why make this recipe
Chicken Liver Curry is quick, full of flavor, and rich in nutrients. It uses simple spices and cooks fast. If you want a bold, home-style meal that pairs well with roti, paratha, or rice, this is a good choice.
introduction
This Chicken Liver Curry mixes chicken gizzards (pota) and liver (kaleji) in a spicy, tangy gravy. The dish has deep flavor from onions, tomatoes, and warm spices. It is a good weekday meal and works well for a small family. If you enjoy other chicken dishes, you can also try more ideas like this list of 20 chicken breast recipes you’ll love.
how to make Chicken Liver Curry
Clean and boil the gizzards first. Fry onions until golden, then add ginger-garlic paste and spices. Cook tomatoes until soft and oil separates. Add gizzards to absorb the masala, then add liver and green chilies and cook briefly so liver does not overcook. Add water for curry consistency and simmer. Finish with garam masala and fresh coriander.
Ingredients :
- 250 g Chicken pota (gizzards)
- 250 g Chicken kaleji (liver)
- 4 tbsp Oil
- 2 large Onions, finely sliced
- 2 medium Tomatoes, finely chopped
- 2 tbsp Ginger-garlic paste
- 2 Green chilies, slit
- 1 1⁄2 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1/2 tsp Garam masala
- Salt to taste
- Water as needed
- Fresh coriander for garnish
Directions :
- Clean the pota and kaleji by washing thoroughly. Cut the pota into bite-size pieces and boil them in salted water for about 10–12 minutes. Keep aside.
- Heat oil in a pan or kadai and add sliced onions. Fry until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Mix in red chili powder, turmeric, coriander powder, cumin powder, and salt. Stir for a few seconds on low flame to prevent burning.
- Add chopped tomatoes and cook until they become soft and oil separates from the masala.
- Add the boiled gizzards first and sauté for 5–7 minutes to absorb the masala.
- Now add the liver pieces and green chilies. Mix gently and cook for another 5–7 minutes, being careful not to overcook the liver.
- Pour in about 3⁄4 cup of water for a curry consistency, cover, and cook for 10 minutes on low flame.
- Sprinkle garam masala and mix well. Garnish with chopped coriander.
- Serve hot with paratha, roti, or steamed rice with a squeeze of lemon on top.
how to serve Chicken Liver Curry
Serve hot with paratha, roti, or steamed rice. Add a wedge of lemon and extra chopped coriander on top. For a balanced plate, serve with a simple salad or raita. If you like baked chicken sides, see these baked chicken breast recipes for ideas to serve alongside.
how to store Chicken Liver Curry
Cool the curry to room temperature before storing. Put it in an airtight container and refrigerate for up to 2 days. Reheat gently on low heat and add a splash of water if it is too thick. Do not freeze cooked liver dishes — texture will change and can become grainy.
tips to make Chicken Liver Curry
- Clean the liver and gizzards well and remove any membranes.
- Boil gizzards first so they become tender before adding to the masala.
- Do not overcook the liver. Add it later and cook only until done.
- Use fresh tomatoes or a little tomato puree for a smooth gravy.
- Fry onions until golden brown for good color and taste.
- Taste and adjust salt and spice at the end.
variation (if any)
- Add a tablespoon of yogurt for a slightly tangy and creamy curry.
- Use only liver if you prefer a softer texture.
- Add a pinch of kasuri methi for a different aroma.
- Make it dry by reducing the water and cooking until the gravy is almost gone.
FAQs
Q: Can I use only liver and skip gizzards?
A: Yes. You can cook only liver. Add it after the masala and cook briefly.
Q: How long should I cook the liver?
A: Cook liver for 5–7 minutes after adding it to the masala. Do not overcook or it will get tough.
Q: Can I make this dish less spicy?
A: Yes. Reduce red chili powder and skip green chilies. Adjust spices to your taste.
Q: Is it safe to eat liver often?
A: Liver is rich in nutrients, but eat it in moderation. Too much liver can give you excess vitamin A.
Q: Can I prepare this ahead of time?
A: You can cook the masala and boil gizzards ahead. Add and cook liver just before serving.
Conclusion
For a trusted regional version and more tips on Kaleji masala, see this guide to Authentic Chicken Kaleji Masala (Chicken Liver Curry): Authentic Chicken Kaleji Masala (Chicken Liver Curry).
Chicken Liver Curry
Ingredients
Method
- Clean the pota and kaleji by washing thoroughly. Cut the pota into bite-size pieces and boil them in salted water for about 10–12 minutes. Keep aside.
- Heat oil in a pan or kadai and add sliced onions. Fry until golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Mix in red chili powder, turmeric, coriander powder, cumin powder, and salt. Stir for a few seconds on low flame to prevent burning.
- Add chopped tomatoes and cook until they become soft and oil separates from the masala.
- Add the boiled gizzards first and sauté for 5–7 minutes to absorb the masala.
- Now add the liver pieces and green chilies. Mix gently and cook for another 5–7 minutes, being careful not to overcook the liver.
- Pour in about 3⁄4 cup of water for a curry consistency, cover, and cook for 10 minutes on low flame.
- Sprinkle garam masala and mix well. Garnish with chopped coriander.