Chicken Kaleji Fry with Missi Roti

Instructions

1. 1

   Prepare the Chicken Liver: Rinse the chicken liver pieces under cold running water. Trim any visible membranes or connective tissues. Cut them into uniform, bite-sized pieces (about 1-inch). Pat them completely dry with paper towels. For a milder flavor, you can soak the liver in milk for 30 minutes, then rinse and pat dry.

2. 2

   Sauté Aromatics: Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw aroma disappears.

3. 3

   Build the Masala Base: Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they break down and become mushy. Now, add the spice powders: turmeric, red chilli powder, coriander powder, cumin powder, and salt. Stir well and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.

4. 4

   Cook the Liver: Increase the heat to high. Add the prepared chicken liver pieces to the pan. Sauté for 2-3 minutes, stirring gently to sear the liver on all sides. This step helps lock in the juices. Once seared, reduce the heat to low, cover the pan, and let it cook for 8-10 minutes. Stir once or twice in between. Avoid overcooking to keep the liver tender.

5. 5

   Finish and Garnish: Remove the lid and check for doneness. The liver should be firm to the touch but still moist inside, with no pinkness. Turn off the heat. Sprinkle garam masala and drizzle fresh lemon juice over the top. Give it a final gentle mix. Garnish with freshly chopped coriander leaves and serve immediately.