Tag Archives: Chicken recipes

Spicy Pepper Chicken Masala Recipe – Tamil Nadu Style


When it comes to this deliciously good pepper chicken masala recipe, the aromas and ingredients used in this dish make it amazingly simple but yet, it’s a dish that is loved by many in Sri Lanka. This chicken recipe steers slightly away from the traditional chicken recipe in Sri Lanka and echoes the flavours of Southern India more. Let’s take a look at how this fragrant and mouth-wateringly good chicken curry is made:


For the Masala Powder
3 teaspoon black pepper
1 teaspoon fennel seeds
2 dried red chilli
2 teaspoon coriander seeds

For the chicken marinade
2 chicken breasts, cubed
1 teaspoon turmeric powder
1 teaspoon salt

For the gravy
3 tablespoon sesame oil
3 sprigs curry leaves
1 large sized onion, finely chopped
1 tomato, finely chopped
¼ cup coconut milk, thick
1 sprig Curry leaves for garnish


1- Add in all the spices for the masala powder to a heavy pan and dry roast it under low flame until it becomes very aromatic and the pepper starts to pop. Remove heat and allow it to cool completely. Dry roasting the spices brings out the essential oils in them and helps in adding that extra flavour to any dish.

2- Grind the roasted spices to a fine powder and set aside.

3- To prepare the chicken and marinade, take a large bowl and add in the chicken pieces. Bairaha’s boneless chicken works very well for this dish. Add in the salt, turmeric powder and the ground masala. Coat the chicken pieces and set aside.

4- In a pressure cooker and add in the sesame oil. When the oil is hot, add in the curry leaves, a layer of onions and a layer of tomatoes.

5- Next, top it off with the spiced chicken mixture.

6- Pour in the thick coconut milk.

7- Cover and cook for five minutes over medium heat or for five whistles from the pressure cooker, whichever is earlier.

8- Turn off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally.

9- When done, add in some fresh curry leaves and mix well.

8- Heat another pan and transfer the pepper chicken gravy onto the hot the pan. Saute on high heat until the gravy becomes thick and the masala gets well coated on the chicken. Remove from heat.

9- Serve hot with rice or the South Indian parathas.


This recipe works wells for a two or three litre cooker. Cooking on a bigger pot may burn the masalas as no water is used in this recipe.

Sri Lankan Devilled Chicken


Bursting with flavours and textures, chicken recipes in Sri Lanka are incredibly versatile and exceptionally delectable. There are a number of popular Sri Lankan chicken curry recipes but the devilled chicken is, perhaps, the star of all Sri Lankan food recipes. Sweet, sour and devilishly spicy, this dish is chock full of complex flavours that are simply mouthwatering.


400g skinless chicken breasts

1 tsp red chilli powder
1 tsp sweet smoked paprika
1 tsp turmeric
½ tsp ground black pepper
Juice of one lime
Sunflower or vegetable oil for frying
2 cloves of garlic
1 small piece of fresh ginger
½ large red chilli (or to taste) chopped
1 onion cut into thick rings
2 tbsp tomato sauce
2 tsp vinegar
1 tsp sugar
2 tbsp chilli and garlic sauce
1 tbsp hot chilli sauce
1 bell pepper chopped
1 large tomato chopped
Salt to taste
Long grain white rice for serving (optional)


1- Marinade the chicken about three hours prior to cooking. Cut the chicken into equal sizes and coat generously with the marinade spices, salt and lime juice well. Cover the bowl and leave it in the fridge to chill. The longer it sits, the stronger and better the spices will absorb into the chicken.

2- Grind the cloves of garlic and fresh ginger into a fine paste.

3- Remove the marinated chicken from the fridge 30 minutes before cooking so that it fries evenly on all sides.


1- In a heavy bottomed saucepan, heat  vegetable or sunflower oil and fry the marinated chicken pieces until cooked through. Move to a plate to drain off excess oil and set aside.

2- Next, in a large wok or frying pan, add 2 tablespoons of oil. When the oil is hot, add in the ginger and garlic paste. Stir constantly for minute so that it doesn’t burn and cook until it starts to release its amroa.

3- Add the chopped chopped chilli, onion and bell pepper and stir well until cooked.

4- Next, add in the vinegar, sauces and sugar and keep stirring.

5- As all the ingredients comes together into a thick red sauce, add in the chicken pieces and chopped tomatoes. Stir for a minute until the chicken is well coated in the sauce and the chunks of tomatoes are just softened.

6- The curry should taste sweet, sour and hot and not acidic. Taste for balance and add extra sugar, salt or lime to balance it out.  If you think the sauce needs more heat, add in more chilli sauce.

7- Remove from heat and let it rest for a minute. Sprinkle with dices green chilli.

8- Serve hot with fluffy, long grain white rice

*If you don’t want to deep fry the chicken pieces, you can stir-fry it too. Marinate as in the method above and add the pieces into hot oil to stir-fry. Make sure to turn the pieces regularly and check that they’re cooked through. Remove from the pan and add in the pieces after the onion is cooked. The end result will still be very good but it won’t have the layers of contrast.

Tip: This Devilled Chicken recipe goes excellently well with long-grain fried rice.

Chicken, Potato, Carrot and Leeks Stew with Steamed Rice










  • Wash/clean Bairaha Chicken legs,Bairaha Chicken parts.
  • Boil at least 600ml of water.
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Boil for about 15 minutes until its done.
  • If needed, add some Corn Flour for thickness.
  • Season it with salt and seasoning powder.

South Indian Chicken Chili Fry and Cheese and Onion Sausages with Parata and Onion




  • Season thewhole chicken with chili powder, pepper & salt and then put into the oven & roast it until its done.
  • Cool it for a while. Remove the bones from the meat.
  • Slice the onion, chopped garlic, curry leaves, cardamom, and chicken into the saute pan, stir with chili powder, black pepper and lemon juice.
  • Seal the parata separately.
  • Serve the parata on a plate.