Chicken Biryani Under ₹200
Chicken Biryani Under ₹200 is a easy Indian recipe that serves 4. 520 calories per serving. Recipe by Katszil Kitchen on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $7.31 total, $1.83 per serving
Ingredients
- 4 pieces Chicken Leg Pieces (skin removed, bone‑in for more flavor)
- 2 cups Basmati Rice (rinsed until water runs clear)
- 1 large Onion (finely chopped)
- 1 teaspoon Coriander Powder (ground, fresh)
- 1 teaspoon Garam Masala (store‑bought or homemade blend)
- 2 pods Green Cardamom Pods (seeds removed and lightly crushed)
- 1 pinch Salt (adjust to taste)
- 2 packets Sugar (approx. 2 teaspoons total, adds subtle sweetness)
- 2 tablespoons Vegetable Oil (for frying onions and chicken)
- 2 cups Water (for cooking rice and simmering curry)
Instructions
Rinse and Soak Rice
Place the basmati rice in a bowl, rinse under cold water until the water runs clear, then soak for 10 minutes.
Time: PT10M
Cook Rice
Add 2 cups of water to a large pot, bring to a boil, add the drained rice, cover, reduce heat to low and simmer for 12 minutes. Turn off heat and let sit covered for 5 minutes.
Time: PT17M
Temperature: Low simmer
Prepare Aromatics
While the rice cooks, heat 2 tbsp vegetable oil in a medium skillet over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Spices
Stir in coriander powder, garam masala, crushed cardamom seeds, and a pinch of salt. Cook for 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Brown the Chicken
Add the chicken leg pieces to the skillet, turning to coat with the spice‑onion mixture. Fry for 4 minutes, stirring occasionally, until the chicken develops a light brown crust.
Time: PT4M
Temperature: Medium‑high
Simmer Curry
Pour in 1 cup of water, add the two packets of sugar, and stir. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until the chicken is cooked through and the sauce thickens.
Time: PT15M
Temperature: Low
Final Adjustments
Taste the curry and adjust salt or sugar if needed. Remove from heat and let rest for 2 minutes.
Time: PT2M
Plate and Serve
Fluff the cooked rice on a serving platter, spoon the chicken curry over the rice, and garnish with fresh cilantro if desired.
Time: PT1M
Nutrition Facts
- Calories
- 520
- Protein
- 30g
- Carbohydrates
- 60g
- Fat
- 12g
- Fiber
- 2g
Dietary info: Gluten-Free, High-Protein
Ingredient Substitutions
- Instead of Chicken Leg Pieces: boneless chicken thighs, bone‑less chicken breast
- Instead of Basmati Rice: long‑grain white rice, jasmine rice
- Instead of Onion: shallots, yellow onion
- Instead of Coriander Powder: ground cilantro, cumin (different flavor)
- Instead of Garam Masala: curry powder, chai masala
- Instead of Green Cardamom Pods: ground cardamom (¼ tsp)
- Instead of Sugar: honey (½ tsp), brown sugar (½ tsp)
- Instead of Vegetable Oil: canola oil, ghee
Equipment Needed
- Large Pot
- Medium Skillet
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Lid for Pot
Critical Steps — Do Not Skip
- Soaking and properly cooking the rice to achieve fluffy grains.
- Sautéing onions until golden for a sweet base.
- Adding spices briefly to release aroma without burning.
- Ensuring chicken reaches 165°F for safety.
- Simmering the curry long enough for sauce to thicken and chicken to become tender.
Chef Tips from the Video
- Toast the whole spices (cardamom) briefly before crushing to intensify aroma.
- Use a pinch of sugar to balance the acidity of the onions and spices.
- For extra fragrance, finish the curry with a drizzle of ghee.
Troubleshooting
Curry sauce is too thick.
Add a little water or chicken broth, 1‑2 tbsp at a time, and simmer uncovered until desired consistency.
Curry sauce is watery.
Uncover the skillet and simmer on low heat, stirring occasionally, until excess liquid evaporates.
Chicken is dry.
Do not over‑cook; check for doneness at 15‑minute simmer point and remove from heat as soon as it reaches 165°F.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken curry (separate from rice) for up to 2 months; reheat thoroughly.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the curry a day ahead; reheat gently on the stove with a splash of water.
- Cook the rice ahead and store in the fridge; re‑steam before serving.
Frequently Asked Questions
What is the cultural significance and history of chicken curry with rice in Indian cuisine?
Chicken curry, known as "murgh kari," is a staple across India, reflecting centuries of spice trade and regional adaptations. Served with rice, it represents a balanced meal of protein and carbs that families have enjoyed for generations.
What are the traditional regional variations of chicken curry in Indian cuisine?
Northern India often uses garam masala and yogurt, while Southern versions incorporate coconut milk and curry leaves. The recipe from Katszil Kitchen follows a simple North‑Indian style with coriander powder, garam masala, and cardamom.
How is chicken curry traditionally served in Indian households?
It is typically ladled over steamed basmati rice or paired with flatbreads like roti or naan, and accompanied by pickles, fresh salad, or a cooling raita.
What occasions or celebrations is chicken curry with rice associated with in Indian culture?
Chicken curry is a popular dish for festivals such as Diwali, family gatherings, and weekend meals, offering a hearty yet quick option for both everyday and special occasions.
What authentic ingredients are essential for traditional Indian chicken curry versus acceptable substitutes?
Authentic ingredients include fresh coriander powder, garam masala, green cardamom, and bone‑in chicken. Substitutes can be boneless thighs for convenience, ground cardamom for whole pods, or a ready‑made curry powder if garam masala is unavailable.
What are the most common mistakes to avoid when making chicken curry with rice from Katszil Kitchen?
Common errors include over‑cooking the chicken, burning the spices, and using too much water which dilutes flavor. Follow the timing cues, keep the heat moderate when adding spices, and check chicken doneness with a thermometer.
Why does this chicken curry recipe use a pinch of sugar instead of honey or jaggery?
A small amount of sugar balances the savory spices without adding extra moisture or strong flavor notes. Honey or jaggery can be used, but they introduce additional sweetness and moisture that may alter the sauce consistency.
Can I make this chicken curry ahead of time and how should I store it?
Yes, the curry can be prepared up to 24 hours in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on the stove, adding a splash of water if needed.
What texture and appearance should I look for when the chicken curry is done?
The sauce should be glossy and coat the chicken pieces, with the chicken tender and easily pulling away from the bone. The onions will be caramelized, and the curry will have a deep amber hue.
What does the YouTube channel Katszil Kitchen specialize in?
The YouTube channel Katszil Kitchen focuses on approachable home‑cooked meals, especially quick Indian‑inspired dishes, with clear step‑by‑step instructions and a friendly, informal presentation style.
How does the YouTube channel Katszil Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Katszil Kitchen emphasizes minimal ingredient lists, everyday pantry staples, and short prep times, making traditional flavors accessible to beginners, whereas many other channels may use more elaborate techniques or rare spices.
Last updated: September 6, 2026
