Kaleji Tikka

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

   • Grilling: Preheat your grill to medium-high. Thread the marinated liver pieces onto pre-soaked wooden or metal skewers. Grill for 10-12 minutes, turning every 3-4 minutes. Baste with oil during the last few minutes of cooking for a nice glaze.
   • Pan-Frying: Heat oil in a heavy-bottomed skillet or pan over medium-high heat. Carefully place the liver pieces in a single layer, ensuring not to overcrowd the pan. Cook for 10-12 minutes, turning occasionally, until all sides are well-charred and the inside is cooked.
5. 5

   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.