You can make this dish as spicy as you like. I am pretty sure the kids will stay away from this one. Chicken gizzard is an acquired taste. Not everyone likes to eat it. Personally, I am not too fond of liver, but quite like eating gizzard.
This is an almost dry dish. You can dry it completely and it will serve nicely as a starter for a party with a few toothpicks and especially goes well with drinks. If you are serving it as a side dish, it pairs nicely with something milder. Curd rice, or a khicdhi (rice cooked with dal) would go nicely with this.
Ingredients:
500gms chicken gizzard
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp tandoori powder (I recommend Shan's tandoori powder)
1/2 tsp salt
1 tsp Worchestershire sauce
2 tbsps Maggie's hot and sweet sauce (available at Al Adil's grocery store)
1 tsp ginger garlic paste
Method:
Wash the gizzard thoroughly. Cut some of the bigger pieces in half. Marinate with all the spices and sauces.
Heat oil in a pressure cooker. Add the chicken gizzard and sauté for 5 mins. Add 1 cup of water. Close the pressure cooker. Turn the heat on to the highest setting and when it whistles, lower and time for 25 mins.
Once the timer is finished, take the cooker off the heat. Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has sufficiently cooled down to reduce the pressure in the cooker.
Open the cooker and put the cooker (without lid) back on the fire. There will be quite a bit of water in the dish, which you need to dry up till almost all of it has evaporated. Serve hot.
This is an almost dry dish. You can dry it completely and it will serve nicely as a starter for a party with a few toothpicks and especially goes well with drinks. If you are serving it as a side dish, it pairs nicely with something milder. Curd rice, or a khicdhi (rice cooked with dal) would go nicely with this.
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| Indian Style Spicy Chicken Gizzard |
Ingredients:
500gms chicken gizzard
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp tandoori powder (I recommend Shan's tandoori powder)
1/2 tsp salt
1 tsp Worchestershire sauce
2 tbsps Maggie's hot and sweet sauce (available at Al Adil's grocery store)
1 tsp ginger garlic paste
Method:
Wash the gizzard thoroughly. Cut some of the bigger pieces in half. Marinate with all the spices and sauces.
Heat oil in a pressure cooker. Add the chicken gizzard and sauté for 5 mins. Add 1 cup of water. Close the pressure cooker. Turn the heat on to the highest setting and when it whistles, lower and time for 25 mins.
Once the timer is finished, take the cooker off the heat. Pressure cookers are dangerous and need to be handled with care so this is what I usually do when I need to open it; to release the steam you need to lift off the counterweight gradually and bleed off the steam, I usually do this by levering the weight with a fork and adjusting it to let out the steam gently or just run the sides of the cooker under water until it has sufficiently cooled down to reduce the pressure in the cooker.
Do NOT attempt to open the cooker without letting off the steam as this could result in some serious steam burns.
Open the cooker and put the cooker (without lid) back on the fire. There will be quite a bit of water in the dish, which you need to dry up till almost all of it has evaporated. Serve hot.
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