Chicken liver cum kidney Do Pyaza

Here I am with a recipe whose main ingredients are those parts of chicken that are shown disdain by some while some simply honor them. Yes I'm talking about the liver and kidney of Chicken. I was always a fan of Chicken liver but never ate kidney. Recently got to taste this out of the world dish prepared by my Bhabi. I could simply guess how delicious it would be when I saw my 4 year old niece coming on frequent rounds to the kitchen blabbering 'Kocho kochi' (meaning chicken kidney in bengali) and getting impatient to eat it.

It is really an easy to prepare recipe (which I am always on a hunt) with a handful ingredients that one always has in the kitchen. Its a winner recipe thats not gonna fail you. It can be served hot with any of the Indian breads.

Ingredients:

Chicken liver and kidney - 1/2 kg

Onions - 2 medium sized, sliced

Onion - 1 medium sized, ground to a paste

Ginger paste - 1 tbsp

Milk - 1 cup

Vinegar - 1 tsp

Rose water - 1 tsp (optional)

Turmeric powder - 1 tsp

Salt - to taste

Oil - 2 tbsp

To pound:

Cardamom - 2 or 3

Cloves - 5 or 6

Cinnamom - 1" stick

Method:

1. Clean the liver and kidney peices well and drain the water. Cut kidney pieces into 1" long pieces using scissors. Basically a kidney piece can be cut into 4-6 pieces.

2. Marinate with milk and vinegar for half an hour or atleast a minimum of 30 mins.

3. In a pan heat oil and caramalize the sliced onions and keep aside.

4. In the same oil, add onion and ginger paste. Saute till raw smell goes off.

5. Add the marinated chicken liver and kidney, turmeric powder and salt to this. Cook on medium flame with a lid stirring occasionally. Liver gets cooked very fast. But kidney pieces consume time.

6. While they are being cooked, your kitchen might get filled with a pungent smell which will force you to judge my sanity. Well don't panic. You may drizzle rose wtaer to avoid the smell at this point of time. The end product will be exclusive of any such smell.

7. Once kidneys are well cooked, add caramalized onions and pound garam masla. Remove the lid and increase the flame till the gravy thickens and achieves your desired consistency.