Chicken liver and gizzard - Diana

Recipe by Diana Suares

Ingredients:

1/2 kg chicken liver and gizzard

To marinate

1/2 tsp ginger garlic paste

1/4 tsp chilli powder

1/2 tsp turmeric powder 

1/4 tsp garam masala powder

1/2 tsp salt

1 tbsp vinegar

For the dish

1 large potato (cut in cubes)

1 small piece of cinnamon

2-3 cloves

1-2 cardamom pods

1/2 inch ginger

5-6 cloves of thinly sliced garlic

1 onion sliced

1 tomato chopped

1/2 tsp ginger garlic paste

1/4 tsp turmeric powder

1/2 tsp chili powder

1/2 tsp pepper powder

1/2 tsp cumin powder

1/2 tsp coriander powder

3-4 tsp chopped coriander leaves

Steps:

1. Wash the liver and heart well with salt.
2. Marinate with ginger garlic paste, chilli powder, garam masala powder, turmeric powder, salt and vinegar
3. In a vessel, heat oil.
4. Add cinammon, cloves, cardamom,  ginger, garlic and onion. Fry until onion is semi-brown.
5. Add tomato and ginger garlic paste. Fry for a few more minutes.
6. Add turmeric powder, chilli powder, pepper powder, cumin powder and coriander powder. Fry well.
7. Add the marinated liver and heart. 
8. Add 1/4 cup water and cook for 20 minutes, stirring every 2-3 minutes.
9. When the liver is almost cooked, add a potato and cook for 5 minutes.
10. Garnish with coriander leaves.
    
11. ENJOY!