For all Chicken Nuts 'n' Bolts lovers ..... Ingredients Chicken gizzard - 500 g Chicken neck - 500 g Onion sliced - 3 small ones ~ 200 g Tomato - 1 No. Ginger chopped - 1/2 tbsp Garlic chopped - 1/2 tbsp Vinegar - 3 tbsp Kashmiri Chilli powder - 1 tsp Turmeric powder - 1/2 tsp Pepper powder - 1 tbsp Garam masala - 1 tsp Salt For marinade Ginger, chopped – ½ tbsp Garlic, chopped – ½ tbsp Vinegar – 3 tbsp Kashmiri Chilli powder – 1 tsp Turmeric powder – ½ tsp Pepper powder – 1 tbsp For garnish Coriander leaves Be careful with the use of vinegar or else the curry will go sour. Taste check before adding the vinegar as you have already used some in marinade. Usually I end up using 5-6 tbsp. Method Marinate chicken gizzard and neck with ginger, garlic, vinegar, Kashmiri chilli powder, turmeric powder, and pepper powder. Pressure cook the marinated gizzard and neck till 3 whistles using ½ cup of water. Set aside the cooked gizzard and neck with water if any. Heat oil in a kadai, sauté onions , ginger, and garlic. When the onion turns transparent, add chilli powder, turmeric powder, and garam masala. Fry for a minute. Now add the tomatoes and cook them well. Once tomatoes are all sauteed well, add gizzards, neck, pepper powder, salt, water, and vinegar if needed. Cook in low flame till the gravy is thickened or reaches your desired consistency level. Garnish with coriander leaves. Serve with chapatis.