This Sri Lankan Curry Butter Chicken is a fiery, deeply flavorful twist on the classic. Infused with warm island spices, creamy coconut milk, and a rich tomato base, it’s a dish that delivers comfort, heat, and a hit of bold South Asian soul — perfect with rice or roti.
Why You’ll Love This
✔ Bold, layered flavors – coconut milk + roasted spices
✔ Tender, juicy chicken thanks to yogurt marinade
✔ One-pot wonder – easy cleanup
✔ Better than takeout – restaurant-quality at home
Yields: 6-8 servings
Prep time: 30 minutes (plus marinating time)
Cook time: 45 minutes
Ingredients:
For the Chicken Marinade:
- 1 kg boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tablespoons Sri Lankan curry powder (preferably roasted)
- 1 tablespoon ginger-garlic paste
- 1 part minced ginger and garlic)
- 1/2 teaspoon salt
- 2 tablespoons plain yogurt
For the Curry Sauce:
- 3 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon Sri Lankan roasted curry powder
- 1 teaspoon cumin powder
- 1/2 teaspoon fenugreek seeds
- 2-3 teaspoons turmeric powder
- 1 teaspoon chili powder (adjust to your spice preference)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt to taste
- 2 tablespoons plain yogurt
For the Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
green cardamom pods, slightly crushed - 1-inch cinnamon stick
- 2-3 dried red chilies (optional)
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1/4* 2 green chilies, slit lengthwise (optional)
- 400g can of crushed tomatoes
- 1 cup cashew nuts, soaked in hot water for at least 30 minutes
- 1/2 cup unsalted butter, cubed
- 1/4 cup cashew nuts, soaked in warm water for at least 30 minutes
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro, chopped, for garnish
Step-by-Step Instructions with Pictures:
Step 1: Marinate the Chicken
In a bowl, combine the chicken pieces, Sri Lankan roasted curry powder, turmeric powder, mil,k or coconut milk
- 1/4 cup heavy cream (optional, for extra richness)
- 1 teaspoon fenugreek leaves (kasoori methi), crushed
- 1/2 teaspoon garam masala
*, chili powder, ginger-garlic paste, salt, and yogurt. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Fresh cilantro, chopped, for garnish
- Cooked rice or roti, for serving
Equipment:
- Large mixing bowl
- Frying pan or skillet
- Blender or immersion blender
- Large pot or Dutch oven
Instructions:
Step 1: Marinate the Chicken
- In a large mixing bowl, combine the chicken pieces, Sri Lankan curry powder, ginger-garlic paste, turmeric powder, chili powder, cumin, coriander, and salt.
Step 2: Sauté the Aromatics
- Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
- Add the plain yogurt to the chicken mixture.
Step 3: Add More Spices and Aromatics
- Add the
- ginger-garlic paste, Sri Lankan roasted curry powder, cumin powder, fenugreek seeds, cardamom pods, cinnamon stick, and dried red chilies (if using). Sauté for another 1-2 minutes until fragrant.
- Mix well to ensure all the chicken pieces are evenly coated with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
Step 4: Cook the Tomatoes
- Add the finely chopped tomatoes to
Step 2: Cook the Chicken
- Heat 1 tablespoon of vegetable the pot and cook until they soften and the oil starts to separate from the mixture, about 5-7 minutes.
- oil in a large frying pan or skillet over medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in batches).
Step 5: Add Tomato Puree and Cook
- Stir in
- Cook the chicken for 3-4 minutes per side, until browned and Cook the tomato puree and cook for another 5 minutes, stirring occasionally.
- through. Remove the cooked chicken from the pan and set aside.
Step 6: Blend the Sauce (Optional for Smoother Texture)
- For a smoother sauce, you can use an immersion blender to blend the sauce directly in the pot. Alternatively, let the mixture cool slightly and then blend it carefully in a regular blender until smooth. Return the blended sauce to the pot.
Step 3: Prepare the Sauce Base
- In the same pan, add the remaining 1 tablespoon of vegetable oil and 2 tablespoons of butter. Once the butter is melted, add the finely chopped onion and cook over medium heat until softened and lightly golden, about 5-7 minutes.
Step 7: Cook the Marinated Chicken
- Add the marinated chicken pieces to the sauce. Bring to a simmer, then cover the pot and cook for 15-20 minutes, or until the chicken is cooked through.
- Add the minced garlic, grated ginger, and slit green chilies (if using). Sauté for another minute until fragrant.
Step 8: Add Cream, Butter, and Cashews
- St
- ir in the heavy cream and cubed butter. Cook until the butter is melted and the sauce is smooth and creamy. Drain the soaked cashew nuts and add them to the curry.
- Pour in the can of crushed tomatoes. Season with a pinch of salt and let it simmer for 5 minutes, stirring occasionally.
Step 9: Season and Finish
- Taste the curry and add salt
Step 4: Blend the Sauce
- Drain the soaked cashew nuts and sugar (if using) to balance the flavors. Simmer for another 5 minutes, stirring occasionally. Remove the cinnamon stick and cardamom pods before serving, if desired.
- Add them to a blender along with the cooked tomato mixture.
Step 10: Garnish and Serve
- Garnish the Sri Lankan Butter Chicken with freshly chopped cilantro. Serve hot with rice, naan bread, or roti.
- Blend until you have a smooth and creamy sauce. If you are using an immersion blender, you can blend directly in the pot.
Step 5: Finish the Curry
- Pour the blended sauce back into the pan or a large pot. Stir in the milk or coconut milk and bring to a gentle simmer.
- Add the cooked chicken pieces to the sauce and stir to coat them well.
Chef’s Secrets
✅ Authentic flavor: Use Sri Lankan curry powder (contains roasted spices + rampe leaf)
✅ Extra creamy: Stir in 2 tbsp coconut cream at the end
✅ No curry leaves? Add ½ tsp fenugreek seeds for a similar depth
📊 Nutrition (Per Serving)
| Calories 420 | Protein 32g | Carbs 10g |
| Healthy Fats 28g | Fiber 3g | Gluten-Free ✔ |
🍽 Serving Ideas
Traditional: With string hoppers (Sri Lankan rice noodles)
Weeknight Dinner: Pair with naan and cucumber raita
Meal Prep: Portion with rice for easy lunches
Enjoy your delicious homemade Sri Lankan Curry Butter Chicken!
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