- Servings: 4-6
- Soaking into vinegar time: 10-12 minutes.
- Preparation time: 20 minutes.
- Frying time: 14-16 minutes.
- Cooking time: 18-20 minutes.
- Total time: 68 minutes.
Chicken Gizzard’ is one of the most healthy, nutritious parts of the chicken; packed with full of protein. It is eaten all around the world and is even considered as delicacy in some countries as Uganda, Cameroon and Nigeria; also very popular in Kathmandu, Nepal too.
Cleaned Gizzard (pre packed is available in Hanamasa); ‘Hanamasa’ a supermarket chain in Japan; is popular for its quality product at low price and 24 hour open shop. Only limitation is that for smaller family it is not as convenient as many things you can’t purchase in small quantity we had same dilemma when my husband wanted to purchase. We visited two to three times every week the ‘Hanamasa’ in our vicinity in Shibaura, Minato-ku- Tokyo.
The pack available in Hanamasa has about 16-20 numbers; so whenever my husband will show interest, I use to say next time. Finally one day the next time was right there; we bought a packet.
I cooked the recipe for dinner and it is a bit chewy, but really delicious in taste. The chewiness is being specialty.
- Chicken Gizzard: 600 gm
- Vinegar: 2 tablespoon
- Onion: 200 gm
- Tomato/tomato puree: 2 (medium)
- Green chili: 2-3 no.
- Mint leaves: 10-15 leaves
- Ginger: 3”piece
- Garlic: 4-6 cloves
- Cumin seed: 1 teaspoon
- Bay leaf: 2 no.
- Clove: 4 no.
- Cinnamon: 1” piece
- Black pepper: 10-12
- Black cardamom: 1 no.
- Salt: 1 tablespoon (as per taste)
- Chili powder: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Coriander powder: 2 teaspoon
- Garam masala powder: half teaspoon
- Oil: 3-4 tablespoon
- Clean and wash chicken gizzard. Soak with vinegar for 5-10 minutes. Wash with water, keep aside.
- Cut onion and tomato, keep aside
- Chop mint leaves, keep aside.
- Grind the green chili, ginger and garlic to fine paste, keep aside.
- Heat the oil in a cooker body. Put cumin seed, whole Garam masala, black pepper and bay leaf. Sputter it for few seconds; add onion and saute till translucent.
- Add the prepared paste and continue to saute for 2-3 minutes; add turmeric powder and gizzard, Stir fry on low/medium heat. Fry till oil separates from masala (or liquid dries up).
- Add 2 cups of water and cover the lid, cook on full flame to bring the pressure, lower the heat and continue to cook for 10-12 minutes. Put off the flame; let it cool and depressurize.
- Open the lid of pressure cooker; add coriander powder, chili powder, tomato puree and salt, cook on medium flame for 3-4 minutes till the desired consistency is reached.
- Put-off the flame and add Garam masala powder, garnish with mint leaves and Serve…