Chicken Liver Masala
Tender chicken liver cooked quickly with onions, tomatoes, ginger, garlic, and warm spices makes a rich, savory masala with plenty of flavor. It is bold, homestyle, and best served hot with roti or rice.
For 4 servings
- prep · ~5 min
Clean and prep the chicken liver.
1.Rinse the chicken liver quickly under cold water and drain well.2.Trim any connective bits and cut large pieces into bite-size chunks.3.Pat dry so the liver sears better in the pan.TIPDo not soak the liver for long; a quick rinse and thorough drying keeps the flavor clean without making it watery. - saute · ~7 min
Cook the onions and whole spices.
1.Heat oil in a wide pan over medium heat.2.Add cumin seeds and let them sizzle for a few seconds.3.Add onion and cook until light golden, about 5 to 6 minutes. - saute · ~2 min
Add ginger, garlic, and green chili.
Stir in ginger, garlic, and green chili. Cook for 1 to 2 minutes until the raw smell fades and the mixture smells fragrant.
- saute · ~6 min
Build the masala base.
1.Add tomato and cook until soft and pulpy, about 4 to 5 minutes.2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.3.Mix well and cook for 1 minute so the spices bloom in the oil.TIPKeep the heat medium to low once the powdered spices go in so they do not burn and turn bitter. - saute · ~5 min
Cook the chicken liver in the masala.
Add the chicken liver and stir gently to coat it well with the masala. Cook over medium heat for 4 to 5 minutes, turning once or twice, until the color changes and the pieces start to firm up.
TIPDo not overcook the liver or it will turn dry and grainy. It should stay just cooked and soft inside. - simmer · ~4 min
Simmer briefly and finish the dish.
Add water, mix, and cover the pan. Cook for 3 to 4 minutes until the masala lightly coats the liver. Sprinkle garam masala and mix gently.
- garnish · ~1 min
Finish with coriander leaves and lemon juice.
- serve · ~1 min
Serve hot with roti, paratha, or rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the liver very dry before it hits the pan so it sears instead of steaming and watering down the masala.
- 2Use a wide pan and avoid overcrowding; packed liver releases moisture fast and can turn the gravy thin.
- 3Cook the onions only to light golden, not deep brown, so the masala stays balanced and doesn't taste bitter.
- 4Once the liver pieces turn from dark red to brownish and feel slightly springy, stop cooking to keep them tender.
- 5Add the lemon juice after switching off the heat so its brightness stays fresh and doesn't turn harsh.
- 6This dish reheats quickly; warm it gently on low heat with a splash of water to avoid overcooking the liver.
Adapt it for your goals.
Dry-style
Skip or reduce the water and cook uncovered at the end for a thicker, clingy masala that pairs especially well with roti.
spicierSpicier
Add extra green chili or a little more red chili powder for a hotter, sharper version that suits spice lovers.
with potatoesWith-potatoes
Add small parboiled potato cubes with the liver so they absorb the masala and stretch the dish into a fuller meal.
low oilLow-oil
Use less oil and cook the onions a bit slower with a splash of water; helpful if you want a lighter everyday version.
Why this is on our healthy list.
Rich in Protein
Chicken liver provides substantial protein, making this masala filling and useful for a hearty meal.
Naturally Iron-Rich
Liver is well known for being rich in iron, and the lemon juice at the end complements its robust flavor.
Aromatic Digestive Spices
Ginger, garlic, cumin, and black pepper add flavor while contributing traditional warming, digestive spice notes.
Frequently asked questions
Cook it only until the color changes and the pieces just firm up, then simmer briefly. Overcooking is what makes liver dry and grainy.
