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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:

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