Honey Baked Sri Lankan Chicken


  • 400 gm (14 oz) chicken pieces (jointed)
  • 45 ml (3 Tbsps) soy sauce
  • 1 Tbsp soy oil
  • 1 tsp chilli powder
  • 2 tsps Sarogini’s curry powder
  • 1 tsp ginger paste (fresh)
  • 1 tsp garlic paste (fresh)
  • 1 level tsp salt
  • 1 Tbsp honey
  • 1 Tbsp sherry
  • 1 Tbsp butter


  1. Select good joints of chicken (eg thigh and drumsticks). Skin may be removed if preferred.
  2. In a bowl mix together the soya sauce, soya bean oil, chilli powder, curry powder, ginger paste, garlic paste, salt, sherry and honey.
  3. Pour mixture over chicken pieces, mix well and marinade for at least 4-5 hours. (Ideally 12 hours would be best).
  4. Place chicken joints neatly on baking tray. Pour balance of marinade over the chicken.
  5. Brush chicken pieces with butter.
  6. Turn oven to 180 degree F.
  7. Place tray in over and bake for about 45 minutes.
  8. Turn pieces over and bake for another 10 minutes until golden brown and then serve.

Note: Any masala that works with chicken is OK.