Spicy Chicken Gizzards

  • Spicy Chicken Gizzards
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Chicken Gizzards are sold separately in a super market. There are a number of recipes that use gizzards. In this dish I have decided to depart from the traditional ways of cooking the Gizzards by spicing them up and then saute it on a wok. Spicy Chicken Gizzards is a fantastic dish for a Friday evening over a couple of beers ;). Lets call it an apt starter with drinks.


  • Chicken Gizzards – 350 gms
  • Onion – 1/2 cup sliced
  • Tomato – 1/2 cup sliced
  • Ginger – 1 Teaspoon
  • Garlic – 2 Teaspoons
  • Green Chilli – 1 Slited
  • Chilli powder – 1/4 Teaspoon
  • Coriander Powder – 1/2 Teaspoon
  • Turmeric – 1/4 Teaspoon
  • Garam Masala – 1/2 Teaspoon
  • Cumin Powder – 1/4 Teaspoon
  • Salt – to taste
  • Pepper Powder – 1 Pinch to 1/4 Teaspoon
  • Cinnamon Stick, Clove, Starnaze, Bayleaf – 1 each ( Optional )
  • Coconut Oil / Cooking Oil – 2 to 3 Tablespoons


  1. Pressure Cook all the ingredients from 1 to 13. Mix it well and place it over a stove on medium heat. 
  2. When you hear the first whistle from the cooker reduce the flame/ heat to minimum and allow it to cook for 20 – 30 minutes. The Cooker will continue to whistle 5 – 6 times by the the time the Gizzards are fully cooked. (Gizzards take long time to cook)
  3. Now allow the cooker to cool down and then open the lid.
  4. Heat the oil in a pan for 2 to 3 mins and add cinnamon sticks , clove, starnaze and bayleaf into the oil.
  5. Move the Gizzards from the cooker into the pan. Allow it to boil in high or medium flame. Let the water/ gravy dry up. Keep stirring in between to avoid the gravy from sticking to the bottom of the pan. 
  6. Saute it well until the gravy becomes thick and spreads evenly around the gizzard pieces.
  7. Switch of the stove and allow it to cool down. Serve warm or room temperature. I would recommend it as a starter than as an accompaniment for bread or rice. 

By Guest Chef / My Hubby : Jayan Varghese

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