Sri Lankan Style Butter Chicken with Coconut Curry Sauce

Butter chicken, also called murgh makhani, is a North Indian curry, while this Sri Lankan-style version borrows the fragrant curry leaves and roasted spice character used in Sri Lankan cooking. Chicken thighs are marinated, browned, then simmered in a buttery tomato sauce enriched with coconut milk and cream. The result is rich but balanced, and it is best served with rice or roti to catch the sauce.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch (4 cm) pieces
½ cup (120 g) plain whole-milk yogurt
1 tbsp (15 ml) fresh lime juice
1 tbsp (15 g) finely grated fresh ginger
3 garlic cloves (9 g), finely grated or minced
1 tsp (6 g) fine salt, divided, plus more to taste
1 tsp (2 g) mild chili powder or Kashmiri chili powder
1 tbsp (15 ml) neutral oil, such as canola
3 tbsp (42 g) unsalted butter, divided
1 medium yellow onion (about 150 g), finely chopped
10–12 fresh curry leaves (about 2 g), or 1 tsp (1 g) dried curry leaves
1 tbsp (6 g) Sri Lankan roasted curry powder
1 tsp (2 g) ground coriander
1 tsp (2 g) ground cumin
1 tsp (2 g) sweet paprika
¼ tsp (0.5 g) cayenne pepper, or less for a milder sauce
1 cup (240 g) tomato passata or smooth tomato puree
⅓ cup (80 ml) water
½ cup (120 ml) unsweetened coconut milk, well stirred
½ cup (120 ml) heavy cream
1 tsp (4 g) granulated sugar, optional, to balance sharp tomatoes
¼ cup (4 g) chopped fresh cilantro, for serving

Instructions

Marinate the chicken. In a medium bowl, stir together the yogurt, lime juice, ginger, garlic, half of the salt, and chili powder. Add the chicken and turn the pieces until coated. Cover and refrigerate for 30 minutes while you chop the onion and measure the sauce ingredients. Avoid leaving raw chicken at room temperature; if you need to marinate it longer, keep it refrigerated.
Brown the chicken. Lift the chicken from the marinade, letting excess drip back into the bowl; discard the remaining marinade. Heat the oil and 1 tablespoon (14 g) butter in a wide, heavy skillet or Dutch oven over medium-high heat. Add chicken in a single layer, working in batches if needed, and brown for about 2 minutes per side. It does not need to be cooked through yet. Transfer it to a clean plate. If the pan has dark, scorched bits, wipe those out, but keep the browned fond that is not burned.
Build the spiced base. Lower the heat to medium. Add the remaining 2 tablespoons (28 g) butter and the onion. Cook for 6–8 minutes, stirring often, until soft and lightly golden. Add the curry leaves and cook for about 30 seconds, until fragrant. Stir in the roasted curry powder, coriander, cumin, paprika, cayenne, and the remaining salt. Cook for 30 seconds, stirring constantly; spices should smell toasted, not burnt.
Make the tomato sauce. Pour in the passata and water, scraping the base of the pan to loosen the browned flavor. Simmer gently for 7–8 minutes, stirring occasionally, until the tomato tastes less raw and the sauce has thickened slightly. If the pan is bubbling hard or the sauce catches, reduce the heat and add a spoonful of water. Taste cautiously before adding more salt, since the sauce will reduce a little further.
Finish cooking the chicken. Return the chicken and any juices on the plate to the pan. Stir to coat, cover loosely, and simmer over medium-low heat for 8–12 minutes, turning the pieces once. Check the thickest pieces with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If they have not reached that temperature, keep simmering and check again after a few minutes.
Make the sauce creamy. Stir in the coconut milk, cream, and sugar if using. Simmer uncovered over low heat for 3–4 minutes, without letting the sauce boil vigorously, until creamy and glossy. Taste and adjust the salt, cayenne, or lime juice. Rest the curry off the heat for 3 minutes, then scatter cilantro over the top. The sauce will thicken a little as it stands.

Tips

Choose the right curry powder. Sri Lankan roasted curry powder is deeply toasted and gives this version its distinctive earthy aroma. It is sold in South Asian groceries and some well-stocked spice shops. If you cannot find it, use Madras curry powder in the same amount; the sauce will taste brighter and less smoky, but will still be delicious. Avoid curry paste here, since its salt and moisture make the seasoning harder to control.
Handle curry leaves thoughtfully. Fresh leaves have a citrusy, savory scent and are worth seeking out, but dried leaves are a practical substitute. If neither is available, leave them out rather than adding a bay leaf as an equal replacement; bay has a different flavor. A little extra lime zest at the end can add freshness, though it will not reproduce the curry-leaf aroma.
Keep the heat gentle after adding dairy. A hard boil can make the cream look grainy or cause the sauce to separate. Use low heat for the final simmer, and stir regularly. If the sauce becomes too thick, loosen it with warm water, a tablespoon at a time.
Use thighs and brown in batches. Thigh meat stays tender through simmering, while breast meat can dry out more quickly. Crowding the pan steams the chicken instead of browning it, so cook in two batches if pieces touch or release a lot of liquid.

Serving Suggestions

Serve the curry hot over steamed basmati rice or Sri Lankan samba rice, with enough rice to absorb the buttery tomato-coconut sauce. String hoppers, roti, or naan also work well for scooping, though roti is the more natural everyday partner for a Sri Lankan-inspired meal. A simple side of cucumber, tomato, and red onion with lime keeps the plate fresh; lightly sautéed green beans or cabbage make a warm vegetable accompaniment.

Set out lime wedges and cilantro so each person can brighten their portion. If serving a group with different spice preferences, keep the cayenne at the listed amount and offer chili flakes separately. The sauce is rich, so a modest side salad or vegetable is often enough alongside rice and chicken.

Variations

Adjust the heat: For a mild curry, omit the cayenne and use mild paprika or Kashmiri chili powder. For more heat, add extra cayenne in small pinches at the sauce stage, tasting as you go. Chili powders vary considerably, so adding the full amount at once can make the finished dish hotter than expected.

Use a different cut: Boneless chicken breast can be substituted by weight, but cut it into evenly sized pieces and begin checking for doneness earlier so it does not overcook. Bone-in thighs also work; allow extra simmering time and use the thermometer to check the thickest meat without touching bone. For a meat-free version, use about 1½ lb (680 g) sturdy vegetables such as cauliflower and chickpeas; roast the cauliflower first and simmer it with drained chickpeas until hot and tender.

Make it dairy-light: Replace the heavy cream with an additional ½ cup (120 ml) coconut milk and use a dairy-free butter alternative for the pan and finish. The result will taste more coconut-forward and less like classic butter chicken, but it keeps the Sri Lankan-inspired flavor direction. Do not use sweetened coconut milk, which can make the sauce unexpectedly sugary.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. The sauce may firm up when cold; that is normal, and it loosens as it warms. For longer storage, freeze in an airtight, freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating, rather than leaving the curry on the counter.

Reheat only the portion you plan to eat in a saucepan over low to medium-low heat, stirring occasionally. Add a splash of water if the sauce is too thick, and heat until the chicken and sauce reach 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center warms evenly. Avoid repeatedly cooling and reheating the whole batch.

Frequently Asked Questions

Is Sri Lankan butter chicken a traditional Sri Lankan dish?

Butter chicken is generally associated with North Indian cooking, and recipes vary between cooks and restaurants. This recipe is a Sri Lankan-style adaptation, using roasted curry powder and curry leaves alongside a buttery tomato sauce. It is not meant to represent the only version or a single fixed national recipe.

Can I make the curry ahead?

Yes. You can marinate the chicken for up to 12 hours in the refrigerator, or cook the full curry a day ahead and chill it promptly. The flavors meld as it rests, although the sauce may thicken; add a little water while reheating and bring it to 165°F (74°C).

Can I use chicken breast instead of thighs?

Yes, use the same weight and cut it into similar-size pieces. Breast meat is leaner, so start checking the internal temperature after about 6 minutes of simmering rather than relying on the full thigh cooking time. Remove it from the heat as soon as the thickest pieces reach 165°F (74°C).

What if I cannot find Sri Lankan roasted curry powder?

Use Madras curry powder as a substitute. It will give a good spiced sauce, though it may be less toasty and have a different balance of spices. If you have whole spices, gently toasting them before grinding can add aroma, but this recipe does not require making a separate spice blend.

Can I make the sauce without cream?

Yes. Replace the cream with the same amount of coconut milk for a more pronounced coconut flavor, or use plain evaporated milk for a less coconut-forward sauce. Keep the heat low after adding either option, and avoid boiling the sauce hard.

Why did my sauce split or look oily?

The sauce may have boiled too vigorously after the cream went in, or the chicken released more fat than expected. Take the pan off the heat and whisk in a tablespoon of warm water; then return it to very low heat. Gentle simmering and stirring usually bring the sauce back together.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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