Welcome to allrecipeszone.com site Guys! Want to know how to prepare sweet and sour Indian Butter Chicken Recipe? Butter Chicken is one of the popular Indian food around world. As per our wish we could make the hot or mild depending on the requirement. Butter Chicken can also be popularly known as Murg Makhani. Butter Chicken is served most with Kaali Daal (black lentils), Naans and a green salad. After trying many a times and received great feedback, I'm presenting you, my own recipe for the making of the delicious Butter Chicken Recipe or Murg Makhani Recipe. Well you can make it as sweet as you like to taste. Try it once, you'll never stop using this recipe again.

Cooking Time: 35 minutes
Preparation Time:50-60 Minutes
Difficulty: Medium

Ingredients For Butter Chicken Recipe

  • Skinless & boneless chicken - 1kg
  • Lemon squeeze - 1
  • Salt - 1 tsp (adjust to your taste)
  • Red chilli powder - 1 (adjust to your taste)
  • Cloves - 1
  • Peppercorns - 8-10
  • Cinnamon - 1 stick
  • Bay leaves - 2
  • Almonds - 8-10(adjust to your taste)
  • Cardamom seeds - 3-4 pods
  • Fresh Yoghurt - 1 cup (must not be sour)
  • Vegetable/Canola/Sunflower Cooking Oil - 3 tsps
  • Chopped onions - 2
  • Garlic paste - 2 tsps
  • Ginger paste - 1tsp
  • Coriander powder - 2 tsps
  • Cumin powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Chopped tomatos (paste) - 400gms
  • Chicken stock - 1/2 ltr
  • Kasuri methi (dried fenugreek leaves) - 2 tsps
  • Soft butter - 3 tsps
  • Coriander leaves to garnish

Preparation Procedure Of Murg Makhani Recipe:
  • Firstly, Mix the chicken with lemon squeeze, salt and red chilli powder in a large bowl. Keep the mix about for 30 min.
  • Heat a flat nonstick pan on medium heat and softly fry the cloves, peppercorns, cinnamon, bay leaves and almonds until it attains dark tone. Cool and add the cardamom seeds. Now grind into powder in a clean, dry grinder
  • Mix the yoghurt, above made spice powder , coriander, cumin and turmeric powders properly and now add the mixture to the chicken. Keep the marinate for another 30-40 Min.
  • Heat the cooking oil in a deep pan with medium heat. When its hot enough, add the chopped onions. Fry until it attains a pale golden brown color and then add both the ginger and garlic pastes to it. Fry for just a minute.
  • Add the chicken from the chicken-spice mix and fry it until chicken turns opaque and the flesh turning to whitish in color.
  • Now add the chicken stock, kasuri methi, tomato paste and left-over yogurt-spice mix to the chicken.
  • Cook till the chicken becomes tender and the whole gravy decreases to half.
  • Melt the butter in a small pan and then pour it all over the chicken.
  • Decorate with coriander leaves and serve with Naans and Kaali Daal.


  • Milk & Cream Can Be added as optional. Remember the milk and cream should be added at low flame and room temperature before adding to gravy. 
  • Add some garam masala for more taste at the end.
  • Add 1/4 tsp of sugar if looking for sweetness.