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Before you jump to Chicken Gizzard Liver Heart Masala recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

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You can find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to chicken gizzard liver heart masala recipe. You can have chicken gizzard liver heart masala using 27 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Chicken Gizzard Liver Heart Masala:

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