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A rustic Bengali delicacy, this chicken liver fry is packed with bold flavors from fresh spices and aromatics. It's a quick and savory dish, perfect as a side with dal and rice or as a hearty snack.
For 4 servings
Prepare the Liver: Thoroughly clean the chicken liver, removing any greenish parts (bile) or tough membranes. Cut into uniform, bite-sized pieces. Pat them completely dry with paper towels. For a milder flavor, you can optionally soak the liver in milk for 30 minutes, then rinse and pat dry.
Temper the Spices: Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's very hot and slightly smoking. Reduce the heat to medium, then add the bay leaf, dried red chilies, and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
Sauté Aromatics: Add the thinly sliced onions to the pan and sauté for 6-8 minutes, stirring frequently, until they are soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.
Build the Masala Base: Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy. Now, add all the powdered spices: turmeric, red chili, cumin, and coriander powder, along with the salt. Stir continuously for 1-2 minutes until the spices are cooked and oil begins to separate from the masala.
Cook the Liver: Add the prepared chicken liver pieces to the pan. Increase the heat to high and stir-fry for 2-3 minutes to sear the liver on all sides. This helps lock in the juices.
Simmer to Perfection: Reduce the heat to low, cover the pan with a lid, and let the liver cook for 8-10 minutes. The liver will release its own juices. Stir once or twice in between to prevent sticking. Cook until the liver is tender but not rubbery.
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A rustic Bengali delicacy, this chicken liver fry is packed with bold flavors from fresh spices and aromatics. It's a quick and savory dish, perfect as a side with dal and rice or as a hearty snack.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 317.31 calories per serving with 25.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Finish and Garnish: Uncover the pan. Add the garam masala powder and sugar. Mix well and cook on medium heat for another 1-2 minutes until the dish reaches a semi-dry consistency. Garnish with freshly chopped coriander leaves and serve immediately.
This recipe works wonderfully with mutton liver (Kaleji). Adjust the cooking time as mutton liver may take slightly longer to cook.
Add small cubes of parboiled potatoes along with the onions to make it a more substantial dish, known as 'Mete Chorchori'.
For a gravy-based curry, add about 1/2 cup of warm water after cooking the masala (Step 4) and bring it to a simmer before adding the liver.
Add a teaspoon of roasted and coarsely ground fennel seeds (saunf) along with the garam masala for a different aromatic profile.
Chicken liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. It helps in the formation of red blood cells and can prevent iron-deficiency anemia.
Packed with high-quality protein, this dish supports muscle growth, repair, and overall body function, making it great for active individuals.
It contains an exceptionally high amount of Vitamin A, which is crucial for maintaining good vision, supporting a healthy immune system, and promoting cell growth.
Chicken liver is abundant in B vitamins, especially B12 and folate. These vitamins are essential for energy metabolism, brain function, and the formation of DNA.
A single serving of Kukura Liver Bhaja (approximately 155g) contains around 250-300 calories, depending on the amount of oil used. It's a nutrient-dense dish.
Yes, in moderation. Chicken liver is a nutritional powerhouse, extremely 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.
Overcooking is the most common reason for tough liver. Liver cooks very quickly. Ensure you only simmer it until it's just cooked through (firm to the touch but still tender). Searing it on high heat initially also helps keep it juicy.
Yes, you can. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors often meld and taste even better the next day.
Kukura Liver Bhaja is traditionally served as a side dish with plain steamed rice and dal (lentil soup). It also pairs well with roti, paratha, or can be enjoyed as a standalone snack.
To clean chicken liver, rinse it under cold water. Carefully inspect each piece and trim off any connecting tissues, membranes, or any greenish spots, as these can be bitter. Then, cut into bite-sized pieces.