Spicy Chicken Giblets Recipe – Indian Style with Soya & Chilli

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Giblets Recipe – Indian Style with Soya & Chilli

Hey everyone! If you’re anything like me, you’re always looking for ways to use every part of the chicken. And honestly, chicken giblets are seriously underrated! They’re packed with flavour and, when cooked right, are incredibly delicious. This Spicy Chicken Giblets recipe is a family favourite – a little fiery, a little tangy, and totally addictive. I first stumbled upon a version of this at a small roadside dhaba during a trip to Andhra Pradesh, and I’ve been tweaking it ever since to get it just right.

Why You’ll Love This Recipe

This isn’t your average giblet dish! We’re taking humble chicken giblets and transforming them into a flavour bomb with a brilliant blend of Indian spices, a splash of soya sauce, and a kick of chilli sauce. It’s quick, easy, and a fantastic way to add some variety to your weeknight meals. Plus, it’s a great way to be more sustainable in the kitchen!

Ingredients

Here’s what you’ll need to make this spicy delight:

• 800 gm chicken giblets (hearts, livers, gizzards)
• ¾ tsp turmeric powder
• ¾ tsp red chilli powder
• Salt to taste
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 4 chopped green chillies (adjust to your spice preference!)
• 2 sprigs curry leaves
• 1 tbsp soya sauce
• 2 tbsp chilli sauce
• 2 tbsp tomato paste
• 1 tsp garam masala powder
• 3 tbsp chopped coriander for garnish

Ingredient Notes

Let’s talk ingredients! Chicken giblets are the heart, liver, and gizzard of the chicken. Don’t be shy – they’re incredibly flavourful!

• Giblets: You can usually find them inside the chicken cavity when you buy a whole bird, or ask your butcher to set them aside for you.
• Spice Level: Traditionally, South Indian cuisine leans towards spicier flavours. Feel free to adjust the amount of red chilli powder and green chillies to suit your taste. I usually add a little extra chilli powder because my family loves the heat!
• Soya & Chilli Sauce: This is where things get interesting! The addition of soya and chilli sauce isn’t traditional, but it adds a wonderful umami depth and a slight sweetness that balances the spices beautifully. It’s a little fusion twist that I absolutely adore.
• Coconut Oil: It adds a lovely aroma and flavour, but you can substitute with any cooking oil you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chicken giblets a good wash. Then, in a pressure cooker, add the giblets, turmeric powder, red chilli powder, and a pinch of salt. Don’t add any water!
2. Pressure cook for one whistle on medium heat. Once the pressure releases naturally, open the cooker and set the giblets aside – there will be some liquid remaining, and that’s perfect!
3. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter.
4. Add the cumin seeds, ginger-garlic paste, chopped green chillies, and curry leaves. Sauté for about a minute, until fragrant.
5. Add the cooked giblets (along with any remaining liquid from the pressure cooker) to the pan.
6. Stir in the soya sauce, chilli sauce, and tomato paste. Mix well to coat the giblets.
7. Cook on high flame for about 5-7 minutes, stirring frequently, until the liquid evaporates and the masala coats the giblets nicely.
8. Finally, sprinkle with garam masala powder and chopped coriander leaves. Give it a final mix and it’s ready!

Expert Tips

• Don’t overcook the giblets! They can become tough if cooked for too long. The pressure cooker method helps keep them tender.
• Make sure to sauté the spices well – this is where the flavour develops.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Spice Level Adjustments: If you’re not a fan of heat, reduce the amount of red chilli powder and green chillies. You can even skip the green chillies altogether.
• Festival Adaptations: This makes a fantastic small plate for parties and celebrations! Serve it on toothpicks or in small bowls.
• Gluten-Free Considerations: Double-check that your soya sauce is gluten-free. Tamari is a great gluten-free alternative.

Serving Suggestions

This Spicy Chicken Giblets recipe is best served hot, with either chapati (Indian flatbread) or rice. A side of cooling raita (yogurt dip) is also a great addition to balance the spice. My kids love it with a simple cucumber and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

FAQs

1. What are chicken giblets and are they healthy?

Chicken giblets are the edible organs of the chicken – the heart, liver, and gizzard. They’re a good source of protein, iron, and other essential nutrients.

2. Can I use a different oil instead of coconut oil?

Absolutely! You can use any cooking oil you prefer, such as vegetable oil, sunflower oil, or even olive oil.

3. How do I adjust the spice level of this dish?

Reduce the amount of red chilli powder and green chillies. You can also remove the seeds from the green chillies to reduce their heat.

4. Can this recipe be made in a pan instead of a pressure cooker?

Yes, you can! Just simmer the giblets in a pan with a little water until they are tender, about 20-25 minutes.

5. What is the best way to clean and prepare chicken giblets?

Rinse the giblets thoroughly under cold water. The gizzard will have a tough membrane – you’ll need to remove it and discard it. The liver and heart don’t require much preparation.

6. Can I freeze leftover chicken giblets?

Yes, you can! Allow the giblets to cool completely, then store them in an airtight container in the freezer for up to 2 months.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!