Introduction
Welcome to our chicken gizzard recipe guide! If you’re looking for a delicious and flavorful dish that’s easy to make, you’ve come to the right place. In this article, we’ll be sharing an incredible recipe for Chicken Gizzard Pepper Fry Dry. This dish is packed with spices and is perfect for those who enjoy bold flavors. Whether you’re a gizzard enthusiast or just looking to try something new, this recipe is sure to impress.
Ingredients
Before we get started, let’s gather all the ingredients you’ll need to make this mouthwatering Chicken Gizzard Pepper Fry Dry:
- 500 grams chicken gizzards, cleaned and chopped
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Steps
Step 1: Marinate the Chicken Gizzards
In a bowl, combine the chicken gizzards, turmeric powder, red chili powder, coriander powder, cumin powder, ginger-garlic paste, and salt. Mix well until the gizzards are coated with the spices. Allow them to marinate for at least 30 minutes to enhance the flavors.
Step 2: Cook the Onions and Tomatoes
In a large pan, heat the oil over medium heat. Add the chopped onions and sauté until they turn golden brown. Next, add the tomato puree and green chilies. Cook until the oil separates from the mixture and the tomatoes are well cooked.
Step 3: Add the Marinated Gizzards
Now, it’s time to add the marinated chicken gizzards to the pan. Mix well to coat the gizzards with the onion and tomato mixture. Cover the pan and let it cook on low heat for about 15-20 minutes, or until the gizzards are tender and cooked through.
Step 4: Season with Spices
Once the gizzards are cooked, it’s time to add the final spices. Sprinkle garam masala and black pepper powder over the gizzards. Mix well to ensure the spices are evenly distributed. Adjust the salt and spices according to your taste preferences.
Step 5: Garnish and Serve
Turn off the heat and garnish the Chicken Gizzard Pepper Fry Dry with fresh coriander leaves. Serve hot as a side dish with steamed rice or roti. Enjoy the explosion of flavors in every bite!
Variations
If you’re feeling adventurous and want to experiment with flavors, here are a few variations you can try:
1. Spicy Gizzard Fry
If you love spicy food, add extra red chili powder or green chilies to intensify the heat. You can also sprinkle some chili flakes for an extra kick.
2. Gizzard Stir Fry with Vegetables
Add your favorite vegetables such as bell peppers, onions, or mushrooms to the dish. Sauté them along with the gizzards for a colorful and nutritious twist.
3. Gizzard Masala Curry
If you prefer a curry-based dish, add some water or coconut milk to the pan after cooking the gizzards. Simmer for a few minutes to create a rich and flavorful gravy.
Tips
Here are some tips to help you perfect your Chicken Gizzard Pepper Fry Dry:
1. Tenderizing the Gizzards
Before marinating the gizzards, you can boil them in water with a pinch of salt and turmeric powder. This will help tenderize the gizzards and reduce the cooking time.
2. Adjusting the Spice Level
If you prefer a milder flavor, reduce the amount of red chili powder and black pepper powder. Likewise, if you enjoy spicy food, feel free to increase the quantities.
3. Adding a Tangy Twist
If you like tangy flavors, squeeze some lemon juice over the finished dish. The acidity will add a refreshing element to the overall taste.
Conclusion
Congratulations! You’ve successfully learned how to make Chicken Gizzard Pepper Fry Dry. This dish is a true delight for spice lovers and will undoubtedly impress your family and friends. Enjoy the mouthwatering flavors and the unique texture of the gizzards. Remember to experiment with variations and adjust the spices according to your taste preferences. Happy cooking!
FAQs
Q: Can I use frozen chicken gizzards for this recipe?
A: Yes, you can use frozen chicken gizzards. Just make sure to thaw them completely before marinating.
Q: Can I substitute chicken gizzards with another protein?
A: While this recipe specifically focuses on chicken gizzards, you can try using other meats like chicken liver or even boneless chicken pieces. However, keep in mind that the cooking time may vary.
Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare this dish in advance and store it in an airtight container in the refrigerator. Reheat it before serving for the best flavor.
Q: How long will the leftovers last?
A: When stored properly in the refrigerator, the leftovers can last for up to 3-4 days. Make sure to reheat them thoroughly before consuming.
Q: Can I freeze the Chicken Gizzard Pepper Fry Dry?
A: Yes, you can freeze this dish. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 1 month. Thaw and reheat before serving.
Chicken Gizzard Recipe – Chicken Gizzard Pepper Fry Dry
A flavorful and spicy dish made with marinated chicken gizzards cooked with onions, tomatoes, and a blend of aromatic spices. Perfect for spice lovers and those looking for a unique texture in their meal.
Ingredients
- 500 grams chicken gizzards, cleaned and chopped
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon black pepper powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Directions
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In a bowl, combine the chicken gizzards, turmeric powder, red chili powder, coriander powder, cumin powder, ginger-garlic paste, and salt. Marinate for at least 30 minutes.
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Heat oil in a pan, sauté onions until golden brown, add tomato puree and green chilies. Cook until tomatoes are well cooked.
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Add marinated gizzards to the pan, mix well, cover, and cook on low heat for 15-20 minutes until tender.
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Sprinkle garam masala and black pepper powder over the gizzards. Adjust seasoning.
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Garnish with fresh coriander leaves. Serve hot as a side dish with rice or roti.
