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A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
For 4 servings
Prepare the ingredients: Thoroughly clean the chicken liver, removing any membranes or green bits. Cut into bite-sized pieces and pat dry. Finely chop the onions and tomatoes, and cube the potato.
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. Reduce the heat to medium and add the bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' or 'kassa' step is crucial for developing the rich flavor of the dish.
Add the ginger-garlic paste and slit green chilies. Cook for 2 minutes, stirring continuously, until the raw aroma disappears.
Lower the heat and add the powdered spices: turmeric, red chili, cumin, and coriander powder. Stir for 30 seconds, then add the chopped tomatoes and salt. Cook for 6-8 minutes, until the tomatoes break down and oil begins to separate from the masala.
Add the potato cubes to the masala. Mix well to coat and cook for 5 minutes, stirring occasionally.
Increase the heat to high and add the chicken liver pieces. Sauté for 3-4 minutes, stirring gently to sear the liver on all sides without breaking it.
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A rustic and spicy Odia delicacy, this dish features tender chicken liver slow-cooked in a thick, aromatic masala of onions, tomatoes, and traditional spices. The 'kassa' or slow-sautéing process develops a deep, rich flavor, making it a beloved dish best enjoyed with steamed rice or roti.
This odia recipe takes 60 minutes to prepare and yields 4 servings. At 414.01 calories per serving with 27.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Pour in 1 cup of hot water, stir everything together, and bring the curry to a boil. Reduce the heat to low, cover the pan, and simmer for 10-12 minutes, or until the liver is cooked through and the potatoes are tender. The gravy should be thick.
Stir in the garam masala powder and cook for one more minute. Turn off the heat, garnish with freshly chopped coriander leaves, and let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
For extra heat, add 1/2 teaspoon of black pepper powder along with the garam masala at the end, or increase the number of green chilies.
For a creamier and richer gravy, add 2 tablespoons of well-beaten yogurt (curd) after the tomatoes are cooked. Make sure to lower the heat and stir continuously to prevent curdling.
The dish can be made without potatoes for a more concentrated, liver-focused curry. Simply skip the step of adding potatoes.
This recipe works well with mutton liver (Kaleji). Note that mutton liver may require a slightly longer cooking time to become tender.
Chicken liver is an exceptional source of heme iron, which is easily absorbed by the body. This helps in the formation of red blood cells and can prevent iron-deficiency anemia.
It is packed with Vitamin A, a powerful antioxidant that is crucial for maintaining good vision, supporting a healthy immune system, and promoting cell growth.
Loaded with B vitamins, especially Vitamin B12, chicken liver plays a vital role in converting food into energy, supporting brain function, and maintaining a healthy nervous system.
Chicken liver provides a complete protein source, containing all the essential amino acids necessary for building and repairing tissues, supporting muscle mass, and overall body function.
A single serving of Kukuda Kalija Kassa contains approximately 380-450 calories, depending on the amount of oil used and the size of the potato.
Chicken liver is a nutrient powerhouse, extremely rich in iron, Vitamin A, and B vitamins. However, it is also high in cholesterol and purines. It's best enjoyed in moderation as part of a balanced diet.
Store any leftover curry in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly on the stovetop or in the microwave before serving.
This dish pairs wonderfully with hot steamed rice ('bhaata'), plain roti, or parathas. A side of sliced onions and lemon wedges also complements the rich flavors.
Tough liver is usually a result of overcooking. The liver should be cooked until it's just firm and cooked through. Searing it on high heat initially and then simmering gently helps keep it tender.
To mellow the strong flavor of chicken liver, you can soak it in milk or buttermilk for about 30 minutes before cooking. Rinse it well and pat dry before proceeding with the recipe.