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Chicken rasam consists of boiled chicken pieces cooked with tomato and onion paste along with a lot of aromatic spices. Fresh coriander leaves and tamarind juice are also added to it in the end. It is very easy to make chicken rasam at home. Read my recipe to learn the steps.

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KEY TAKEAWAYS

Delicious chicken rasam is a perfect dish for cold, cough and fever.
Serve it as is or pair it with steamed rice or bread toast.

Chicken rasam tastes spicy and tangy.
Other similar recipes are pepper chicken soup, mutton rasam, and tomato rasam.

The Ingredients:

500 grams chicken (cut into small pieces)
750 ml water
¼ tsp turmeric powder
Salt as required
2 tsp peppercorns
2 tsp cumin seeds
1 piece ginger (inch-size)
10 cloves garlic
Curry leaves – a handful
1 piece onion (medium-sized, sliced)
2 tsp ghee (clarified butter)
½ tsp mustard
½ tsp cumin seeds
2 pieces dry red chilies
Curry leaves – a few
2 pieces tomatoes (big size, blend to a paste)
2 pieces of green chilies (whole)
¼ tsp turmeric powder
½ tsp red chili powder (optional)
3 tbsp coriander leaves (finely chopped)
Tamarind (small gooseberry size, soaked for 15 minutes)
Coriander leaves (a handful, finely chopped, for garnishing)

This recipe was shared by the helper at my sons’ school canteen when I visited it to have something during the break of the parent-teacher meeting. The fragrance of the dish cooking attracted me. I asked what it was, and she offered me a bowlful of this rasam. It was energizing and very comforting. I could not refrain from asking the recipe to her, which she narrated, shyly.

I tried to make it at home the next day. When I served it to my husband, he said it had a “unique canteen flavor,” and my kids loved the simple taste. Now, this is our memory-of-school meal. That small moment reminded me how school food often carries big feelings and beautiful simplicity.

How to Make Chicken Rasam? (Step by Step Guide with Images)

Step 1: First, take 500 grams of chicken (cut into small pieces) in a pressure cooker and add 750 ml of water, ¼ tsp of turmeric powder, and salt as required to it. Then, cover the pressure cooker and cook it on a medium flame up to 2 to 3 whistles.

Step 2: While the chicken cooks, take 2 tsp of peppercorns, 2 tsp of cumin seeds, 1 piece of ginger (inch-size), 10 cloves of garlic, and a handful of curry leaves in a mixer and grind them roughly. Transfer them to a bowl.

Step 3: Now, take one medium-sized, roughly sliced onion in the same mixer and blend it to a coarse paste. Transfer them to a bowl. Also, blend 2 pieces of large tomatoes and keep aside.

Step 4: Now, heat 2 tsp of ghee (clarified butter) in a pan on a medium flame. When it is hot, add ½ tsp of mustard (rai) and ½ tsp of cumin seeds to it. Let them crackle. Now, add 2 pieces of dry red chilies and a handful of curry leaves. Sauté them for 10 seconds or so.

Step 5: Now, add the onion paste and sauté for 2 minutes until it is dry. Then add the tomato paste and sauté for two minutes as well on a medium flame.

Step 6: Now, add the coarsely powdered pepper and cumin along with 2 pieces of whole green chilies, ¼ tsp of turmeric powder, and ½ tsp of red chili powder (optional) to it. Mix and fry them nicely for a minute or so. Now, add 3 tbsp of coriander leaves (finely chopped) to it and again sauté for about a minute on a medium flame.

Step 7: Now, add the boiled chicken along with the water and the juice of a small gooseberry size tamarind, presoaked for about 15 minutes. Give it a nice mix and let it cook on a low flame until it starts to boil.

Step 8: When the rasam starts to boil, switch off the gas stove. Garnish it with a handful of finely chopped fresh coriander leaves. Cover the lid immediately so that the flavor does not escape and leave it for 5 minutes.

Step 9: Remove the cover after five minutes, give it a final mix and let it cook for another couple of minutes or so, this time without a cover. Check the final consistency of the chicken rasam. Add water and cook for some more time if needed.