Chicken Rasam or Indian Style Chicken Soup

Chicken rasam or soupV1n1A bowl of soup may take up so many other names, call it broth, stew, chowder, gumbo, bouillabaisse, potage, bouillon….according to its texture, ingredients and also the cuisine it belongs to. Nevertheless, a bowl of soup by another name would be as comforting as rasama spicy South Indian soup, a must in most Indian vegetarian cuisine. But today’s Chicken Rasam or Indian Style Chicken Soup, my second post to the Blog hop theme “RASAM RECIPES”, uses almost the same spices used in the regular rasam – cumin seeds, red chillies, black/white peppercorns, mustard seeds – minus the tamarind essence and asafoetida plus an extra dash of spices specific to Non vegetarian cooking.

These spices are pounded with ginger, garlic and onions, fried in a little oil before adding the boney chicken pieces (the meatier part gets into the chicken gravy!) which are then simmered in water on low flame or cooked in a pressure cooker till the chicken flavour is well infused in the soup. All this makes the dish taste so authentic.

You can either use tomatoes or lemon juice or even yoghurt for tanginess. But it’s purely optional. Like I always say, it’s a spicy soup and you can play around with the spices and other ingredients to alter to suit your taste. I did the same here for my Chicken Rasam or Indian Style Chicken Soup. The taste was pretty good and the comforting effect of having a bowl of hot soup was there. It is a good remedy for body aches, cold, cough and for convalescent period. Even a tasteless tongue during fever or cold will enjoy this spicy rasam thoroughlynotsure.

The chicken should be mainly bones with a little meat on them as the flavour lies in the bones, which can be eaten while enjoying this rasam or you can drain out the chicken pieces from the rasam once it is cooked and separately fry with spices. This is the best chicken fry I have ever eaten. Today, I did the same and the chicken fry on the side, which you get see in the pictures is the same. Boneless chicken doesn’t suit this recipe though, but if you are keen, please go ahead. By the way, you can mirror this Chicken Rasam or Indian Style Chicken Soup recipe with Mushrooms or even peas.

You can also add vegetables of your choice like potatoes, corn, carrots, peas etc to the Chicken Rasam or Indian Style Chicken Soup. Adding vegetables is optional but I suggest you to try once since they add taste to the soup. The soup is spicy, savoury, warm, and it will tickle your taste buds. If you are feeling under the weather every sip will liven you up and definitely make you feel much bettersmile.

let’s quickly move on to the recipe!!

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Step-by-Step process in making Chicken Rasam or Indian Style Chicken Soup:

 

  • Marinate chicken with red chilli powder, turmeric and salt (ingredients under the list “to marinate”) for about 15 minutes.
  • I have also included some boneless pieces, which I will remove later from cooked chicken rasam and prepare chicken fry.

step1n

  • Meanwhile grind masala. First coarsely grind all the ingredients ( except onions) given under the list “To Grind”. Please check the recipe card at the end of the post for the list.

step1

  • Now add shallots, and grind to a fine paste adding a little warm water.

step2
step3

  • Heat oil in a pressure cooker over medium heat and add the ingredients under the list “To Season”.

step4

  • Once mustard seeds splutter, add the ground paste and curry leaves. Fry for a few minutes till the raw smell strips off.
  • step5 Now add marinated chicken, sauté for few minutes until you get a nice aroma.
  • In case you are using tomatoes, add chopped tomatoes at this stage. (optional)
  • In today’s recipe I’m using lemon juice (Which will be added at the end just before serving).
  • step6Add water to get the desired consistency and some chopped coriander leaves.
  • Adjust salt to suit your taste.
  • Close the lid of the pressure cooker and allow 5 to 7 whistles. It’s fine even if the chicken is overcooked, so that the soup imparts the flavour of chicken.
  • step7Turn off the heat and open the lid of the pressure cooker once pressure subsides.

step8

  • Allow the rasam to cool and then add lemon juice.
  • Adjust salt if required, sprinkle some garam masala and garnish with coriander.

step9

  • Serve with hot piping rice and chicken fry on the side. That’s an awesome combination.
  • Or drink the soup with chunks of chicken and feel refreshed!!

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4.8 from 4 reviews
Chicken Rasam or Indian Style Chicken Soup
 
Prep time
Cook time
Total time
 
Chicken Rasam Or Indian Style Chicken Soup is a comforting spicy soup where tender chicken is cooked in an aromatic sauce made with earthy spices, herbs and onions.
posted by:
Recipe type: Appetizer, Main
Cuisine: Indian
Serves: 3 to 4
Ingredients
  • To marinate:
  • 250 grams chicken pieces with bones, cut into small pieces
  • 1 teaspoon Red chilli powder
  • ½ teaspoon Turmeric powder
  • ½ teaspoon salt
  • To Grind:
  • 1 inch ginger
  • 3 garlic cloves
  • 1 cm Cinnamon stick
  • 2 cloves
  • 2 teaspoons Coriander seeds
  • ½ teaspoon Peppercorns
  • 1 teaspoon cumin seeds
  • ¼ teaspoon Fennel seeds
  • 2 dry red chillies
  • 1 teaspoon Poppy seeds
  • 3 to 4 small shallots, cut into chunks
  • To Season:
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 cm Cinnamon stick
  • 2 cloves
  • Other Ingredients:
  • 1 Tablespoon oil
  • 2 Tablespoons lemon juice
  • ¼ teaspoon Garam masala
  • Required salt
Directions
  1. Marinate chicken with ingredients under the list “to marinate” for 15 minutes.
  2. Meanwhile grind the ingredients given under the list “To Grind” as fine paste adding a little warm water.
  3. Heat oil in a pressure pan over medium heat and add the ingredients under the list “To Season”. Once mustard seeds splutter, add the ground paste and curry leaves.
  4. Fry for a few minutes till the raw smell strips off.
  5. Now add marinated chicken, sauté for few minutes until a nice aroma comes.
  6. Add chopped coriander leaves and enough water to get the desired consistency.
  7. Adjust salt. Close the lid of the pressure cooker and allow 5 to 7 whistles.
  8. Turn off the heat and open the lid of the pressure cooker once pressure subsides.
  9. Allow the rasam to completely cool down and add lemon juice.
  10. Adjust salt if required, sprinkle garam masala and garnish with coriander.
  11. Serve with hot piping rice and with chicken fry on the side. It’s an awesome combination.
My Notes
1. Adjust spice levels with red chilli powder.
2. You can also add a tablespoon of yoghurt while marinating to tenderize the meat.
3. Have this rasam as a soup when you are down with cold...it is absolutely comforting!
4. I make my garam masala fresh as and when needed. Check recipe here.
5. You can prepare this rasam in a pressure cooker to save time or also cook in a pan simmered in on low flame.
6. Do not add lemon juice while the rasam is still hot, otherwise you get a bitter taste.
7. You can replace lemon juice with tomatoes or yoghurt while cooking. Each one tastes slightly different. Try out and see which is your favourite!!

 

Chicken rasam or soupV5 Chicken Rasam or Indian Style Chicken Soup

 

You may want to check other popular chicken recipes, rasam/sambar/soup varieties from my blog-

And many more to come!!…….Stay tuned!!

 

Happy blogging 🙂

Cheers!!

Padma

 

 

 

 

23 Comments:

  1. Super padma garu! Ee recipe kosam ee chustunna, maa amma chesina the kudirindi thanks for sharing!

  2. Something innovative.. looks so yummy dear..

  3. Lovely soup recipe padma. It looks so beautiful

  4. an apt rasam if we have cold lovely rasam will be great with hot rice

  5. ♥ Mouth watering……….can’t say anything further ♥

  6. This looks so yummy dear. Couldn’t ask for more, especially when you need something which is warm and fulfilling and so delicious. I can only imagine the succulent bites amidst all the flavoursome slurping my dear. Very well written post and I am in love with the twin bowl u used to serve the soup. When you finish the soup, please courier me the bowl.

  7. Wonderful looking rasam dear.We do chicken rasam a little watery..Sure chicken rasam relieves body pain.

    • Thank you Priya…Consistency is personal choice…tha’s why I mentioned you can make as liquidy as you wish:)…we were having with vad/garelu, so ,made it on the thicker side:)

  8. rasam vth chicken.sounds gud,,i vl cook this next time…love dat cute luking fresh tomatoes..

  9. chicken rasam looks scrumptious…lovely crockery and nice presentation…

  10. Awesome presentation with the detailed explanation…Chicken rasam looks so good!!

  11. Chicken rasam looks delicious very nice.

  12. This look so comforting! I love rasam, but addition of chicken looks so nice… hubby dearest is going to love it when i make this 🙂

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