Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken gizzard liver heart masala. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Chicken Gizzard Liver Heart Masala is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Chicken Gizzard Liver Heart Masala is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have chicken gizzard liver heart masala using 27 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Gizzard Liver Heart Masala:

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