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Chicken Gizzard Liver Heart Masala
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. To make chicken gizzard liver heart masala you need 27 ingredients and 3 steps. Here is how you do it.

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