Chicken Gizzard Chilly fry is a healthy offal dish of chicken stomachs. The tasty chicken teta or chicken potha can be served with toasted bread as an appetizer, or for lunch or dinner with chapati or chitiaps!
Gizzards are giblets, but not all giblets are gizzards. If you are not sure what part of the bird or chicken the gizzard or potha or peta or teta is… it is a bird’s stomach also sometimes called a hen’s teeth as this is that part of the body where the food they eat is ground.
It’s offal, not awful 😉 Gizzards, called teta in East Indian marathi and potha in Hindi are actually one of the healthiest parts of the chicken and have a high nutritional value.
Chicken Gizzards are considered a delicacy in most countries. So why not try my Mom’s Chicken potha chilly fry recipe and tell us what you think of it.
What Ingredients Do You Need To Make Chicken Gizzard?
All you need to make this easy chilly fry is chicken gizzards, water, salt, onions, green chilies, ghee or oil, and some coriander.
How To Make Chicken Gizzard?
Wash the gizzards well to remove any unwanted dirt. We buy the pre-cut and cleaned gizzards from the market so we don’t have to deal with the yellow stuff on the inside.
Then boil the gizzards in water with salt in a pressure cooker. Keep it for about 15 minutes on a medium-high flame after the first whistle or release of pressure. Once the gizzards are cool, cut them into smaller pieces.
Slice some onions and stir fry them in oil or ghee for about 5 mins. Once the onions are glassy, add in the chopped green chilies and coriander and cook a few more minutes.
Then, add in the gizzard pieces, mix well and cook again for a few more minutes. You can add in some of the boiled water that was leftover from the gizzards to keep it moist.
Sprinkle with some freshly chopped coriander and serve with toasted bread or chapatis! Doesn’t it look yummy? We also make a masala fry version of chicken potha or gizzard chilly fry, but I’ll post that next time!
Cooking Tips & Tricks
- Wash and clean the gizzard well before boiling. Or better yet, buy the pre-cleaned gizzards so you dont have to remove the processed food contents from the inside.
- Cooking the gizzards in a pressure cooker makes them more tender to eat.
- Adding green chillies to the dish gives it a lovely spicy flavour.
FAQ’s About Chicken Gizzard
What is a Gizzard?
A Gizzard is the hind part of the bird’s stomach that is used to grind the food they eat as they do not have teeth. In India we call it peta or potha. In East Indian Marathi we call it teta.
Are Gizzards healthy?
Yes, gizzards have a very high nutritional value, they are one of the healthiest organ meats.
How to Clean Gizzards?
We usually buy pre-cleaned gizzards from the market, but if you are buying the whole thing, you need to slice them in half with a knife and them empty of the contents of the stomach and wash well under running water.
How long can you store Gizzards?
Uncooked gizzards can be stored in the freezer for about 6 months. Cooked gizzards can be stored in air-tight containers for about 1 week in a refrigerator or 3 to 4 months in the freezer.
Other Recipes You Might Like
- East Indian Chicken Liver Stuffing – Giblet Stuffing
- Spicy Brain Masala Recipe
- Corned Tongue or Salted Ox Tongue Recipe
- Goat Tripe Curry Recipe
- Honey And Mustard Glazed Roast Gammon
- Oxtail Stew
- Beef Tongue Roast Recipe
- East Indian Goat Trotters Curry
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
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Chicken Gizzard Chilly Fry | Easy East Indian Potha Fry
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For Boiling in Pressure Cooker
- 1 Kilogram Chicken Gizzards
- 1 litre Water
- 1 Tablespoons Salt
For Pan Frying
- 3 Tablespoons Ghee (Indian clarified butter)
- 4 Onions Sliced
- 8 Green Chillies – Fresh Chopped
- 4 Tablespoons Fresh Coriander Leaves Chopped
- .125 grams Salt To taste
- .5 teaspoon Pepper Crushed, Optional
- Wash the gizzards and then boil them in water with salt in a pressure cooker for about 15 minutes after the first whistle.
- Cool the cooked gizzards and then cut them into small pieces.
- In a frying pan, add ghee or oil and heat it.
- Finely slice a few onions and add them to the frying pan and fry till glassy for about 5 minutes.
- Add the chopped coriander and green chilies, a little more salt, and also the chopped gizzard pieces. If you want, you can alos add pepper now.
- Stir fry all together for a few minutes and your gizzard chily fry is ready.
- Serve with toasted bread or chapati or chitaps!
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- Wash the chicken gizzards well before boiling them.
- Cook the gizzards in a pressure cooker to get them tender before frying.
- Green chillies add a lovely spiciness to the dish.
- Coriander adds a nice freshness to the chilly fry.
- Recipe for chitaps is here.
- Recipe for chapatis is here.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.