Chicken Rasam / Kozhi Rasam


Coming to rasam, mostly all of us remember rasam made with tamarind, garlic, peppercorns and vegetables. But now here comes a different rasam recipe with chicken and particularly with the same health benefits of other rasam. This was a big hit in my kitchen, not to miss my kids they too loved it. A delicious, yummy and tangy non-vegetarian rasam recipe.

Kozhi Rasam goes out well with steamed rice for lunch or dinner. Also good to have during the sick times and a perfect dish for cold weather. This can also be consumed as soup. Let us move on to the recipe…

Kozhi Rasam / Chicken Rasam

Kozhi Rasam / Chicken Rasam


  • Chicken with Bones – 200 gm
  • Mustard seeds – ¼ tsp
  • Fenugreek seeds – ½ tsp
  • Cumin seeds – 1 ¼ tsp
  • Black peppercorns – 1 tsp
  • Curry leaves – a sprig
  • Tomatoes – 2 nos (well ripen)
  • Pearl onions / Sambhar onions – 6 nos
  • Turmeric powder – ¼ tsp
  • Red chilies – 3 nos
  • Garlic – 5 nos
  • Onions – ½ no
  • Ginger – 1 “inch stick
  • Coriander leaves – 5 stalks
  • Fennel seeds / Perunjeeragam – ½ tsp
  • Salt to taste
  • Oil – 2 tsp


  • Peel the pearl onions and thinly slice the onion. Peel and roughly chop the ginger.
  • Clean and chop the chicken to small pieces. Separate coriander leaves and stalks.
  • Roughly chop one tomato and finely chop the other one.
  • Heat a tsp of oil, add in the pearl onions, red chilies, ginger and roughly chopped tomato, cook until cook until the raw smell goes off. Remove from fire.
  • Spread it in plate, bring to room temperature and grind it to a coarse paste.
  • Heat oil in kadai, add fennel seeds and curry leaves. Wait until they crackle.
  • Add in the thinly sliced onions and finely chopped tomatoes, along with turmeric powder and cook until the tomatoes become mushy.
  • Add in the chicken pieces, along with salt and coarsely ground paste. Cook until the chicken turns white in color.
  • Add in two cups of water, cover and cook until the chicken is tender or pressure cook for 2 whistles.
  • Crush garlic, peppercorns, cumin seeds, fenugreek seeds and coriander stalks using mortar and pestle.
  • Keep in medium flame, when the chicken is cooked tender.
  • Sprinkle the crushed ingredients over the rasam along with chopped coriander leaves and wait until it starts boiling.
  • Remove from fire, once when the rasam starts to bubble (boiling).

Serve hot.





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