Steps to Prepare Perfect Chicken Gizzard Liver Heart Masala
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We hope you got insight from reading it, now let’s go back to chicken gizzard liver heart masala recipe. To make chicken gizzard liver heart masala you need 27 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Chicken Gizzard Liver Heart Masala:
- Use 250 gms of liver.
- Provide 250 gms of gizzard.
- You need 250 gms of heart.
- Use 2 of large onions.
- Use 2 of large ripe tomatoes.
- You need 2-3 of green chillies.
- You need 2 tbsp of Ginger garlic paste.
- Use Dry of spices:.
- Prepare 3-4 of elaichi.
- Prepare 1-2 of black elaichi.
- Provide 5-6 of peppercorns.
- Prepare 3-4 of cloves.
- Get 2 of small cinammon sticks.
- Take 2 of tej patta cut.
- Provide For of Masalas:.
- Take 1 tbsp of deggi mirch (for colour).
- Provide 1 tbsp of red chilli powder.
- You need 1 TSP of haldi.
- Prepare 1 tbsp of Coriander powder.
- You need 1 tsp of garam masala.
- Provide 1 tsp of Parsi dhanya jeera powder.
- Prepare 1/2 tsp of black pepper powder.
- Use Other of Ingredients:.
- Take 1/2 tsp of Kasuri methi.
- Take As required of Oil.
- Provide As per taste of Salt.
- Provide Handful of Fresh coriander chopped.
Instructions to make Chicken Gizzard Liver Heart Masala:
- 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..
- 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..
- 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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