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Tender chicken livers simmered in a rich, aromatic masala of onions, tomatoes, and fragrant Indian spices. A quick and flavorful dish that's perfect with hot rotis or rice, ready in under 40 minutes.
For 4 servings
Prepare the Chicken Liver
Sauté Aromatics
Build the Masala Base
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Tender chicken livers simmered in a rich, aromatic masala of onions, tomatoes, and fragrant Indian spices. A quick and flavorful dish that's perfect with hot rotis or rice, ready in under 40 minutes.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 289.19 calories per serving with 23.25g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Liver
Finish and Garnish
For a richer, creamier texture, stir in 2-3 tablespoons of heavy cream or whisked full-fat yogurt at the end of cooking. Cook on low heat for another minute.
Add 1/2 teaspoon of mustard seeds with the cumin seeds. Stir in 1/4 cup of coconut milk at the end for a subtle, sweet flavor.
Increase the amount of green chillies and red chilli powder. You can also add 1/4 teaspoon of black pepper powder along with the other spices.
Chicken liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. It helps prevent iron-deficiency anemia and boosts energy levels.
It is packed with Vitamin A in its preformed state (retinol), which is crucial for maintaining good vision, supporting a healthy immune system, and promoting cell growth.
Provides high-quality protein that is essential for building and repairing tissues, supporting muscle mass, and producing enzymes and hormones.
Chicken liver is an exceptional source of B vitamins, especially B12 and folate. These nutrients are vital for brain health, nerve function, and the formation of red blood cells.
One serving of Chicken Liver Masala (approximately 215g) contains around 320-360 calories, depending on the amount of ghee or oil used.
Yes, it can be very healthy in moderation. Chicken liver is a nutritional powerhouse, incredibly rich in iron, Vitamin A, Vitamin B12, and protein. However, it is also high in cholesterol, so individuals with specific health concerns should consume it mindfully.
The most common reason for tough liver is overcooking. Liver cooks very quickly. It's best to cook it on medium heat just until it's firm and no longer pink inside. It will continue to cook slightly from the residual heat after you turn off the stove.
To clean liver, rinse it under cold water and trim any connective tissues or greenish spots. To reduce its strong, metallic taste, you can soak the cleaned pieces in milk or lightly salted water for about 30 minutes. Discard the liquid, rinse the liver again, and pat it completely dry before cooking.
Absolutely. To make a gravy version, add about 1 cup of hot water after cooking the spices in Step 3. Bring it to a simmer, then add the liver and cook as directed. The gravy will thicken as it cooks.
Leftover Chicken Liver Masala can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.