| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 200 grams chicken Bony or Boneless pieces
- 6 Shallots
- 1 Large Tomato Fully Ripe
- 2 tsp Red Chili Powder
- 1/2 tsp turmeric
- salt As needed
Rasam Powder
- 1 tsp Black Pepper Corns
- 1 tsp cumin
- 1 tsp fennel
- 1.5 tsp Coriander Powder
- 2 Shallots
- 4 cloves garlic
Temper :
- 1-2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp cumin
- 2-3 Dry Red Chili
- 1/2 tsp asafoetida Hing
- 5-6 curry leaves
Ingredients
Rasam Powder
Temper :
|
|
Instructions
- Clean and wash the chicken nicely.
- Add chicken with the minced shallots, tomato, chili powder, turmeric powder, and salt as needed along with 4 cups of water in a pressure cooker. Wait till first whistle and then simmer the gas.
- Cook on low flame for another 5-6 minutes and switch off the gas.
- Meanwhile prepare Rasam powder by grinding fennel seeds, pepper corn, cumin and chilies.
- Now add some coriander powder to the spice mix. Grind once again and collect in a bowl.
- In the same grinder jar add garlic and onion and grind together without adding water.
- Open the cooker carefully and strain the rasam if you don’t want chicken chunks to come in your mouth and keep aside.
- Heat 1 teaspoon of oil in a wok and season the rasam with some mustard seeds, cumin, dry red chilies, asafoetida and curry leaves. Pour the rasam into the wok. Add the rasam powder and the salt needed. Bring the rasam to a nice boil and switch off the stove.
- The strained out chicken pieces can be added to any Chettinad chicken fry recipe later.
- Garnish the Rasam with some fresh chopped coriander leaves before serving.
Recipe Notes
If you liked this recipe, then try making at home and enjoy sipping it in winter evenings. Also share your feedback and views on it with me in comments below.
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Love : Shaheen
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