Here’s a detailed recipe for Chicken Gizzards with Garlic–Turmeric Gravy, along with step-by-step instructions, tips, and FAQs to make sure it turns out flavorful and tender.

🍲 Chicken Gizzards with Garlic–Turmeric Gravy

Ingredients (serves 3–4)

• Chicken gizzards – 500 g (cleaned & cut into halves)
• Onion – 2 medium (finely chopped or pureed)
• Garlic – 6–7 cloves (crushed or minced)
• Ginger – 1 tbsp (grated)
• Green chilies – 2 (slit) (optional)
• Tomatoes – 2 medium (pureed or finely chopped)
• Turmeric powder – 1 tsp
• Coriander powder – 1 tbsp
• Red chili powder – 1 tsp (adjust to taste)
• Garam masala – 1 tsp
• Bay leaf – 1
• Cinnamon stick – 1 inch
• Cloves – 3–4
• Cumin seeds – 1 tsp
• Cooking oil/ghee – 3 tbsp
• Fresh coriander leaves – handful (for garnish)
• Salt – to taste
• Water/stock – 2–3 cups (depending on desired gravy consistency)

Preparation & Cleaning

1. Clean gizzards thoroughly: peel away the yellowish lining (if present), wash in salted water, and rinse well.
2. Pressure cook or parboil with a pinch of salt and turmeric for 10–12 minutes to tenderize (optional but highly recommended).

Cooking Method

1. Heat oil in a heavy pan or pressure cooker.
2. Add cumin seeds, bay leaf, cinnamon, cloves – let them crackle.
3. Add onion and sauté until golden brown.
4. Stir in ginger, garlic, and green chilies – cook until fragrant.
5. Add turmeric, coriander powder, red chili powder, and salt – sauté for 30 sec.
6. Add tomatoes and cook until oil separates (masala base ready).
7. Add cleaned gizzards, sauté well in masala for 5–6 minutes to absorb flavors.
8. Pour 2–3 cups water/stock, cover, and simmer:
   • If using a pressure cooker: cook for 3–4 whistles.
   • If cooking in a pan: simmer 35–40 minutes until gizzards are soft.
9. Add garam masala, adjust seasoning, and simmer another 5 minutes.
10. Garnish with fresh coriander leaves.

Serve hot with steamed rice, chapati, or parotta.

✅ FAQs

Q1. How do I make gizzards tender?

• Pre-boiling or pressure cooking with salt and turmeric helps soften them. Simmering longer in the gravy also works but takes more time.

Q2. Can I skip pressure cooking?

• Yes, but gizzards will need 40–50 minutes of simmering to turn tender.

Q3. Can I make this dish less spicy?

• Reduce red chili powder and green chilies; increase onion and tomato for a milder base.

Q4. Can I add coconut milk or yogurt for creaminess?

• Yes, ½ cup coconut milk or 3 tbsp whisked yogurt can be added after the gizzards are cooked for a richer gravy.

Q5. Can I store leftovers?

• Yes, refrigerate up to 2 days. Reheat with a splash of water. The flavors actually deepen the next day.

Q6. What other spices work well?

• Black pepper, fennel seeds, or curry leaves give a South Indian touch. A little smoked paprika adds depth.

Q7. Is this dish healthy?

• Chicken gizzards are high in protein, low in fat, and rich in minerals like iron and zinc. Cooking with turmeric and garlic adds anti-inflammatory benefits.

Would you like me to also give you a South Indian–style variation with curry leaves & coconut, or keep it more North Indian masala style?