Payasa – Chicken Curry & Onion Rice

A mouth watering blend of aromatic chicken & healthy rice

 Category – Indian


60 mins


20 mins


366 kcal per serving


For chicken marination

  • 750 gms. chicken with bone
  • 1 cup yogurt
  • 2 tbsp. ginger garlic paste
  • 1 tsp. turmeric powder
  • 1 & ½ tsp. coriander powder
  • 1 & ½ tsp. jeera powder
  • 1 tsp. red chili powder
  • 2 green chilies slit into 2 each
  • Salt to taste



For chicken curry

  • 3 tbsp. oil
  • ½ tsp jeera
  • 1 cinnamon stick
  • 2 badi elachi
  • 2 onions chopped into thin slices
  • 1 bay leaf
  • 5 laung (cloves)
  • 2 tomatoes finely chopped
  • 1 tsp. garam masala
  • 2 tbsp. coriander leaves for garnish



For onion rice

  • 2 tbsp. ghee
  • 2 tej patta (bay leaves)
  • 4 elachi
  • 4 to 5 laung
  • 1 onion chopped into thin slices
  • 1 tsp. jaggery sugar
  • 1 ½
  • Salt to taste






  • Chicken is an excellent source of niacin as well as protein and selenium.
  • It is also a good source of vitamin B6, and phosphorus, choline, pantothenic acid, and vitamin B12. It is also low in sodium.
  • Payasa rice is high in dietary fibre, protein and has low glycemic index.


  • When purchasing whole chickens, look for the ones that have a solid and plump shape with a rounded breast. Whether purchasing a whole chicken or parts, the chicken should feel pliable when gently pressed, and it should not have an “off” smell.


  • Do not buy chicken if the sell-by date on the label has already expired.


  • The color of the chicken’s skin, white or yellow, does not have any bearing on its nutritional value. Regardless of color, the skin should be opaque and not spotted.


  • Chicken should be stored in the coldest section of your refrigerator. If the store packaging is intact and secure, store it this way since this will reduce the amount of handling.


  • Be extremely careful when handling raw chicken so that it does not come in contact with other foods, especially those that will be served uncooked.


  • If your recipe requires marinating, you should always do so in the refrigerator as chicken is very sensitive to heat, which can increase the chances of spoilage.


  • When defrosting a frozen chicken, do so in the refrigerator and not at room temperature.


  • Use of antibiotics:Conventionally raised chickens are often treated with antibiotics to make them grow faster or combat the effects of crowded living conditions. The high usage of antibiotics has led to an increased risk of bacteria developing antibiotic resistance.
  • Bacterial contamination: Consuming half cooked or raw chicken provides the risk of bacterial contamination. Therefore, cook chicken well to avoid bacterial contamination.

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