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A classic Andhra delicacy, this spicy chicken liver fry is packed with bold flavors. Tender pieces of liver are pan-fried with onions, green chilies, and a fragrant blend of spices. A quick and delicious appetizer or side dish that comes together in under 30 minutes.
For 4 servings
Prepare the liver by cleaning it thoroughly under running water. Remove any membranes or greenish parts. Cut into 1-inch bite-sized pieces and pat completely dry with paper towels.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown, about 6-7 minutes. Add the slit green chilies, curry leaves, and ginger-garlic paste, and sauté for another 1-2 minutes until the raw smell of the paste disappears.
Lower the heat, add turmeric powder, red chilli powder, coriander powder, and salt. Stir continuously for about 30-40 seconds until the spices are fragrant. Be careful not to burn them.
Add the prepared liver pieces to the pan. Mix well to coat them evenly with the masala. Increase the heat to medium-high and cook for 8-10 minutes, stirring occasionally, until the liver is cooked through, firm to the touch, and no longer pink inside.
Sprinkle the garam masala over the liver and mix well. Cook for one more minute. Turn off the heat. Stir in the fresh lemon juice and garnish with chopped coriander leaves.
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A classic Andhra delicacy, this spicy chicken liver fry is packed with bold flavors. Tender pieces of liver are pan-fried with onions, green chilies, and a fragrant blend of spices. A quick and delicious appetizer or side dish that comes together in under 30 minutes.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 309.32 calories per serving with 25.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or appetizer or side.
For a milder and healthier version, reduce the red chilli powder by half and add 1/2 cup of diced bell peppers along with the onions for extra vegetables.
Create a pepper fry version by replacing red chilli powder with 1.5 teaspoons of freshly crushed black pepper for a different, pungent flavor profile.
Make it less spicy by omitting the green chilies and using Kashmiri red chilli powder, which provides color without much heat. You can also add 2 tablespoons of yogurt at the end for a milder taste.