Tag Archives: Roast Chicken Recipes in Sri Lanka

Chicken Dry Roast Recipe in Sri Lanka



  • 1/2kg Chicken cut into medium size pieces


  • 1/2tsp Red chilli powder
  • 1/2tsp Pepper Powder
  • 1/4tsp Turmeric powder
  • 1tsp Grated ginger & garlic each
  • Salt


  • 1cup Pearl onion sliced (measured before slicing)
  • 4medium Onion sliced finely
  • 1/2 – 3/4tbsp Grated ginger & garlic each
  • 5tsp Red Chilli powder
  • 1/2tsp Pepper powder
  • 1/2 – 3/4tbsp Coriander powder
  • 1/4tsp Turmeric powder
  • 1/2tsp Fennel powder
  • 1/2tsp Garam Masala
  • 1tsp Easter Meat Masala
  • 1med – big Tomato sliced
  • 1medium Potato cubed (refer notes)
  • 1cup Water
  • Salt
  • Coconut oil / ghee
  • Curry leaves


Take the chicken which has been previously cubed into pieces. Mix together the marinade ingredients, until it forms a thick paste, leave aside for it to settle for a while, then add the chicken into the paste, ensuring that that each piece is coated well with the marinade – leave aside.

While the marinade is curing heat some oil in a pan, when the oil starts sizzling drop in the sliced onions. Ensure you keep stirring it so that the onions don’t get too brown. Once they have become a golden colour, add the grated/crushed ginger and garlic. Keep stirring for around 2-3 mins.  Then add the masala powder, blend well, leave on the stove for around 2 mins, until a layer of oil appears around it. Finally add the sliced tomato, salt, curry leaves and mix well. Once the tomatoes are well cooked, add the cubed potatoes and chicken, add water, mix well, reduce the flame, and leave it to simmer. Cover the pan while simmering in order to ensure that the potatoes and chicken are boiled well. Once the gravy has been absorbed into the piece, take off the fire.

This dish does not consist of gravy, rather the chicken and potato should be coated with the masala.


  1. In order to bring out an onion flavor, I have added more onions than stated in the recipe, caramelizing them well. Ensure that the onions are not over fried as this would end up giving the dish a bitter taste.
  2. In case the chicken been used is fatty, ensure that the quantity of water added is subsequently reduced.
  3. In order to get better cooking results of the potatoes, pre boil them and cut them into wedges and then add then to the chicken.
  4. Fried potatoe can be sued to garnish the dish.
  5. Ghee can be used instead of oil to add flavor to the dish.

How to Prepare a Delectable Roast Chicken


As a nation that is known for its flavourful food, Sri Lankan food recipes holds a distinction of its own. Packed with loads of spices and bursting with authentic flavours, chicken recipes in Sri Lanka are abundant but every once in a while, it’s always lovely to try recipes from veteran cooks who prepare dishes in a completely different manner.

Julia Child is known to be a legendary cook and her roasted chicken recipe is a epic skills to have up your sleeve in the kitchen. Seasoned to perfection, this roast chicken recipe also included sauteed vegetables, fresh herbs and tangy lemon slices to add that extra zing. Here’s how you can prepare it and wow your guests!


 2 ½ tbsp butter

4 pound chicken

⅓ cup finely diced carrots

⅓ cup finely diced onion

⅓ cup diced celery

1 tsp thyme or mixed herbs


Parsley stems

Celery leaves

Lemon slices

1 tbsp fresh lemon juice

½ cup sliced carrots

½ cup sliced onions

¾ cup chicken stock

Salt to taste


Step 1

To start, preheat the oven to 425 degrees. Melt one tablespoon of butter in a pan and to this, add the diced onions, carrots, and celery. Cook over medium heat until it softens. To this, stir in the herbs.

Step 2

Clean and wash the chicken thoroughly and pat it dry. Be sure to discard the wishbone before pulling the skin on the neck over the breast and securing it to the back using a toothpick. Add in the salt and pepper on the cavity and arrange the cooked vegetables together with a few parsley stems, celery leaves and lemon slices.

Massage the chicken well using a tablespoon of butter. Tie the ends of the drumsticks together and tuck the wings beneath the body.

Step 3

Salt the chicken and set it breast up on a rack in the pan.

Step 4

Now roast the chicken in the oven for a little over an hour. At this stage, you need to keep a careful eye on the chicken. Please note the below:

  • At 15 minutes, brush the chicken with the remaining ½ tablespoon of butter and the scatter the sliced carrots and onions around it. Now, reduce the oven temperature to 350 degrees.
  • At 45 minutes, brush the lemon juice on the chicken and add ½ cup of water to the vegetables so it doesn’t burn.
  • On the one hour mark, baste the pan juices and test for the doneness of the chicken. The drumsticks should move easily and the flesh should be relatively soft. If it isn’t so, then continue basting and roasting and check frequently.

Step 5

Spear the chicken through the shoulders and allow it to rest on a carving board for fifteen minutes.

Step 6

Be sure to spoon all but one tablespoon of fat from the juices in the pan. Add the stock and boil it for five minutes until it becomes somewhat like a light syrup. Then, strain it so you will have enough to generously bath each serving of chicken with this fragrant spoonful.

And that’s it! Simple to make but impressive on the dinner table, do give this recipe a try and let us know how you liked it!

Roast Chicken

Enjoy your fresh and healthy Bairaha Chicken with this delicious Roast Chicken recipe that is assured to bring smiles at the table!
Ingredients for Chicken Marinade

  • Bairaha De Skinned Full Chicken (1.5 kg)
  • Parsley – dry or freshly chopped (5g)
  • Sweet paprika (5g)
  • Garlic paste (5g)
  • Lime juice (one squeeze)
  • Oregano (5g)
  • Soy sauce (5ml)
  • Butter (30g)
  • Salt and pepper – to taste

Ingredients for Chicken Stuffing

  • Potatoes – grated (75g)
  • Bread crumbs (20g)
  • Parsley – freshly chopped (5g)
  • Butter (30g)
  • Lime juice (one squeeze)
  • Raisins – chopped (15g)
  • Salt and pepper – to taste

Ingredients for Vegetable Bed

  • Carrots (50g)
  • Leeks (50g)
  • Onions (50g)
  • Garlic cloves (6 – 7 cloves)


  • Wash the De skinned chicken in cool running water, and set aside to dry
  • Mix all ingredients for the Marinade in a large mixing bowl and stir well until it forms a paste
  • Massage the chicken thoroughly with this marinade paste
  • Mix all ingredients for the Stuffing in a large mixing bowl and stir well until it forms a hard paste
  • Spread the Chicken Legs wide and fill the stuffing until full. Close up and truss the legs together with kitchen twine for baking
  • Roughly chop all remaining vegetables and spread evenly on a baking tray (make sure to grease the tray before you set the vegetable bed)
  • Rest the chicken on the vegetable bed, with the chicken breast facing side up
  • Place the tray in the refrigerator for at least 3 hours so that all marinade ingredients are well absorbed by the Chicken
  • Turn on your oven and heat it to 180°C
  • Roast your Chicken for 1 and 1/2 hours or until golden, and clear juice is able to flow out of it
  • Once cooked, leave aside to cool for about 15 minutes
  • Scrape vegetables and fat from the baking tray and run these contents through in a blender
  • Add in 1 and 1/2 cups of water to the vegetable mix that has been blended, and simmer over a medium flame, until it thickens
  • Serve this sauce with your chicken, along with some roasted potatoes (optional)