Chicken Gizzard Masala Dry Fry, Dhaba Style
Chicken gizzards pressure cooked until tender, then fried in a dry onion-tomato masala with black pepper and green chillies.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking. Rinse the gizzards and trim any silver skin.
- 02Pressure cook
Cook the gizzards with the water, turmeric and salt for 6 to 7 whistles until tender. Drain, keeping the stock.
- 03Cook the base
Heat the oil. Fry the onions until golden. Add the ginger-garlic paste, green chillies and tomato. Cook for 6 minutes.
- 04Add the spices
Stir in the chilli powder, coriander powder and pepper.
- 05Fry dry
Add the gizzards and 3 tablespoons of the stock. Cook on high for 8 to 10 minutes until dry and coated. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Finish
Add garam masala and coriander. Serve with roti or as a bar snack.
Questions
Why are gizzards chewy?+
Gizzards are muscle and need pressure cooking or long simmering first.
Can I skip the pressure cooker?+
Yes. Simmer for about 60 minutes until tender.