Chicken Rasam & Fry Recipe – South Indian Sesame Oil Chicken

Last Updated on 2 months by Neha Deshmukh

Chicken Rasam & Fry Recipe – South Indian Sesame Oil Chicken

Hey everyone! If you’re anything like me, you’re always on the lookout for that one dish that just hits all the right spots – comforting, flavorful, and a little bit special. Well, look no further! This Chicken Rasam & Fry is exactly that. It’s a South Indian classic, but with a twist – a deliciously crispy, fragrant chicken fry that perfectly complements the tangy, warming rasam. I first made this for a family get-together and it was an instant hit – everyone asked for the recipe!

Why You’ll Love This Recipe

This isn’t just another chicken recipe. It’s a flavour explosion! The rasam is light yet deeply flavorful, a perfect balance of tangy and spicy. And the fry? Oh, the fry! It’s incredibly aromatic and crispy, thanks to the sesame oil and a beautiful blend of spices. It’s a little bit of work, but trust me, the end result is so worth it. Plus, it’s a fantastic way to use up leftover chicken, if you happen to have any!

Ingredients

Here’s what you’ll need to make this South Indian delight:

For the Chicken:

• 500 grams chicken thighs
• 0.5 teaspoon salt
• 0.5 teaspoon turmeric powder
• 1 teaspoon crushed ginger and garlic
• 6 whole green chillies
• 3 cups water

For the Rasam:

• 2 teaspoons ghee
• 0.5 teaspoon fennel seeds
• 0.5 teaspoon cumin seeds
• 1 sprig curry leaves
• 0.25 teaspoon asafoetida (hing)
• 2 tablespoons Indian shallots, finely sliced
• 1 tablespoon besan (chickpea flour)
• 2 whole tomatoes, roughly chopped
• 0.5 teaspoon salt
• 0.25 teaspoon cumin powder
• 1 teaspoon black pepper powder

For the Fry:

• 3 tablespoons Indian sesame oil
• 0.5 inch cinnamon stick
• 4 whole cloves
• 0.25 teaspoon cumin seeds
• 0.25 teaspoon fennel seeds
• 3 tablespoons curry leaves
• 3 tablespoons garlic, minced
• 1 tablespoon ginger, minced
• 2 cups Indian shallots, thinly sliced
• 1 teaspoon salt
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon red chilli powder
• 0.5 teaspoon garam masala
• 0.5 teaspoon cumin powder
• 1 tablespoon black pepper powder

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Sesame Oil: Don’t skip the sesame oil for the fry! It gives it that authentic South Indian flavour and incredible aroma. It’s a game changer.
• Green Chillies: I like to use a mix of green chillies for varying levels of heat. You can adjust the quantity to your liking.
• Curry Leaves: Fresh curry leaves are essential. They add a beautiful fragrance and flavour that dried leaves just can’t replicate. If you can grow your own, even better!
• Asafoetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savoury depth to the rasam. A little goes a long way!
• Indian Shallots: These are smaller and sweeter than regular shallots. If you can’t find them, you can substitute with regular shallots, but use a little less.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Chicken: In a pressure cooker, combine the chicken thighs, salt, turmeric powder, ginger-garlic paste, whole green chillies, and 3 cups of water. Pressure cook for 12 minutes (about 4 whistles). Let the pressure release naturally.
2. Shred the Chicken: Once cooled, remove the chicken from the cooker and shred it. Reserve the stock – it’s liquid gold! Discard the green chillies.
3. Make the Rasam: Heat the ghee in a saucepan. Add the fennel seeds, cumin seeds, curry leaves, and asafoetida. Let them sizzle for a few seconds until fragrant.
4. Sauté the Shallots: Add the sliced shallots and sauté until they turn translucent.
5. Roast the Besan: Add the besan and roast for about a minute, stirring constantly to prevent it from burning.
6. Add Tomatoes & Simmer: Stir in the chopped tomatoes and cook for another 2 minutes. Then, add the salt, cumin powder, pepper powder, and the reserved chicken stock. Bring to a simmer and cook for 5 minutes.
7. Garnish the Rasam: Garnish with fresh coriander leaves.
8. Prepare the Fry: Heat the sesame oil in a separate pan. Add the cinnamon stick, cloves, cumin seeds, fennel seeds, curry leaves, ginger, and garlic. Let them sizzle until fragrant.
9. Sauté the Shallots: Add the sliced shallots and salt. Sauté until they turn golden brown and crispy.
10. Add Spices: Add the turmeric powder, red chilli powder, garam masala, and cumin powder. Cook for a minute, stirring constantly.
11. Add Chicken & Finish: Add the shredded chicken to the pan. Break up the pieces with a spatula and toss well to coat with the spices. Add the pepper powder and curry leaves. Toss everything together one last time and cook for a couple of minutes.

Expert Tips

• Don’t overcrowd the pan when making the fry. Cook in batches if necessary to ensure everything gets crispy.
• Taste the rasam and adjust the salt and pepper to your liking.
• For a richer rasam, you can add a tablespoon of tamarind paste.

Variations

• Spice Level Adjustments: If you like it really spicy, add more green chillies to the chicken while pressure cooking, or increase the amount of red chilli powder in the fry.
• Regional Variations in Rasam: Rasam recipes vary from family to family and region to region. Some people add tomatoes, others don’t. Feel free to experiment and find what you like best! My grandmother always added a squeeze of lemon juice at the end.
• Vegan Adaptation using Mushroom: Swap the chicken for oyster mushrooms for a delicious vegan version. The mushrooms will absorb all the lovely flavours of the spices.

Serving Suggestions

This Chicken Rasam & Fry is best served hot with steamed rice. A side of papadums or a simple vegetable stir-fry would also be a great addition. It’s also fantastic with roti or paratha!

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. The chicken fry is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat thoroughly before serving.

FAQs

Q: What is the best type of chicken to use for this recipe?
A: Chicken thighs are ideal because they stay moist and tender during pressure cooking. But you can also use chicken breast if you prefer, just be careful not to overcook it.

Q: Can I make the rasam ahead of time?
A: Yes, you can! The rasam actually tastes even better the next day as the flavours meld together. Just store it in an airtight container in the refrigerator.

Q: What is asafoetida (hing) and where can I find it?
A: Asafoetida is a pungent spice used in Indian cooking. It has a unique flavour that adds depth to dishes. You can find it at most Indian grocery stores, or online.

Q: How can I adjust the spice level of the fry?
A: Reduce the amount of red chilli powder, or use a milder variety. You can also remove the seeds from the green chillies to reduce their heat.

Q: What is the best way to serve this dish – with rice or roti?
A: Honestly, both! It’s delicious with either. Rice is the more traditional pairing, but roti is a great option if you want something a little lighter.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!