Chicken liver tawa fry
Chicken liver fry or tawa fry is the easiest and simplest dish you could ever make in non-vegetarian. This is my favourite little starter, which I prepare for myself now. In my childhood, my mom used to prepare this for me. It is like an appetizer for me before lunch in weekends or any time whenever chicken is being cooked for the meal.
Preparation time: 5 mins
Cooking time: 10 mins
Cuisine: Home cooking
- Chicken liver – 3
- Oil – 1 tbsp
- Chilli powder – 1/2 tsp
- Turmeric powder (optional) – a pinch
- Salt - as per taste
- First wash the chicken liver properly and strain it.
- Sometimes I add a few hearts as well (optional). I have used a few hearts as well in this recipe but is completely optional.
- Remove any attached string or white tissue from the liver.
- Remove the fatty tissue around the heart and cut in between. Rinse with water to remove the blood clots. Clean and keep it aside.
- Now take a pan or tawa and place it on heat. Add oil and when it gets warm, add chicken liver and fry. Be careful while frying as oil can splutter on you because of the water content of the liver.
- Stir fry until it changes its colour. Let it cook for about 3 to 4 mins. You can see in the picture. It cooks fast and does not take long.
- If the liver sticks to the pan when all the water has been absorbed, drizzle 1 tsp oil during cooking.
- After a few mins, add chilli powder and salt. Mix well on a low flame.
- Stir well so that the liver is coated well with the spices.
- It should be roasted well in the tawa on a medium low flame, until you see the dark roasted colour. It will take about 3 mins. Switch off the heat.
- Garnish with coriander leaves, onion rings and optionally a squeeze of lemon juice. Serve hot.
- Drizzle some oil in between so that the liver should not become dry and stick to the pan.
- Reduce the chilli powder as per your taste.
- If you want to avoid the spluttering of oil while frying liver, then do not add oil in the beginning of cooking. Add liver directly on the tawa/kadai and cook until the water is absorbed. Then add oil - now it will not splutter.
- When chilli powder is added you can feel the heat from its smoke. So be careful. Everybody near the kitchen can cough because of it.