Spicy Pakistani-Style Chicken Gizzard Masala, known locally as “Pothay Ka Salan” or “Kaleji Pothay” when combined with liver, is a robust and intensely flavorful dish that transforms often-overlooked chicken gizzards into a culinary delight. This recipe embraces the rich, aromatic spices characteristic of Pakistani cuisine, slow-cooking the gizzards until they are tender and infused with a deep, savory gravy (masala). Gizzards, being a working muscle, have a unique firm and chewy texture that, when cooked correctly, becomes surprisingly palatable and satisfying. This dish is not only delicious but also economical and packed with nutrients like iron and protein. It’s a staple in many Pakistani households, often prepared for special occasions, family gatherings, or simply as a hearty meal with nan, roti, or rice. The key to a successful Pothay Ka Salan lies in thorough cleaning of the gizzards, precise seasoning, and patient slow cooking to achieve that perfect tender texture and well-developed flavor profile. The spiciness can be adjusted to your preference, making it a versatile dish for all palates.
Ingredients:
- 1 kg (approx. 2.2 lbs) fresh chicken gizzards
- 2 large onions, finely sliced or chopped
- 2 medium tomatoes, finely chopped or puréed
- 1/2 cup plain yogurt, whisked
- 3-4 green chilies, slit lengthwise (adjust to heat preference)
- 1/2 cup fresh coriander leaves, chopped (for garnish)
- 1/4 cup fresh ginger, julienned (for garnish)
- 1/2 cup cooking oil (vegetable or canola)
Spice Blend (Masala):
- 2 tablespoons ginger-garlic paste
- 1 tablespoon red chili powder (adjust to heat preference)
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder (roasted and ground)
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt, or to taste
Whole Spices (Khara Masala):
- 2-3 green cardamoms
- 2-3 cloves
- 1 cinnamon stick (1-inch piece)
- 1 bay leaf
Instructions:
- Prepare the Gizzards: This is perhaps the most crucial step for a delicious gizzard dish. Thoroughly clean the chicken gizzards under cold running water. Many gizzards come with a yellow-green membrane or lining; ensure this is completely removed as it can impart a bitter taste. Trim off any excess fat or tough gristle. You can leave them whole or cut them into halves or smaller bite-sized pieces, depending on your preference. For this recipe, halving them is often ideal. Once cleaned, drain them well and set aside. Some people prefer to parboil the gizzards for 10-15 minutes with a pinch of salt and turmeric to reduce any strong odor and make them slightly more tender, then drain and discard the water before proceeding.
- Sauté Aromatics: Heat the cooking oil in a large heavy-bottomed pot or karahi over medium-high heat. Add the whole spices (green cardamoms, cloves, cinnamon stick, bay leaf) and sauté for about 30 seconds until fragrant. Immediately add the finely sliced or chopped onions. Fry the onions, stirring frequently, until they turn golden brown. This step is critical for the color and depth of flavor of your gravy. Do not burn them.
- Build the Masala Base: Once the onions are golden, add the ginger-garlic paste and cook for 1-2 minutes until its raw smell dissipates. Now, add the chopped or puréed tomatoes. Cook the tomatoes, stirring occasionally, until they soften and the oil starts to separate from the mixture (known as “bhonofying” in Pakistani cooking). This might take 7-10 minutes.
- Add Powdered Spices: Reduce the heat to low. Add all the powdered spices: red chili powder, turmeric powder, coriander powder, cumin powder, black pepper powder, and salt. Stir well and cook for another 2-3 minutes, adding a splash of water if the spices start to stick to prevent burning. Continue to “bhonofy” until the oil resurfaces. This ensures the spices are well-cooked and flavorful.
- Incorporate Gizzards and Yogurt: Increase the heat to medium. Add the cleaned gizzards to the pot. Stir well to coat the gizzards evenly with the spice mixture. Cook for 5-7 minutes, stirring occasionally, allowing the gizzards to sear lightly and absorb the flavors. Now, lower the heat to minimum, add the whisked yogurt. Stir continuously for 1-2 minutes to prevent the yogurt from curdling. Once incorporated, bring the heat back to medium.
- Slow Cook for Tenderness: Add about 1 cup of water to the pot. Stir well. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and let it simmer. This is the stage where patience pays off. Gizzards require significant cooking time to become tender. Simmer for at least 1.5 to 2 hours, or even longer, checking periodically and adding small amounts of hot water if the gravy dries out too much and the gizzards are not yet tender. The gizzards should be easily pierced with a fork when done.
- Final Touches: Once the gizzards are tender and the gravy has thickened to your desired consistency, add the slit green chilies and garam masala powder. Stir gently and cook for another 5 minutes uncovered, allowing the flavors to meld and the oil to rise to the surface.
- Garnish and Serve: Transfer the Spicy Pakistani-Style Chicken Gizzard Masala to a serving dish. Garnish generously with fresh chopped coriander leaves and julienned ginger. Serve hot with fresh tandoori roti, chapati, naan, or plain boiled rice. The rich, spicy, and tender gizzards make for an unforgettable and authentic Pakistani culinary experience. Enjoy!