Chicken Liver Masala Fry
Tender chicken liver cooked quickly with onions, tomatoes, ginger, garlic, and warm spices until coated in a rich masala. This Indian-style fry is bold, earthy, 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 and drain well.2.Trim any tough bits or connective tissue.3.Cut into bite-size pieces and keep aside.TIPDo not soak the liver for long in water or it can lose flavor and turn watery. - saute · ~8 min
Cook the onions and aromatics.
1.Heat oil in a wide pan over medium heat.2.Add cumin seeds and let them sizzle for 20-30 seconds.3.Add onion and cook until light golden, 5-6 minutes.4.Add ginger, garlic, and green chili, then cook for 1 minute.TIPUse a wide pan so the liver fries instead of steaming. - saute · ~6 min
Make the masala base.
1.Add tomato and cook until soft and pulpy, 4-5 minutes.2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.3.Mix well and cook until the masala looks glossy. - saute · ~9 min
Cook the chicken liver in the masala.
1.Add the chicken liver and stir gently to coat it with the masala.2.Cook on medium heat for 3-4 minutes, stirring once or twice.3.Pour in water, cover, and cook for 5 minutes until the liver is just done.TIPDo not overcook the liver or it will turn dry and grainy. - saute · ~3 min
Dry out the masala and finish the fry.
Remove the lid and cook for 2-3 minutes until the extra moisture evaporates and the masala clings to the liver. Sprinkle garam masala and mix gently.
- garnish
Finish with coriander leaves and lemon juice.
- serve
Serve hot.
Serve the chicken liver masala fry hot with roti, paratha, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the liver very dry after rinsing so it fries in the masala instead of releasing excess water.
- 2Keep the liver pieces similar in size so they finish cooking at the same time and stay tender.
- 3Cook onions only to light golden, not deep brown, so the masala stays balanced and doesn't taste bitter.
- 4Once the liver goes in, stir gently and only once or twice; too much stirring can break the pieces.
- 5The liver is done when the centers are just cooked through and still soft, not crumbly or chalky.
- 6Add lemon juice only after switching off the heat to keep its brightness and avoid a harsh sour note.
- 7This fry reheats best on low heat with a splash of water; high heat can toughen the liver quickly.
Adapt it for your goals.
Spicier
Add extra green chili and a little more black pepper for a hotter, sharper fry that pairs especially well with paratha.
dry roast styleDry-roast-style
Skip most of the added water and cook the liver briefly in a wider pan for a drier, more intensely masala-coated finish.
with curry leavesWith-curry-leaves
Add curry leaves with the cumin for a South Indian-style aroma that complements the earthy liver beautifully.
low oilLow-oil
Use less oil and a nonstick pan, adding a spoon of water as needed while sautéing the onions to keep the masala from sticking.
Why this is on our healthy list.
Rich in Iron and B Vitamins
Chicken liver is naturally rich in iron and several B vitamins, making this dish a nutrient-dense option in a small serving.
Good Source of Protein
The chicken liver provides substantial protein, which helps make this masala fry filling when served with roti or rice.
Contains Antioxidant Spices
Ginger, garlic, turmeric, black pepper, and coriander add flavor along with plant compounds valued in traditional Indian cooking.
Frequently asked questions
It should be just cooked through and still tender. If you cut a larger piece, the center should no longer look raw, but the texture should not be dry or grainy.
