Chettinad Koli Rasam (chicken) Recipe

Make chicken stock

Place the chicken pieces, 6 cups water, quartered onion, 6 whole garlic cloves (for stock), smashed ginger, and 1 tsp salt in a large pot. Bring to a gentle boil over high heat, then reduce to a simmer. Skim foam that rises to the surface for the first 5–8 minutes. Simmer uncovered for 25–30 minutes until chicken is cooked through and stock is flavorful.

Remove the chicken pieces from the stock and set aside to cool slightly. Reserve the stock by straining it through a fine mesh sieve into a bowl or another pot. Remove and discard onion, ginger and whole garlic used for stock. When cool enough to handle, pick meat off the bones into bite-sized pieces; discard bones. Keep 4 cups of strained stock for the rasam; reserve any extra for other uses.

Dry roast whole spices

Heat a small dry skillet over medium heat. Add 2 tbsp black peppercorns, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fenugreek seeds and 2 dry red chilies. Toast, shaking the pan, until aromatic and the chilies darken slightly, about 2–3 minutes. Remove to a plate and let cool.

Make garlic-tomato paste

In the same pan add 6 garlic cloves (for paste) and lightly toast for 30–45 seconds until golden (watch carefully). Transfer the toasted whole spices and garlic to a blender. Add 2 cups chopped ripe tomato, 1 tbsp tamarind concentrate, 1 tsp turmeric, a pinch of asafoetida, and 1 tsp salt. Blend into a smooth paste, adding 2–4 tbsp of the reserved warm chicken stock if needed to help blending. The paste should be smooth and pourable.

Combine stock and paste

Bring 4 cups of the reserved chicken stock to a gentle simmer in a wide saucepan over medium heat. Stir in the prepared tomato-garlic-spice paste. Taste and adjust salt. Simmer gently uncovered for 12–15 minutes, stirring occasionally, until the raw tomato flavor cooks down and the mixture reduces slightly.

Add chicken and reduce

Add the shredded/cubed cooked chicken to the simmering rasam. Continue to simmer another 6–8 minutes, allowing the flavors to meld and the liquid to reduce to a thin soup-like consistency typical of rasam. If it reduces too much, add a little more reserved stock or water to reach desired consistency.

Make the tempering (tadka)

In a small skillet, heat 2 tbsp oil or ghee over medium heat. When hot, add 1 tsp mustard seeds. When they begin to pop, add 10 curry leaves and 0.5 tsp asafoetida (optional). Fry for about 20–30 seconds until curry leaves crisp. Immediately pour this tempering into the simmering rasam and cover the pot for 1 minute to trap the aromatic vapors.

Stir in chopped coriander leaves and taste. If desired, finish with 1 tsp fresh lime juice to brighten the flavors. Serve hot.