • Maggi Noodles – 70 gm packet
  • Onion – 1, medium sized, finely chopped
  • Ginger-Garlic Paste – 1/2 teaspoon
  • Green Peas – 1/2 cup
  • Green Chillies – 2, slit into halves
  • Butter – 2 teaspoon
  • Tomato Ketchup – 1-1/2 teaspoon
  • Red Chilli Powder – 1 teaspoon
  • Maggi Masala Powder – 1 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Cheese – 2 tablespoon, grated
  • Salt to taste
  • Water as needed

Instructions

1. Heat some water in a cooking pot.

2. When the water comes to boil, add the Maggi noodles in it. Cook these noodles till they’re almost done.

Note – Don’t cook them for long, as we will need to stir-fry them later.

3. Take the noodles out in a plate. On the same medium flame, heat butter in a Kadai or Pan.

4. Once the butter melts down, add the finely chopped onions and salt. Saute them for 2-3 minutes.

5. Now, add the ginger-garlic paste in it, and stir-fry for 1-2 minutes.

6. Add the green chillies and green peas in it and mix well. Cook it for a couple of minutes under the lid.

7. Remove the lid and stir nicely. Add the turmeric powder, red chilli powder and Maggi masala powder in the peas mixture. Cover it again with the lid for 4-5 minutes.

8. If the peas are cooked well, add the boiled Maggi noodles and Tomato ketchup in it. Toss it gently for a minute and switch off the flame.

9. Grate the cheese on top of the Butter Maggi and garnish it with chopped coriander leaves.

Quick Tip: If you don’t want to make it heavy, skip the grated cheese garnishing. You may also replace the cheese with Nylon Sev. It will give nice crunch to your dish.

Variations for Butter Maggi

Although Butter Maggi is already derived from other variation, my creative mind doesn’t want me to stop there. So, here are few more possible variations that you can try at your home –

Fried Butter Maggi

Don’t like deep fried food? Then, it is not for you!

For this version of the recipe, you will have to deep fry the dry Maggi noodles in oil. Here are some quick steps:

  1. Deep fry the Maggi in hot oil and crumble it later on.
  2. Prepare the masala base with butter and peas as mentioned in the above recipe.
  3. When the masala is cooked, add the fried noodles into it and mix thoroughly.

Your new Maggi style is now ready to serve.

The fried Maggi tastes different than boiled noodles. So, if you like the crunchy noodles that you get as an accompaniment with Fried Rice delicacies, you must try this version at least once.

Creamy Chicken Maggi –

While naming this variation, I wanted to call it as Maharaja Maggi due to some of its rich ingredients.

But then, I realized it wouldn’t do justice to the famous Maharaja Chicken delicacy. Therefore, I settled with the Creamy Chicken name.

This non-vegetarian variation can be a useful alternative to traditional complete meal dishes. It will fill your stomach with Proteins and Carbs, and will also satisfy your craving for delicious homemade food.

Here’s how to make it –

Note – Use marinated boneless chicken pieces for the following recipe.

  1. Soak 4-5 cashew nuts in warm water for 5 minutes. Once they become soft, cut into halves.
  2. Prepare the spicy chicken base using the same spices mentioned in the ingredients section.
  3. When the chicken gravy is cooked, add the fresh cream and soaked cashews into it. Stir well and cook for a couple of minutes more.
  4. Add the boiled Maggi noodles and Tomato ketchup. Give it a stir for another minute and serve hot.

For those who don’t consume non-veg. food, you can try it with Paneer, Mushrooms and Soya Chunks.

Conclusion

Butter Maggi can’t be a part of your daily meal, but there is no harm in enjoying it once in a month or two.

The extra layer of Butter on the noodles is the one thing that makes this dish special in its own style. It brings amazingly smooth and silky in texture to the noodles. So, if you wish to experience this heavenly taste, you should now start preparing it in your kitchen.

Do try to make the variations too and let me know how they turn out. I’d love to hear your feedback and suggestions for this recipe.

2 comments… add one
  • Arijeet

    The recipe sounds good but don’t you think that adding ginger & garlic paste will compress and dominate over the smell of butter. If this happens then the taste would not come out as such.

    • Hey Arijeet,

      Yes, the ginger-garlic paste certainly helps in improving the flavor, but it won’t overpower the smell of butter. Also, the combination of butter and ginger-garlic tastes better than plain butter maggi variation.

      Do try both the versions and make changes as per your taste.

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