

Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
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Flavorful Chicken Kaleji on Skewers – an iron-boosting, spicy snack that's quick to make!

Tender pieces of mutton liver marinated in a rich, spicy yogurt blend and grilled to perfection. This smoky appetizer is a classic North Indian delight, perfect with a squeeze of lemon and mint chutney.
Serving size: 170 g


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Flavorful Chicken Kaleji on Skewers – an iron-boosting, spicy snack that's quick to make!
This rajasthani dish is perfect for snack. With 461.59 calories and 45.47g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the liver: Rinse the mutton liver pieces under cold running water. Carefully remove the thin outer membrane, as this can make the liver tough. Cut into uniform 1.5-inch cubes and pat them completely dry with paper towels. Set aside.
Create the marinade: In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, roasted cumin powder, garam masala, and salt. Whisk until you have a smooth, well-combined paste.
Marinate the liver: Add the dry liver pieces to the marinade. Use your hands or a spatula to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 6 hours for a more intense flavor.
Cook the tikka: Choose your preferred cooking method. Cook for 10-15 minutes, or until the liver is cooked through but still tender inside. Avoid overcooking.
Garnish and serve: Once cooked, transfer the Kaleji Tikka to a serving platter. Immediately sprinkle with chaat masala and garnish with fresh chopped coriander leaves. Serve hot with lemon wedges, sliced onions, and mint chutney.