Marinate chicken with ingredients under the list “to marinate” for 15 minutes.
Meanwhile grind the ingredients given under the list “To Grind” as fine paste adding a little warm water.
Heat oil in a pressure pan over medium heat and add the rest of the ingredients under the list “To Season”. Once mustard seeds splutter, add the ground paste and curry leaves.
Fry for a few minutes till the raw smell strips off.
Now add marinated chicken, sauté for few minutes until a nice aroma comes.
Add chopped coriander leaves and enough water to get the desired consistency.
Adjust salt. Close the lid of the pressure cooker and allow 5 to 7 whistles.
Turn off the heat and open the lid of the pressure cooker once pressure subsides.
Allow the rasam to completely cool down and add lemon juice.
Adjust salt if required, sprinkle Garam masal powder and garnish with coriander. Serve with hot piping rice and chicken fry rice and chicken fry on the side. It’s an awesome combination.