Has it ever happened that you don’t love a particular dish and ended up eating the whole dish to the very amazement of everyone at home? yes, this happened to me on the other day. Am not a lover of Chicken Hearts; though I cook them often for my husband. I have tried many variations of chicken hearts recipe and must conclude that this is my very best.

Chicken Hearts are good source of protein and have many nutritional benefits which are good for our heart and body It can be grilled, sauteed, fried, added in stews or can be enjoyed as appetizers too. Keeping them tender makes it incredibly tasty. Enjoy it with rotis, naan, bread or rice.

Easy-to-prepare, delicious and flavourful dish with the kick of freshly crushed pepper and other incredible spices making it a perfect side dish.


prep time : 5 mins, cooking time : 10 mins, cuisine : kerala, serves : 4, author : gloria


450 gms chicken hearts

1 big onion chopped

2 green chillies (increase/decrease) slit/chopped

3 garlic cloves chopped

1″ ginger chopped

few curry leaves

1tbsp coriander powder

1tsp chilly powder

1/2 tsp turmeric powder

1/4 tsp ground cumin powder

1/2 tsp fennel powder

1/2 tsp freshly crushed pepper (increase/decrease)

1 1/2 tsp garam masala powder

1tsp vinegar

1/4 cup water

salt to taste

oil (preferably coconut oil)


Clean chicken hearts well and chop them in half from the centre. This is purely optional. You can use the whole chicken hearts, perfectly fine.

In a pan, add oil. When it heats up, throw some curry leaves. Once the curry leaves turn crisp, add green chillies, ginger, garlic and onion.

Saute till the onion turns soft and translucent stirring occasionally. Add salt.

Now, add the masala powders – coriander powder, chilly powder, turmeric powder, ground cumin powder and fennel powder except the crushed pepper and garam-masala powder. Saute nicely till the raw smell goes and you get a nice aroma, without burning the spices, on low heat.

Add the chicken hearts, mix well for a minute.  Add water, bring it to boil. Simmer/cook till done with lid covered.

Once done, uncover lid and let the water reduce/evaporate. Add crushed pepper and vinegar. Combine everything nicely and let it cook for another 2 mins.  Do a taste-test and adjust salt accordingly. Give a final touch by adding the garam masala powder.  Switch off heat.

Garnish and serve.

My observations/notes

– do not overcook chicken hearts as they turn rubbery in texture and also their flavour is lost

– green chillies and pepper can be increased as per taste

– it is your choice to make it slight gravy or completely dry

– can use any oil for this dish



One thought on “Recipes – SAUTEED CHICKEN HEARTS

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