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
- Pressure Cook all the ingredients from 1 to 13. Mix it well and place it over a stove on medium heat.
- 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)
- Now allow the cooker to cool down and then open the lid.
- Heat the oil in a pan for 2 to 3 mins and add cinnamon sticks , clove, starnaze and bayleaf into the oil.
- 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.
- Saute it well until the gravy becomes thick and spreads evenly around the gizzard pieces.
- 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