Braised chicken is a dry curried fry with fresh herbs and spices. Chicken pieces, livers, giblets, gizzards or necks can be used in the recipe. For a more local variation, a bit of each part of the chicken should be combined in the recipe.


*chicken livers, gizzards and necks can be substituted with chicken pieces, lamb/mutton or soya.

  • 2 large chicken breasts
  • 150g chicken livers
  • 250g chicken gizzards / giblets
  • 3-5 pieces chicken necks
  • 2 green chillies, cut lengthwise
  • 1  dried red chilli
  • 2 Sprigs each of thyme, curry leaves, and spring onions
  • 3 Mint leaves
  • ½ tomato, grated
  • 2 onions(1 finely chopped and the other grated)
  • 1 Black cardamom(elachi)
  • 1 aniseed
  • 1 cinnamon stick
  • 1 bayleaf
  • ½ tablespoon of mixed masala
  • ½ teaspoon of mixed cumin(jeera) and coriander(dhania)powder
  • 1 teaspoon chilli powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon each of cumin(jeera), fennel(soomph), and mustard seeds
  • Oil
  • Salt to taste
  • Fresh coriander(dhania) roughly chopped


  1. Heat the oil in a pot.
  2. Add in 1 onion finely sliced, 1 slit green chilli, aniseed, cinnamon stick, bay leaf, black cardamom
  3. Stir in a sprig each of spring onions, curry leaf and thyme
  4. Add  fennel, mustard, and cumin seeds.
  5. Simmer until the onions have turn a pale golden brown.
  6. Stir in the chilli powder, turmeric, masala, cumin and coriander.
  7. Add the ginger and garlic paste and mix.
  8. Stir in the chicken, necks, gizzards and salt.
  9. Allow to fry.
  10. Add in the tomato, onion(grated), red and green chillies, curry leaf, thyme and spring onion.
  11. Once the chicken has fried and is almost cooked add in the livers.
  12. Do not stir as the liver will become ‘mushy’, rather shake the pot to ensure that the livers are coated with the fry mixture.
  13. Cook until the livers are done.
  14. Garnish with freshly chopped coriander and remove from heat.