If you enjoy bold, comforting home-style food, this giblet masala is one to save. Rich, deeply savoury and full of flavour, it is the kind of dish that turns humble ingredients into something truly satisfying. Cooked until tender in the pressure cooker and then simmered in a fragrant masala base, this recipe is hearty, warming and absolutely delicious.
This dish uses chicken giblets, turmeric, garlic and ginger, curry leaves, onion, tomato, green chillies, coriander, and my Durban Curry powder spice to create a beautifully rich masala. The giblets are first pressure cooked until tender, then finished in a flavour-packed sauce that makes them perfect for serving with rice and dhall, bread, pap, or naan.
If you grew up enjoying giblets, you will know just how comforting and flavourful they can be when cooked properly. And if you are newer to cooking with them, this recipe is a wonderful place to start.
The flavour of this giblet masala recipe comes from cooking the dish in two stages. First, the giblets are pressure cooked with turmeric, curry leaves, garlic and ginger, salt and water until tender. This gives them a good base and creates a flavourful cooking liquid that gets used later in the masala.
Then comes the real depth: onions, green chillies, tomatoes, chopped coriander, and curry leaves are cooked down with the Durban Curry spice, until the oil rises. That is the moment when the masala really comes alive. Once the tender giblets and their reserved liquid go back in, everything simmers together into a rich, warming dish full of home-style flavour.
Giblets need a little time to soften properly, and pressure cooking makes that process much easier. It helps tenderise them without needing a long simmer on the stove from the very beginning, and it also creates a flavourful liquid that adds even more depth when stirred back into the masala later.
This two-stage process gives you tender giblets and a beautifully rich final dish without too much fuss.
This recipe starts by placing the cleaned and rinsed giblets into a pressure cooker with turmeric, garlic and ginger paste, a sprig of curry leaf, salt, and water. Everything is mixed well, the lid is closed, and the giblets are cooked on high pressure for 25 minutes. Once the cooking time is up, the pressure is carefully released before opening the lid. At this stage, the giblets should be tender. They are set aside, but the cooking liquid is kept because it adds wonderful flavour to the final masala.
To make the masala base, oil is heated in a pot and the curry leaves and onions are added first. The onions are cooked until softened, then the garlic and ginger paste and sliced green chillies are added. Once the onions begin to brown, the chopped tomatoes, more curry leaves, and chopped dhania go in, along with salt.
After a short cook, the Durban Curry powder is added and stirred through well. A little of the reserved giblet liquid is then added to help the masala cook properly. This is left to simmer until the oil rises, which is a key sign that the masala has cooked down well and developed proper depth of flavour.
Finally, the tender giblets are added back to the pot along with the rest of the reserved liquid. Everything is stirred together, the heat is lowered, and the dish is simmered for a few more minutes before being finished with chopped coriander.
Because you have step-by-step images for this recipe, this section will help readers follow the process easily and make the dish with confidence.
Add the cleaned giblets to the pressure cooker with turmeric, garlic and ginger paste, curry leaf, salt, and water. Cook on high pressure for 25 minutes until tender. Carefully release the pressure before opening the lid.
Once the giblets are tender, set them aside and keep the cooking liquid in the pressure cooker. Do not throw it away, as it adds flavour to the masala later.
Heat oil in a pot and add the curry leaves and sliced onions. Cook until the onions soften and begin developing colour.
Add the garlic and ginger paste and sliced green chillies. Cook until fragrant and until the onions begin to brown slightly.
Stir in the chopped tomatoes, chopped coriander, curry leaves, and salt. Let everything cook together for a couple of minutes.
Add the spice blend and stir well so it coats the masala base properly. Add a little reserved giblet liquid to help the spices cook and prevent the masala from catching.
Allow the masala to cook for 8 to 10 minutes until the oil rises. This step is important for building deep, rounded flavour.
Add the softened giblets and the rest of the reserved liquid to the pot. Stir well and lower the heat.
Let the giblets simmer gently in the masala for a further 8 minutes so everything comes together beautifully. Garnish with chopped coriander before serving.
This recipe already has a lovely warmth from the Durban Curry Spice Blend and green chillies, but the heat can easily be adjusted to suit your taste. If you prefer a hotter dish, add more green chillies or a little more of the spice blend. If you want it milder, use fewer chillies and keep the spice more moderate.
It is an easy recipe to customise depending on how bold you like your masala dishes.
This giblet masala is delicious served with cumin and coriander rice, plain rice, naan, bread, or pap. Because the masala is so rich and flavourful, it pairs especially well with simple starches that soak up the sauce beautifully.
If you want to cross-link recipes on your site, cumin and coriander rice is a particularly good one to pair with this dish.
Store any leftover giblet masala in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave until heated through.
As with many masala dishes, the flavour can deepen even more by the next day.
Yes, but it will take longer. You would need to simmer the giblets until tender before finishing them in the masala.
Yes. Add more green chillies or a little more Butter Chicken Spice Blend if you prefer more heat.
Cumin and coriander rice, plain rice, naan, bread, and pap all work beautifully.
The reserved liquid adds extra flavour and depth to the masala, making the final dish richer and more cohesive.
Yes. It reheats well, and the flavour can become even better after resting.
This giblet masala recipe is rich, hearty, and full of real home-style flavour. The pressure-cooked giblets, deeply cooked masala base, fresh coriander, and warming spice all come together to create a dish that is comforting, satisfying, and far more delicious than its humble ingredients might suggest.
If you enjoy bold, savoury dishes with plenty of flavour, this is definitely one to save and make again. Check out the recipes below, click on the image for the recipe.
This giblet masala recipe is made with pressure-cooked chicken giblets, tomatoes, onion, curry leaves, green chillies, coriander, and Durban Curry Spice Blend. It is rich, hearty, and delicious served with rice, naan, bread, or pap.
Cook for 2 minutes, then add the Durban Curry Powder.
