Chicken Gizzard Chilly Fry – Potha/Stomach Stir Fry

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5 out of 5 Stars by 2 readers!

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.

Wash and clean the chicken gizzard and keep it for boiling.
Start by boiling the chicken gizzards

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.

Chicken gizzard is now boiled and has shrunk in size. Separate the stock from the chicken and keep it aside.
Boiled chicken gizzard
Dice the boiled chicken gizzard into small pieces.
Chop the gizzard into centimeter-sized cubes
Closer look at diced pieces of chicken stomach.
Here’s a closeup of the chicken stomachs

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.

Chop onion and fry it in a pan with oil / ghee.
Fry the chopped onions in oil or ghee
Put little coriander on the fried onion, add the chopped Gizzard and stir.
Sprinkle coriander and add the chopped gizzard to the pan
Use the chicken stock for the gizzard to be cooked completely.
Stir fry with some of the water used for boiling

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!

Serve the Chicken Gizzard gravy in a bowl with a Roti on a plate.
Serve the Chicken gizzard with roti
A white bowl with chicken gizzard fry and a chapati.
Yummy ain’t It
A white bowl with chicken gizzard fry and a chapati.

Chicken Gizzard Chilly Fry – Easy Potha Stir Fry

Chicken Gizzard Chilly fry is an offal dish of chicken stomachs that can be served with toasted bread as an appetizer, or for meals with chitiaps!
5 out of 5 Stars by 2 readers!

Click the stars to add your rating! Left you don’t like it, right you love it!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course, Side Dish, Starters or Appetizer
Cuisine East Indian, Indian
Servings 6 Servings
Calories 402 kcal
Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Offal icon on Abbysplate website.
Poultry icon on Abbysplate website.


For Boiling in Pressure Cooker

  • 1 Kilogram Chicken Gizzards
  • 1 Litres Water
  • 1 Tablespoon Salt

For Pan Frying

  • 3 Tablespoon Ghee (Indian clarified butter)
  • 4 Onions Sliced
  • 8 Green Chillies – Fresh Chopped
  • 4 Tablespoon Fresh Coriander Leaves Chopped
  • .125 teaspoon 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!

Please click to rate the recipe! Left you don’t like it, right you love it!


  • 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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Stuff You Might Want to Use

Pressure Cooker
All Natural Slate Cutting Board
King Arthur Baking - Country Bread Knife
The Fry Family
Stainless Steel Spoon
Perdue Chicken Gizzards

Nutrition (Per Serving)

Calories: 402kcal | Carbohydrates: 11g | Protein: 58g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 719mg | Sodium: 1481mg | Potassium: 448mg | Fiber: 3g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 7mg

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.

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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, and 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.

What Other Offal Dishes Can I Make?

Some other offal dishes we love are giblet stuffing, trotter curry, tongue roast, corned tongue, brain masala, tripe curry.

If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

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Pinterest image with two pics, first of Chicken Gizzard chopped into small cubes and second of the chicken gizzard served in a bowl on a plate with roti.
Hot chicken gizzard gravy and freshly roasted roti looks very tempting.
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