why make this recipe
Chicken Liver Fry is quick, tasty, and full of iron and protein. You can cook it in 20–25 minutes. It makes a warm, filling meal or a strong snack. If you like simple, bold flavors, try this dish. If you enjoy other chicken ideas, check 20 chicken breast recipes you’ll love for more options.
introduction
This Chicken Liver Fry uses basic spices and few steps. The liver stays soft inside and has a light crust outside. You need only one pan and common kitchen items. It works for a quick weeknight dinner or a small party starter.
how to make Chicken Liver Fry
Follow the steps below. Keep heat high when you first sear the liver, then lower to finish cooking. Do not overcook the liver or it becomes hard. Use fresh coriander at the end for bright flavor.
Ingredients :
300 g chicken liver, cleaned and cut, 2 tbsp oil, 1 onion, finely sliced, 1 tsp ginger-garlic paste, 2 green chillies, slit, 1 tomato, finely chopped, 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, Salt to taste, Fresh coriander leaves for garnish
Directions :
- Heat oil in a pan. Add sliced onions and sauté until golden brown.
- Add green chillies and ginger-garlic paste. Cook till the raw smell disappears.
- Add chopped tomatoes and cook till soft and mushy.
- Now add turmeric, red chilli, coriander powder, and salt. Mix well.
- Add chicken liver and sauté on high flame for 4-5 minutes.
- Lower the flame, cover and cook for another 5-6 minutes, stirring occasionally.
- Sprinkle garam masala, mix gently, and cook for 2 more minutes.
- Garnish with fresh coriander leaves and serve hot.
how to serve Chicken Liver Fry
Serve hot with plain rice, roti, or paratha. It also works with bread or a simple salad. For a fuller meal, add a side of plain yogurt or pickles.
how to store Chicken Liver Fry
Cool the dish to room temperature. Put it in an airtight container. Keep in the fridge for up to 2 days. Reheat on low heat with a splash of water or oil. Do not store at room temperature for long.
tips to make Chicken Liver Fry
- Clean livers well and remove any white bits for mild taste.
- Sear on high heat first to lock juices.
- Do not overcook; check for slight pink inside for soft texture.
- Use fresh tomatoes for better taste.
- For a milder version, reduce red chilli powder.
- Try pairing with other oven dishes like baked chicken breast recipes for a full meal.
variation (if any)
- Add a pinch of cumin powder for warm flavor.
- Add curry leaves or mustard seeds in oil at the start for a South Indian touch.
- Make it dry or add a little water for a light gravy.
FAQs
Q: How do I know the liver is cooked well?
A: It should be firm but slightly soft inside. Avoid a chalky, dry texture.
Q: Can I use other livers like beef or lamb?
A: Yes, but cooking time and taste change. Beef or lamb liver is stronger and may need longer cooking.
Q: Is it safe to eat slightly pink liver?
A: Yes, slight pink is okay and keeps the liver tender. Make sure it is warm throughout.
Q: Can I freeze this dish?
A: You can freeze cooked liver, but texture may change. Freeze only if needed.
Conclusion
If you want a spicy take or another version, see Spicy Chicken Liver Fry | My Heart Beets for more ideas and tips.
Chicken Liver Fry
Ingredients
Method
- Heat oil in a pan. Add sliced onions and sauté until golden brown.
- Add green chillies and ginger-garlic paste. Cook till the raw smell disappears.
- Add chopped tomatoes and cook till soft and mushy.
- Now add turmeric, red chilli, coriander powder, and salt. Mix well.
- Add chicken liver and sauté on high flame for 4-5 minutes.
- Lower the flame, cover and cook for another 5-6 minutes, stirring occasionally.
- Sprinkle garam masala, mix gently, and cook for 2 more minutes.
- Garnish with fresh coriander leaves and serve hot.