introduction
This Liver Masala Curry (Chicken/Goat Liver) is a simple, spicy dish. It cooks fast and gives strong flavors from onions, tomatoes, and whole spices. It is made in one pan and goes well with flatbreads or rice.
why make this recipe
- It cooks quickly and feeds a few people in 20–30 minutes.
- Liver is rich in iron and protein.
- The spices make a bold, home-style taste.
- Good when you want a filling meal with few ingredients.
how to make Liver Masala Curry (Chicken/Goat Liver)
- Clean and cut the liver into bite-size pieces. Pat dry.
- Heat oil in a pan on medium heat.
- Add sliced onions and sauté until deep golden brown.
- Add ginger-garlic paste and slit green chillies. Cook until the raw smell goes.
- Add chopped or puréed tomatoes and the spice powders (turmeric, red chilli, coriander, cumin). Cook until oil separates.
- Turn the heat to high. Add the liver and salt. Stir well for 2–3 minutes.
- Lower the heat, cover, and cook for 8–10 minutes. Do not overcook the liver.
- Turn off the heat. Add garam masala and kasuri methi if using. Mix.
- Garnish with fresh coriander and serve hot.
Ingredients :
- 500 g kaleji (liver), cleaned & cut
- 3 tbsp oil
- 1 large onion, finely sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoes, finely chopped or puréed
- 2 green chillies, slit
- Salt to taste
- Fresh coriander for garnish
- 1/2 tsp turmeric powder
- 1 1/2 tsp red chilli powder (adjust)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala
- 1 tsp kasuri methi (optional)
Directions :
Heat oil in a pan. Add sliced onions and saute until deep golden. Add ginger-garlic paste and green chillies; saute till raw smell disappears. Add tomatoes and all spice powders (except garam masala). Cook till oil separates. Add kaleji and salt. Mix well on high flame for 2–3 minutes. Lower heat, cover, and cook 8–10 minutes (do not overcook). Add garam masala and kasuri methi. Mix and switch off. Garnish with coriander. Serve hot with roti, naan, or rice.
how to serve Liver Masala Curry (Chicken/Goat Liver)
- Serve hot with roti, naan, paratha, or steamed rice.
- Add a side of sliced onions and lemon wedges for extra taste.
- A simple raita or salad pairs well to balance the spice.
how to store Liver Masala Curry (Chicken/Goat Liver)
- Cool to room temperature before storing.
- Keep in an airtight container in the fridge for up to 2 days.
- For longer storage, freeze in a sealed container for up to 1 month. Thaw in the fridge and reheat gently to avoid overcooking.
tips to make Liver Masala Curry (Chicken/Goat Liver)
- Clean liver well and remove any white membranes for better texture.
- Do not overcook the liver; it becomes tough and dry.
- Browning the onions well adds deep flavor. Take your time.
- Cook on high after adding liver to seal juices, then reduce heat to finish cooking.
- Adjust red chilli powder to match your heat preference.
variation (if any)
- Add a little yogurt or cream at the end for a milder, richer curry.
- Use lemon juice or a splash of vinegar for a tangy note.
- Add potatoes or peas for a heartier dish.
- Try using lamb or beef liver if you prefer different flavors.
FAQs
Q: How do I know when the liver is cooked?
A: Cook until it changes color through and is firm but still a little soft. Total cook time after adding is about 8–10 minutes on low heat.
Q: Can I use frozen liver?
A: Yes. Thaw fully in the fridge, pat dry, then cook as directed.
Q: Why did my liver taste bitter?
A: Bitter taste can come from not cleaning well or overcooking. Remove membranes and cook only until just done.
Q: Can I make this less spicy?
A: Yes. Reduce red chilli powder and skip green chillies. You can add a little cream or yogurt to tame heat.
Conclusion
For a clear, traditional recipe and extra tips, see this detailed Kaleji Masala | Liver Curry – Fatima Cooks: Kaleji Masala | Liver Curry – Fatima Cooks.
Liver Masala Curry (Chicken/Goat Liver)
Ingredients
Method
- Clean and cut the liver into bite-size pieces. Pat dry.
- Heat oil in a pan on medium heat.
- Add sliced onions and sauté until deep golden brown.
- Add ginger-garlic paste and slit green chillies. Cook until the raw smell goes.
- Add chopped or puréed tomatoes and the spice powders (turmeric, red chilli, coriander, cumin). Cook until oil separates.
- Turn the heat to high. Add the liver and salt. Stir well for 2–3 minutes.
- Lower the heat, cover, and cook for 8–10 minutes. Do not overcook the liver.
- Turn off the heat. Add garam masala and kasuri methi if using. Mix.
- Garnish with fresh coriander and serve hot.