Tag Archives: Sri Lankan Food recipes

Chicken Meatball Soup


Enjoy your Bairaha Meatballs with every meal by getting creative with them – just like this soup right here!


  • Bairaha Meatballs Pack
  • Garlic (2 – 3 cloves)
  • Potatoes – cut into small cubes(50g)
  • Carrots – cut into small cubes(50g)
  • Tomatoes – cut into medium sized cubes
  • Celery – roughly cut(30g)s
  • Onions – diced(50g)
  • Butter -(30g)
  • Salt and pepper (to taste)
  • Water (500ml)


  • Defrost the Bairaha Meatballsfirst
  • Crush 2 – 3 Chicken Meatballs or dice them into small pieces
  • Heat a soup pot over a burner.
  • Add in the butter (make sure to not let it burn and change its colour to golden brown).
  • Add the crushed Chicken Meatballs, onions and garlic until the meat sweats.
  • Add carrots and potatoes next – sauté for a little while.
  • Next, add the celery and tomatoes, followed by water.
  • Boil the vegetables over a low to medium flame (make sure contents are not overcooked)
  • Add salt and pepper as per your requirement
  • Garnish with some crushed parsley and serve either with some toasted bread or on its own.

Chicken Shawarma



  • Bairaha Chicken Breast (300g)
  • Plain Parata 1 packet
  • Carrot (small) 1
  • Onion (medium) 1
  • Tomato (medium) 2
  • Iceberg (small) 1
  • Pepper 1tsp
  • Mustard 2tsp
  • Chicken Cube ½
  • Oil 2tsp
  • Salt 1tsp


  • Boil the Bairaha chicken breast with salt and Shred it into pieces.
  • Add pepper, mustard and a chicken cube and mix it well.
  • Add oil to a pan and fry it until it turns a golden brown.
  • Place the parata roti in a saucepan and let it cook.
  • Allow it to cool down for a minute or so and then place the chicken, carrot, onion, iceberg and tomato along with some tomato ketchup, mayonnaise and dressing.
  • Roll it up nicely and secure with a toothpick.

Chicken Butter Masala Wrap



  • Bairaha Chicken Breast (3 Nos)
  • butter (30g)
  • Naan rotis or atta rotis
  • chopped onion (3 Nos)
  • chopped garlic (2 cloves)
  • A hand full of fresh coriander leaves
  • Chopped tomatoes (2Nos)
  • Water (150ml)
  • Fresh cream


  • Cut the Bairaha chicken breast in to bite size pieces.(This will make the cooking process fast)
  • Heat butter. When melted, add onion and garlic and sauté for few minutes. Add tomatoes and cook till oil separates.
  • Add chicken and cook till chicken is halfway done.
    Cook till the sauce thickens. Correct seasoning and add coriander leaves. Mix in the fresh cream and take off from heat.
  • Arrange a few spoonfuls of the chicken curry in naan roti or atta rotis. Wrap and secure using foil.
  • Serve hot.

Fried Chicken Leg Chicken Tempura with Spicy Mayonnaise and Fries



Batter for Tempura

  • Tempura flour(40g)
  • Mayonnaise (20g)
  • Chili Flakes
  • Lemon (1No)
  • Egg (1No)


  • Take the bones off the Bairaha Chicken legsand flatten it.
  • Cut the Bairaha Chicken Breastinto stripes. Dip it in with tempura batter and deep fry the chicken breast.
  • Add Mayonnaise with a little lemon juice and chili flakes..
  • Add the Bairaha Chicken legs & Chicken parts to the boiling water and leave it for 5 minutes.
  • Place the chicken tempura and fried chicken legs on a plate.
  • Keep the spicy mayonnaise on a side and garnish.