Chicken Rasam – A South Indian Soup

Chicken Rasam – A South Indian Soup

I had a lovely weekend with my cousins and aunts; we saw the much hyped movie of the season “SAROJA” (South Indian Movie – Tamil). As expected the movie was a thorough entertainer, and few scenes do drag you to the edge of the seat. Extremely witty one liners of all the characters were the highlight of the movie. Saroja has created a niche for itself and I would recommend it for people who want to have a good laugh throughout. 

SAROJA = Awesome thriller with a great humor!!! 🙂

Coming to my recipe, I had cooked a very simple chicken curry. 1..2..3.. chicken, a hotty, gingery, peppery, garlicky soup is a very spicy gravy having a rasam like consistency. The pepper corns and green chillies add a beautiful flavor to the dish and also provides an extra heat to it. You can alter the taste according to your palate.

Chicken Rasam – A South Indian Soup

Chicken Rasam – A South Indian soup

My achi makes this dish from the bone pieces and chicken organs and we would drink it like a soup or have it with rice or roti. It is great for digestion and relieves you of cold. It involves no additional use of oil for cooking, the soup gets its oily texture from the chicken fat. If boneless, skinless chicken breasts are used, then it is a completely healthy soup.
4.91 from 11 votes
Prep Time 5 mins
Cook Time 20 mins
Course Side Dish, Soup
Cuisine South Indian
Servings 4


  • 250 gms chicken (cleaned and chopped; preferably ones with bone pieces) 
  • 2-3 green chillies
  • 2 onions – diced
  • 1 inch ginger
  • 4-5 garlic pods
  • 1 large tomato – cubed
  • 1/2 tsp mustard
  • 2 tsp cummin seeds
  • 2 tbsp black pepper corns
  • 1 tbsp coriander seeds
  • 10-12 curry leaves
  • 1 tsp chilli powder
  • 1 tsp turmeric powder
  • 1 liter water
  • 1/4 cup cilantro – chopped
  • Salt


  • In a mixer grinder or a smoothie blender, grind the onions, green chillies, ginger, garlic, cumin seeds, coriander seeds and pepper corns to a fine paste.
  • Heat the cooking pan to smoking hotness. Add the mustard seeds and let it pop. Then add the above made onion paste. Cook till the oil separates. Add the tomatoes, turmeric powder, chilli powder and cook till the raw smell disappears.
  • Add the chicken and saute for 5-10minutes. Add water and curry leaves. Cook for 8-10 whistles. The chicken should be really soft and tender. Add salt to taste. Garnish with fresh cilantro. Serve hot.
Keyword Chicken rasam
Tried this recipe?Let us know how it was!

This yummy dish is a perfect accompaniment to rice and goes great with chicken fry. Wrap the meal with a glass of cold buttermilk. Sluurrrrrpppp!!!!! 🙂

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  1. 4 stars
    Hi, this is my first time making the dish, so I don’t know how much salt to put, would it be okay to add the salt after the dish is cooked?

  2. 5 stars
    Hi Advika,

    The recipe was really delicious, I just added a bit more of red chilli powder because I enjoy spicy food.

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