Clean the chicken and wash it well with water and squeeze out the excess water and take it in a cooker and add salt, turmeric and chili powder and cook it for 5 minutes after the whistle.

Now Grind the above ingredients and make a smooth paste.

Take a pan add oil and add the ground masala and fry for 5 minutes till the raw smell goes away then add the chicken pieces from the cooker.

Fry for another five minutes keep stirring often.  Fry till the chicken and masala get well fried.  The curry should not be too dry so switch off when still slightly wet.

Serve hot with fried rice , pulav or simple white rice. 

Dry roast all the ingredients for the rasam powder and grind them into a fine powder and keep aside.

Soak the tur dal in water for one hour and take it in a cooker pour 3/4 glass water and boil for 10 minutes and switch off.  After the pressure decreases remove the lid and take only the dal water into a dish.

Then wash the tomatoes and cut them into medium pieces and wash the tamarind with water and boil both in a dish and when the tomatoes get mushy switch off let cool and mash the tomatoes and tamarind thoroughly and filter the juice and keep it 

Now add this juice to the dal water add salt, turmeric and chili powder.  In a pan add oil and add tempering ( 1 tsp of mustard and cumin seeds, 1 tsp of channa and urad dal and 5 curry leaves ) when it starts to splutter add it to the tomato juice.

Boil the tomato and dal water on slow flame add the rasam powder and mix well and bring to a boil, let boil for 2 minutes and switch off, garnish with coriander leaves.  You can serve this hot with steaming hot rice and ghee, Yummy.