Chicken Liver Masala with Jowar Bhakri

Instructions

1. 1

   Prepare the Chicken Liver

   • Rinse the chicken liver thoroughly under cold running water. Trim away any visible fat, sinew, or greenish parts (bile ducts).
   • Cut the liver into uniform, bite-sized pieces (about 1-inch).
   • Pat the pieces completely dry with paper towels. This is crucial for getting a good sear.
2. 2

   Sauté Aromatics

   • Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
   • Add the finely chopped onions and sauté for 7-9 minutes, stirring frequently, until they are soft and golden brown.
   • Add the ginger-garlic paste and slit green chillies. Sauté for another 60 seconds until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see ghee separating from the sides of the masala.
   • Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and salt. Stir continuously for 1 minute to cook the spices without burning them. Add a splash of hot water if the masala seems too dry.
4. 4

   Cook the Liver

   • Increase the heat back to medium. Add the prepared chicken liver pieces to the pan.
   • Gently stir to coat the liver pieces evenly with the masala. Cook for 7-9 minutes, stirring occasionally.
   • The liver is cooked when it is firm to the touch and no longer pink inside. To check, you can cut one piece in half. Be careful not to overcook.
5. 5

   Finish and Garnish

   • Crush the kasuri methi between your palms and sprinkle it over the dish, along with the garam masala. Give it a final, gentle stir to combine.
   • Turn off the heat. Garnish with freshly chopped coriander leaves.
   • Let the dish rest for 5 minutes before serving to allow the flavors to meld together.