Tag Archives: How to make Butter Chicken Masala in Sri Lanka

Bairaha Butter Chicken Masala


  • Bairaha Boneless  Chicken Breast in Sri Lanka (1kg)
  • Lemon juice (2 tbsps.)
  • Chilli powder (2 tbsps.)
  • Yoghurt (1 cup)
  • Garlic paste (2 tbsps.)
  • Garam masala (1 tbsp.)
  • Butter – melted (4 tbsps.)
  • Ginger paste (2 tbsps.)
  • Olive oil (1 tbsp.)
  • 2 green chillies – chopped
  • Tomato puree (1/2 can)
  • Tomato paste (3 tbsps.)
  • Sugar (1/2 tbsp.)
  • Coriander leaves – chopped
  • Fresh cream (1 cup)
  • Water (500 – 750ml)
  • Salt and pepper – to taste


To prepare chicken:

  1. Cut boneless chicken into cubes
  2. Add in the yoghurt, lemon juice, chilli powder, salt and pepper to this chicken and mix with a spoon or your bare hands, ensuring that all ingredients are well blended in. Refrigerate for 1 hour
  3. After 1 hour, remove from the refrigerator and add in garlic, garam masala, butter, chilli powder, ginger paste, lemon juice and olive oil to marinate further. Mix well, cover and refrigerate for another 2 hours
  4. Preheat oven to 400°F (200°C)
  5. Place chicken on an oven sheet and bake for 20 minutes, turning every now and then

To prepare the sauce:

  1. Melt butter in a large saucepan over medium heat. Stir in 1 tablespoon of garam masala. Once it begins to crackle, add in some ginger, garlic paste green chillies and onions, sautéing for approximately 5 minutes
  2. Next, stir in the tomato puree, tomato paste, chilli powder, salt, ½ tablespoon of garam masala and water
  3. Bring to a boil, then reduce heat to low and simmer, stirring in the sugar, coriander and cream
  4. Place chicken and pan drippings into this sauce mixture. Simmer on medium – low heat for about an hour or until the liquid is reduced by a third of its original volume
  5. Add salt to taste, and garnish with freshly chopped coriander or fried cashew, before serving (optional)