Chicken rasam! This was one among the non-vegetarian feast spread I made last month for Aval Kitchen magazine's first anniversary issue. After trying mutton rasam I tried the same with chicken and fell in love with it! It is a twist to the regular tamarind rasam and tastes brilliant with rice and the juices from chicken makes it so yum. Whenever you have some bone-y chicken pieces at hand do try this one. I make this dish whenever I have bones leftover after making any boneless chicken dishes esp chicken 65. It tastes so good and some papads will be enough to serve as accompaniment or just the chicken pieces in the rasam will do. For the mutton version click here!
Total Preparation Time - 25 to 30 minutes
- Chicken - 50 grams (Use bone pieces for better taste)
- Puli / Tamarind - 6 grams (or 1 teaspoon tamarind paste)
- Onion - 1
- Chopped tomato - Half of a medium sized tomato (30 grams)
- Peppercorns - 2 teaspoons
- Cumin seeds - 2 teaspoons
- Fennel seeds - 1 teaspoon
- Cloves - 1
- Cinnamon stick - 1 small piece
- Curry leaves - From 2 sprigs
- Coriander leaves - A handful
- Garlic - 3 (crushed)
- Dry red chillies - 2
- Mustard seeds - 1/2 teaspoon
- Fenugreek seeds - 1/2 teaspoon
- Turmeric powder - 1/4 teaspoon
- Salt - As required
- Oil - 2 tablepsoons
- Soak tamarind in 50 ml of water and set aside for 15 to 20 minutes. Then mash tamarind well with your fingers. Discard the pulp.
- Wash chicken pieces well in water and chop them into smaller cubes. Place a saucepan on flame and add chicken and pour 300 ml of water and let it boil well until the chicken gets cooked and is tender. Keep this aside. (might take from 15 to 20 minutes)
- Meanwhile, grind coriander leaves, curry leaves, peppercorns, fennel seeds, cumin seeds, cloves, cinnamon stick, into a coarse mixture. (set some coriander leaves for garnishing)
- Now place a saucepan on flame and pour oil into it. After it heats up saute mustard seeds until it splutters well. The add fenugreek seeds, dry red chillies and saute slightly. Do not let fenugreek brown too much as it will impart a bitter taste to the rasam.
- Now add the chopped onions and saute until it seems cooked. Now add the tomatoes, crushed garlic pods and saute until the raw smell of garlic leaves.
- Then add the ground coarse mixture and saute for a minute.
- Add salt, turmeric powder and stir well. Now pour the chicken stock along with the chicken pieces and let the mixture boil well for two to three minutes.
- Then pour extra 150 ml of water and the extracted tamarind paste, stir. Check for salt and add if needed.
- When you see bubbles on the sides of the rasam remove from flame. Do not let boil further.
- Garnish with coriander leaves and serve hot.
TIP 1: For another version you can directly add the chicken pieces after sauteing the onions and tomatoes. Add other ingredients and stir well. Then pour enough water and let chicken cook in the same pot then add the tamarind paste or extract.
TIP 2: If you do not want tamarind flavor just avoid it and make the ordinary soup kinda rasam.