How to Make Chicken Thoran With Gizzard (Peshani)

If you are exploring traditional poultry recipes, you have to try this classic from Kerala. Chicken Thoran is already a beloved side dish in many non-vegetarian feasts across South India. But today, we are taking it a step further by using the gizzard, known as Murgh ki Peshani in Hindi.

For those unfamiliar, the gizzard is the muscular stomach of the bird. Once cooked down, this specific cut of chicken meat develops a fantastic, slightly chewy texture—much like lamb or beef tongue—and absorbs flavors beautifully. This makes it an incredibly satisfying base for our dish.

While many meals you can make with chicken focus on standard cuts like the breast or thighs, utilizing offal like the gizzard brings authentic, rustic flavors to your kitchen. Plus, this is a surprisingly easy to make chicken dish. In our adaptation of the traditional Kerala style, we clean, cut, and marinate the gizzard with rich spices, pressure cook it until tender, and then finish it off in a pan with freshly grated coconut.

Whether you are looking for a new chicken thoran recipe to impress your family or simply want to try your hand at cooking something different, this spiced, semi-dry dish will quickly become an instant favorite

Portion Size – One