Chicken Gizzard dry fry – Chicken Kal eral sukka

This recipe is a dry fry with chicken gizzard. It is a good side dish for rice, chapati or roti. I love fried chicken gizzard every much. It’s my favourite. We used to call it chicken mangai. In my grandma’s place, they used to make biryani with broken wheat in which they add chicken liver and chicken gizzard ar the main ingredient. They used to serve it as breakfast. It is a famous recipe in that region.

Now Let’s see how to make this recipe.

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Preparation Time : 15 mins

Cooking Time : 30 mins

Serves : 3


Chicken gizzard – 500g

Small onions – 2(sliced)

Tomato – 1(medium sized, sliced)

Green chillies – 3(sliced)

Curry leaves – a few

Ginger garlic paste – 1.5 tbsp

Red chilli powder – 2 tsp

Turmeric powder – 1/2 tsp

Pepper powder – 1 tsp

Fennel powder – 3/4 tsp

Garam masala powder – 1 tsp

Salt to taste

Oil – 2 tbsp(I used coconut oil)

Small onion – 1(sliced)

Green chillies – 2(sliced)

Curry leaves – a few

Dried Red chillies – 2(broken into pieces)


1.Clean and wash gizzard well in water several times until its clean. Take the clean gizzard in a bowl, to it add sliced onions, sliced tomatoes, green chillies, Curry leaves.

2. Add ginger garlic paste, red chilli powder, Turmeric powder, pepper powder, Fennel powder, garam masala powder, salt and mix well. Transfer it to the pressure cooker, add 1/4 cup of water and pressure cook for 2 whistles.

3. Transfer the cooked gizzard into a pan. Cook until it gets dry. Then add oil little by little, add sliced onions, green chillies, Curry leaves and dry red chillies. Saute well for 5 mins . Then switch off the flame.

Serve with Rice, chapati or Roti.

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