Chicken liver masala fry
Chicken liver masala (murg kaleji masala) is a quick and easy starter for those who love to eat chicken liver. To make it more appetising, I have added onion rings soaked in lemon juice while cooking.
Preparation time: 10 mins (excluding onion soaking time)
Cooking time: 15 mins
Cuisine: Home style
- Oil – 2 tbsp
- Chicken liver – 5
- Chilli powder – 1/2 tsp
- Pepper powder – 1/2 tsp
- Chilli flakes – 1/2 tsp
- Turmeric powder – 1/8 tsp
- Ginger and garlic paste – 1 tsp
- Salt – as per taste
- Cumin powder – 1/2 tsp
- Green or red chilli – 1 or 1 tsp
- Lemon juice – 1 1/2 tsp
- Coriander leaves (chopped) – 3 tbsp
- Onion (medium) – 1
- Lemon juice – 2 tbsp
- Chop green or red chillies finely (I have used both mixed 1 tsp). Slice the onion into very thin rings.
- Take a bowl. Add onion rings and lemon juice. Soak for 10-15 mins.
- I have used a few hearts as well in this recipe and is optional.
- Soak the liver and heart in water for 5 mins and then clean it a few times.
- Remove any attached string or white tissue from the liver.
- Remove the fatty tissue around the heart, cut in between and rinse in water to remove blood clots. Clean and keep it aside.
- Preheat a non-stick pan or tawa (no need to add oil) and when it gets warm add chicken liver and heart. Cook for about 3 mins on a medium flame or until all the water is absorbed. If oil is added in the beginning, it can split on your hands and other places. Liver has liquid content and has a tendency to burst.
- Add oil and ginger and garlic paste. Mix and cook for about 3 to 4 mins or until it is light brown colour, stir in between.
- Add all the spices and 1 tbsp coriander leaves (except lemon juice and onion rings) one by one. Mix and cook for about 5 to 7 mins on a medium low flame until spices are cooked well, stir in between.
- Drizzle little oil if it is getting dry and spices are sticking to the vessel.
- When the green chillies and other spices are cooked, add few corianders leaves, onion rings and lemon juice.
- Cook for about 3 to 4 mins on a low flame. Switch off.
- Garnish with coriander leaves and onion rings. Serve hot as a starter or as a side dish.
- Do not overcook the liver, otherwise it will get hard.
- You can add oil in the beginning but livers need to be dry. A liver has the tendency to burst when frying.