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Tender chicken livers tossed in a thick, spicy masala of onions, tomatoes, and aromatic Indian spices. A quick and flavorful dish, perfect as a side with rice or roti, ready in under 40 minutes.
For 4 servings
Prepare the Liver: Rinse the chicken liver under cold water. Pat them completely dry with paper towels. Trim any greenish parts or connective tissues. Cut the liver into uniform, bite-sized pieces (about 1-inch). Set aside.
Sauté Aromatics: Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Build the Masala Base: Add the ginger-garlic paste and slit green chillies to the pan. Sauté for 1-2 minutes until the raw aroma disappears. Lower the heat, then add the spice powders: turmeric, red chilli, coriander, and cumin powder. Stir for 30 seconds to toast the spices.
Cook the Tomatoes: Immediately add the tomato puree and salt. Mix everything well. Cook the masala on medium-low heat for 7-9 minutes, stirring periodically, until the mixture thickens and you see oil separating from the sides of the masala.
Cook the Chicken Liver: Add the prepared chicken liver pieces to the pan. Gently stir to coat them evenly with the masala. Cover the pan and cook on medium-low heat for 8-10 minutes. Stir every 2-3 minutes to prevent sticking. The liver is cooked when it's firm to the touch and no longer pink inside. Avoid overcooking to keep it tender.
Finish and Garnish: Once the liver is cooked through, uncover the pan. Sprinkle the garam masala and drizzle the fresh lemon juice over the top. Give it a final gentle stir to combine. Garnish generously with chopped coriander leaves. Serve hot.
Tender chicken livers tossed in a thick, spicy masala of onions, tomatoes, and aromatic Indian spices. A quick and flavorful dish, perfect as a side with rice or roti, ready in under 40 minutes.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 296.82 calories per serving with 23.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Increase the amount of green chillies and red chilli powder. You can also add a pinch of black pepper powder along with the garam masala at the end.
Add 1/2 cup of thinly sliced bell peppers (capsicum) along with the onions for extra crunch and flavor.
For a richer, milder gravy, stir in 2-3 tablespoons of heavy cream or beaten full-fat yogurt at the end of cooking. Cook on low heat for another minute.
This recipe works well with mutton liver too. Note that mutton liver may take a few minutes longer to cook.
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, which transports oxygen in the blood, helping to prevent anemia and boost energy levels.
Packed with Vitamin A in its active form (retinol), chicken liver supports healthy vision, immune function, and cell growth. A single serving can provide well over the daily recommended intake.
This dish is an exceptional source of B vitamins, especially B12 and folate. These vitamins are vital for brain health, energy metabolism, and the formation of red blood cells.
Chicken liver provides high-quality protein, which is essential for building and repairing tissues, maintaining muscle mass, and supporting overall body functions.
A single serving of Chicken Liver Masala Fry contains approximately 280-320 calories, depending on the amount of oil used. It's a nutrient-dense dish, high in protein and essential vitamins.
Yes, in moderation, it is very healthy. Chicken liver is a nutritional powerhouse, packed with iron, protein, Vitamin A, and B vitamins. However, it is also high in cholesterol, so individuals with specific health concerns should consume it mindfully.
To clean chicken liver, rinse it under cold running water. Inspect each piece and trim off any white or greenish connective tissues or fat, as these can be bitter. Pat the liver completely dry with paper towels before cooking.
The most common reason for tough liver is overcooking. Liver cooks very quickly, usually within 8-10 minutes. Cook it just until it's firm and no longer pink inside. It will continue to cook in the residual heat of the masala.
Absolutely. To make a gravy version, add about 1/2 to 3/4 cup of hot water after the masala is cooked (Step 4). Bring it to a simmer, then add the liver and cook as directed until the gravy thickens to your desired consistency.
Leftover Chicken Liver Masala Fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until hot.
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