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Tender chicken livers pan-fried with a fragrant blend of onions, tomatoes, and classic Indian spices. This quick and savory dish is packed with flavor and perfect as a hearty side or a main with roti.
For 4 servings
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.
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.
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.
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.
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.
Tender chicken livers pan-fried with a fragrant blend of onions, tomatoes, and classic Indian spices. This quick and savory dish is packed with flavor and perfect as a hearty side or a main with roti.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 289.46 calories per serving with 23.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer.
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Add 1 teaspoon of crushed Kasuri Methi (dried fenugreek leaves) along with the garam masala for a distinct, earthy aroma.
For a richer, creamier finish, stir in 2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
Sauté 1/2 cup of thinly sliced bell peppers (capsicum) along with the onions to add a slight sweetness and crunch to the dish.
Chicken liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
This dish provides high-quality protein essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Extremely high in Vitamin A (in the form of retinol), which is vital for maintaining good vision, supporting a healthy immune system, and promoting cell growth.
Loaded with Vitamin B12 and choline, nutrients that play a significant role in brain health, memory, and cognitive function.
A single serving of Chicken Kaleji Fry (approximately 180g) contains around 280-320 calories. The exact count can vary based on the amount of ghee used and the fat content of the liver.
Yes, in moderation, it is very healthy. Chicken liver is a nutritional powerhouse, incredibly rich in iron, Vitamin A, Vitamin B12, and protein. These nutrients are vital for energy production, vision, and red blood cell formation. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet.
A bitter or strong gamey taste can result from not cleaning the liver properly (the bile duct, a small greenish part, must be removed) or from overcooking. Soaking the liver in milk for 30 minutes before cooking can also help neutralize any strong flavors.
Absolutely! You can substitute chicken liver with mutton liver. Mutton liver is denser and may require a slightly longer cooking time, around 12-15 minutes on low heat after searing.
Store any leftover Kaleji Fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water if needed to prevent it from drying out. Avoid using a microwave as it can make the liver rubbery.
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