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Chicken Rasam, Indian Chicken Soup served in a bowl.
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Chicken Rasam or Indian Style Chicken Soup - Kozhi Rasam | Chicken Kulambu

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course / Side dish, Main Course / Soup
Cuisine: Indian (South Indian)
Keyword: Indian Chicken Soup, Chicken rasam, Koli Rasam, Natu Kodi Pulusu
Servings: 4
Author: Padma Veeranki

Ingredients

To marinate:

  • 250 grams Chicken pieces with bones Cut into small pieces
  • 1 tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Salt

To Grind:

  • 1 inch Ginger
  • 3 Garlic Pods
  • 1 cm Cinnamon Stick
  • 2 Cloves
  • 2 tsp Coriander Seeds
  • ½ tsp Peppercorns
  • 1 tsp Cumin Seeds
  • ¼ tsp Fennel Seeds
  • 2 Dry Red Chillies
  • 1 tsp Poppy Seeds
  • 4 Shallots(Chinna Vengayam) Cut into chunks

To Season:

  • 1 tbsp Oil
  • 1/2 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 cm Cinnamon Stick
  • 2 Cloves

Other Ingredients:

Instructions

  • 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.

Recipe Video

Notes

  • Adjust spice levels with red chilli powder.
  • You can also add a tablespoon of yoghurt while marinating to tenderize the meat.
  • Have this rasam as a soup when you are down with cold...it is absolutely comforting!
  • I make my garam masala fresh as and when needed. Check recipe here.
  • You can prepare this rasam in a pressure cooker to save time or also cook in a pan simmered in on low flame.
  • Do not add lemon juice while the rasam is still hot, otherwise you get a bitter taste.
  • You can replace lemon juice with tomatoes or yoghurt while cooking. Each one tastes slightly different. Try out and see which is your favourite!!