Easy Recipe: Tasty Chicken Gizzard Liver Heart Masala

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We hope you got benefit from reading it, now let’s go back to chicken gizzard liver heart masala recipe. You can have chicken gizzard liver heart masala using 27 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken Gizzard Liver Heart Masala:

1. Prepare 250 gms of liver.
2. Take 250 gms of gizzard.
3. Prepare 250 gms of heart.
4. You need 2 of large onions.
5. Take 2 of large ripe tomatoes.
6. Take 2-3 of green chillies.
7. Take 2 tbsp of Ginger garlic paste.
8. Use Dry of spices:.
9. Get 3-4 of elaichi.
10. Use 1-2 of black elaichi.
11. Provide 5-6 of peppercorns.
12. Take 3-4 of cloves.
13. Use 2 of small cinammon sticks.
14. Prepare 2 of tej patta cut.
15. Use For of Masalas:.
16. Prepare 1 tbsp of deggi mirch (for colour).
17. Use 1 tbsp of red chilli powder.
18. You need 1 TSP of haldi.
19. Prepare 1 tbsp of Coriander powder.
20. Get 1 tsp of garam masala.
21. You need 1 tsp of Parsi dhanya jeera powder.
22. Provide 1/2 tsp of black pepper powder.
23. Use Other of Ingredients:.
24. Take 1/2 tsp of Kasuri methi.
25. Use As required of Oil.
26. Get As per taste of Salt.
27. Use Handful of Fresh coriander chopped.

Instructions to make Chicken Gizzard Liver Heart Masala:

1. Heat oil sightly. Add all dry spices till aromatic. Add onions and fry till almost brown. Add ginger-garlic paste and stir till cooked. Add chopped tomatoes and a tbsp of water and cook till absolutely soft and mushed. Add green chillies. Stir. Add all masalas except garam masala. Cook till the oil separates..
2. Throw in gizzards first and add a half a cup of water. Cover and cook till water evaporates and starts sticking at the bottom. Keep scraping the "browning" and stir continuously. Once semi-cooked (about 20 minutes on medium flame) add liver and hearts. Stir constantly if you want thick masala. Add a cup of water and cook covered with a lid if you want gravy-ish. I prefer a thick masala..
3. Cook for another 15-20 minutes. Once the masala starts sticking to the bottom keep scraping and add powdered kasuri methi, garam masala and salt. Stir and turn off-gas. Garnish with fresh coriander leaves and mix..

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