Even though I like chicken liver quite a bit, my hubby doesn’t. So for many years after our marriage, I had never bought or prepared this. But after I started this blog in 2016, I once again began some experiments with chicken liver. The Chicken Liver Masala Fry is one dish that my hubby will take a small helping of and so get to enjoy it too. This dish is best eaten with chapatis (click here) or tawa parathas (click here).
Serves: A Family of Four
Prep. Time: 15 Mins
Cooking Time: 30 Mins
- Chicken Liver – 300 gms
- Onion (finely chopped) – 2 medium
- Tomatoes (finely chopped) – 2 medium
- Red Chilly Powder – 1 tsp.
- Corriander Powder – 1 tsp.
- Turmeric Powder – ¼ tsp
- Meat Masala – ½ tsp.
- Garam Masala – ½ tsp.
- Ginger-Garlic Paste – 1 tbsp.
- Green Chillies (slit) – 5 to 6
- Green Corriander – to garnish
- Curds – 3 tbsp.
- Lime – ½
- Oil – 100 ml
- Salt – 1 tsp.
Step 1: Wash the liver and drain well. Keep aside. To a small bowl add the chilly powder, coriander powder, turmeric powder, meat masala and 1 tsp. salt and keep ready.
Step 2: Heat the oil in a frying pan and sauté the onion on medium heat till pinkish. Add the ginger-garlic paste and sauté till the onions turn golden.
Step 3: Add the powdered masalas from the bowl and sauté for 40 seconds.
Step 4: Next add the tomatoes and sauté on medium heat till soft.
Step 5: Now add the curds and cook for 2 minutes till oil oozes.
Step 6: Add the chicken liver and continue on medium heat for 10 minutes whilst sautéing all the time (Do not cover. Do not overcook. The liver will be cooked in about 10 minutes and overcooking will make it hard and rubbery). Then sprinkle the garam masala and cook for another 2 minutes.
Step 7: Next add the green chillies and squeeze in the juice of ½ lime. Switch off the heat. Garnish with green coriander and serve hot.