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  • Chicken Kidney 1kg Fresh Tender Nutrient-Rich Meat - chicken kidney 1kg - Buy Online at BASHA PROTEIN

Chicken Kidney 1kg Fresh Tender Nutrient-Rich Meat

Chicken kidney is a small, nutrient-rich organ meat with a distinctive flavor and tender texture. It is high in protein, iron, and essential vitamins, often used in stews, stir-fries, and traditional dishes.


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Chicken kidney 1kg is a fresh, nutrient-rich organ meat ideal for home cooks who love bold flavour and traditional recipes handed down over generations. Packed with protein, iron and B vitamins, it supports balanced, high-energy meals and everyday nutrition. Its naturally tender texture makes it perfect for stews, gravies, pan-fries and mixed meat curries that cook quickly. Carefully cleaned and handled for quality, it cooks fast and absorbs spices beautifully, giving deep flavour. Whether you’re preparing regional delicacies or experimenting with new dishes, chicken kidney adds depth, richness and nourishment to your plate. Sourced and packed hygienically at BASHA PROTEIN no 7 36 jawahar road ramana nagar perambur, it’s a convenient choice for everyday cooking.

High in protein for satisfying, filling meals
Rich source of iron and essential B vitamins
Tender texture cooks quickly and evenly
Absorbs spices well for flavourful dishes
Ideal for stews, curries and stir-fries
Cleaned and packed for convenient cooking

Rinse the chicken kidney 1kg under cold running water and drain. Trim any excess fat if desired. Marinate with salt, spices and lemon for 15–30 minutes. Cook on medium heat in stews, curries or stir-fries until fully done and tender. Serve hot with rice, roti or bread.

Chicken kidney can be good for health when eaten in moderation. It is rich in high-quality protein, iron, and B vitamins, which support energy, blood health and muscle maintenance. However, as an organ meat, it can be high in cholesterol and purines, so balance it with other lean proteins.

To cook chicken kidney properly, first rinse and drain it well, then marinate with spices, salt, and a little lemon or vinegar to remove strong odour. Cook on medium heat in a curry, stir-fry or gravy until it turns firm yet tender and is no longer pink, ensuring it is fully cooked through.

Yes, chicken kidney, like most organ meats, contains higher cholesterol than regular muscle cuts. It also offers valuable nutrients such as iron, protein and B vitamins. People with cholesterol concerns or heart issues should limit portion size and frequency, pairing it with vegetables and whole grains for a balanced diet.

To clean chicken kidney, place the pieces in a bowl, rinse under cold water and gently rub to remove any residue. Drain thoroughly, then optionally soak in lightly salted water or water with a little vinegar for 10–15 minutes. Rinse again, drain well, and pat dry before marinating and cooking.

Yes, you can freeze chicken kidney 1kg for later use. Place the fresh kidneys in an airtight container or freezer-safe bag, removing as much air as possible. Label with the date and store in the freezer. For best quality, use within three months and thaw in the refrigerator before cooking.
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