Chettinad Kozhi Rasam is a traditional chicken broth that balances heat, spice, and lightness in a single bowl. The recipe begins with dry roasting whole spices until they release their oils and aroma, then grinding them into a smooth paste with almonds and ginger garlic. The chicken simmers in this fragrant base, and once cooked, you strain the broth to get a clear, flavorful liquid.
The shredded chicken goes back into the rasam, creating a soup that feels both hearty and clean. It is the kind of dish that warms you from the inside, especially on cooler evenings or when you need something gentle yet satisfying.
About the Recipe
This recipe delivers bold Chettinad flavors without overwhelming your palate. The toasted spice blend brings warmth and complexity, while the almonds add a subtle richness to the broth. Straining the rasam gives you a clear soup that still carries deep flavor, and the shredded chicken makes every spoonful hearty. It is straightforward enough for a weeknight but special enough to serve guests. The rasam also works well when you want something lighter than a curry but still crave the comfort of a well spiced dish.
Why you will love this recipe
The toasted spices create layers of flavor that you do not get from ground spice powders alone. Dry roasting the cinnamon, cloves, fennel, cumin, peppercorns, and red chillies releases their essential oils and gives the rasam a smoky, aromatic base. The almonds lend body to the broth without making it heavy, and the ginger garlic paste adds a sharp, savory note.
Straining the mixture might seem like an extra step, but it makes the dish into a clean, elegant soup. I always reserve a bit of the shredded chicken to add at the end because it keeps the texture interesting. The fresh coriander and mint leaves brighten everything just before serving, cutting through the richness and adding a cool herbal finish.
Chettinad Kozhi Rasam
Cooking Tips
Dry roast the spices over medium heat and keep them moving in the pan to prevent burning. You want them golden and fragrant, not blackened. When you grind the spice paste, add the water gradually so the mixture stays smooth and thick. Cook the chicken gently once you add it to the rasam so it stays tender and does not toughen. Straining through a fine mesh sieve gives you the clearest broth, but a regular strainer works too if you do not mind a bit of texture.
Serving and Storing Suggestions
This recipe serves four to six people and takes about 45 minutes from start to finish. Serve the rasam hot with steamed rice, or ladle it into bowls as a standalone soup. It pairs well with dosa, idli, or simple flatbreads. Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently on the stovetop and add a splash of water if the broth thickens. The flavors often deepen overnight, making the rasam even better the next day.
Similar Recipes
- Chicken Rasam
- Chettinad Chicken Curry
- Pepper Chicken Soup
- Mutton Rasam
- Tomato Rasam with Chicken
Nutrient Benefits
Chicken provides lean protein and helps build muscle and repair tissue. The spices, especially black peppercorns, cumin, and fennel, support digestion and add antioxidants. Ginger and garlic offer anti inflammatory properties and may boost immunity. Almonds contribute healthy fats and vitamin E, while tomatoes add vitamin C and lycopene. The broth is light yet nourishing, making it a good choice when you want something restorative without too much heaviness.
Chettinad Kozhi Rasam
Ingredients
- 750 gms Chicken (chopped)
- 2 Tomatoes (small, sliced)
- 75 gms Small Onions (peeled)
- 1 inch Cinnamon
- 4 Cloves
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1/2 tbsp Black Peppercorns
- 4 to 5 Dry Red Chillies
- 4 Cardamoms
- 1/2 tbsp Coriander Seeds
- 200 ml Water
- 5 to 6 Almonds (blanched)
- 3/4 tsp Turmeric Powder
- 2 tbsp Ginger Garlic Paste
- 1 1/2 tbsp Coriander Leaves (chopped)
- 1 tbsp Mint Leaves (chopped)
- Salt as per taste
Instructions
- Heat a pan over medium flame.
- Dry roast the cinnamon, cloves, fennel seeds, cumin seeds, peppercorns, dry red chillies, cardamoms and coriander seeds for a minute.
- Keep aside.
- Add oil to the pan and saute the onions until golden brown.
- Grind the roasted ingredients, onions, water, almonds, turmeric powder and ginger garlic paste to a smooth paste.
- Transfer to a pan and place over medium flame.
- Add the chicken pieces, tomatoes and salt.
- Pour 1 1/2 litres of water and cook for 15 to 20 minutes.
- Switch off the heat and cool.
- Then strain the mixture into another pan.
- Reserve the rasam water and chicken. Discard the spices.
- Shred the meat and discard the bones.
- Place the rasam and chicken to a pan.
- Bring to a boil.
- Add coriander leaves and mint leaves.
- Remove and serve hot.
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Frequently Asked Questions
Can I use boneless chicken for this rasam?
Yes, boneless chicken works well and cooks faster. You will skip the step of removing bones, which makes the process simpler. However, bone in pieces add more flavor to the broth, so consider using chicken thighs with bones if you have time.
What can I use if I do not have almonds?
You can substitute cashews or omit the nuts altogether. The almonds add richness, but the rasam will still taste good without them. Coconut pieces also work as a replacement and give a slightly different but pleasant flavor.
How spicy is this dish?
The heat level depends on the number of dry red chillies and black peppercorns you use. The recipe calls for four to five chillies and half a tablespoon of peppercorns, which gives moderate heat. Reduce the quantity if you prefer a milder rasam or increase for extra spice.
Can I make this rasam ahead of time?
Yes, you can prepare the rasam a day in advance. Store it in the refrigerator and reheat before serving. Add the fresh coriander and mint leaves just before you serve to keep their flavors bright and fresh.
What is the best way to strain the rasam?
Use a fine mesh sieve or a regular strainer lined with cheesecloth. Pour the cooked mixture through slowly and press gently to extract as much liquid as possible. Discard the solids and keep the clear broth along with the shredded chicken for the final dish.
