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Tender pieces of mutton liver marinated in a rich, spicy yogurt blend and grilled to perfection. This smoky appetizer is a classic North Indian delight, perfect with a squeeze of lemon and mint chutney.
For 4 servings
Prepare the liver: Rinse the mutton liver pieces under cold running water. Carefully remove the thin outer membrane, as this can make the liver tough. Cut into uniform 1.5-inch cubes and pat them completely dry with paper towels. Set aside.
Create the marinade: In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, roasted cumin powder, garam masala, and salt. Whisk until you have a smooth, well-combined paste.
Marinate the liver: Add the dry liver pieces to the marinade. Use your hands or a spatula to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 6 hours for a more intense flavor.
Cook the tikka: Choose your preferred cooking method. Cook for 10-15 minutes, or until the liver is cooked through but still tender inside. Avoid overcooking.
Garnish and serve: Once cooked, transfer the Kaleji Tikka to a serving platter. Immediately sprinkle with chaat masala and garnish with fresh chopped coriander leaves. Serve hot with lemon wedges, sliced onions, and mint chutney.
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Tender pieces of mutton liver marinated in a rich, spicy yogurt blend and grilled to perfection. This smoky appetizer is a classic North Indian delight, perfect with a squeeze of lemon and mint chutney.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 463.2 calories per serving with 45.5g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Use chicken liver for a quicker cooking version. Reduce the cooking time to 6-8 minutes as chicken liver cooks much faster.
Thread cubes of bell pepper (capsicum), onion, and tomato between the liver pieces on the skewers for a more colorful and balanced appetizer.
For a milder, creamier 'Malai Kaleji Tikka', add 2 tablespoons of fresh cream (malai) and 1 tablespoon of cashew paste to the marinade. Reduce the red chili powder.
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. It helps in preventing iron-deficiency anemia and boosts energy levels.
Liver is packed with Vitamin B12, crucial for maintaining healthy nerve cells, supporting brain function, and aiding in the formation of DNA and red blood cells.
It provides a significant amount of preformed Vitamin A (retinol), which is essential for good vision, a robust immune system, and healthy organ function.
A single serving of Kaleji Tikka (approximately 170g) contains around 300-350 calories, depending on the amount of oil used. It's a high-protein appetizer.
Yes, in moderation. Mutton liver is a nutritional powerhouse, rich in iron, protein, Vitamin A, and B vitamins. However, it is also high in cholesterol, so it should be consumed as part of a balanced diet.
The most important step is to not overcook it. Cook on high heat for a short duration. The liver is done when it's firm to the touch but still has a slight spring. Also, ensure you remove the thin, tough membrane before marinating.
Absolutely. Chicken liver is a great substitute. It's more tender and cooks much faster, typically in 6-8 minutes. Adjust the cooking time accordingly.
Kaleji Tikka is best served as an appetizer with a side of mint-coriander chutney, lemon wedges, and thinly sliced onion rings tossed with salt and lemon juice.
Yes, an air fryer works well. Preheat it to 200°C (400°F). Arrange the marinated liver pieces in a single layer in the basket. Air fry for 8-10 minutes, flipping halfway through, until cooked and slightly charred.