Chicken Liver Masala

introduction

This Chicken Liver Masala is a simple, spicy dish you can make at home. The liver cooks fast and gives a rich, deep taste. Serve it with bread, rice, or paratha for a quick and filling meal. If you enjoy other chicken dishes, you may also like this collection of chicken breast recipes: https://recipescorners.com/20-chicken-breast-recipes-youll-love/.

why make this recipe

Make this recipe when you want a protein-rich, bold-flavored meal that cooks quickly. Chicken liver is cheap, full of nutrients, and pairs well with warm spices. The masala is simple but tasty, and it works for a weeknight dinner or a casual lunch.

how to make Chicken Liver Masala

Follow the steps below in order. Keep the heat medium to low when cooking the liver so it stays tender.

Ingredients :

500 g Chicken liver (kaleji), cleaned and cut, 4 tbsp Oil, 2 medium Onions, finely sliced, 2 medium Tomatoes, chopped, 1 tbsp Ginger garlic paste, 2 Green chilies, slit, 1 tsp Red chili powder (adjust to taste), 1/2 tsp Turmeric powder, 1 1/2 tsp Coriander powder, 1/2 tsp Garam masala, 1/2 tsp Black pepper, Salt to taste, Fresh coriander, chopped (for garnish)

Directions :

1. Heat oil in a pan. Add sliced onions and sauté until golden brown.
2. Add ginger garlic paste and sauté till raw smell goes away.
3. Mix in the chopped tomatoes and cook until soft and oil separates.
4. Add all the dry spices (turmeric, red chili, coriander, black pepper) and cook for 2-3 minutes on medium flame.
5. Add the cleaned chicken liver (kaleji) and stir well to coat with masala.
6. Cover and cook on low flame for 8–10 minutes (do not overcook, or liver will turn rubbery).
7. Add salt and garam masala, cook uncovered for 3-4 minutes till masala thickens and oil surfaces.
8. Garnish with chopped coriander and serve hot.

For a milder or richer version, you can add a splash of yogurt or a little cream near the end. For other oven-style chicken ideas, try these baked chicken recipes while the liver rests: https://recipescorners.com/baked-chicken-breast-recipes/.

how to serve Chicken Liver Masala

Serve hot with naan, roti, paratha, or plain steamed rice. It also goes well with a side salad or sliced onions and lemon wedges. Use chopped coriander on top for fresh flavor.

how to store Chicken Liver Masala

Cool completely before storing. Keep in an airtight container in the fridge for up to 2 days. To reheat, warm gently on low heat with a splash of water or oil. Do not freeze cooked liver — it becomes rubbery when thawed and reheated.

tips to make Chicken Liver Masala

• Clean the liver well and remove any veins or connective bits.
• Do not overcook the liver; 8–10 minutes covered is usually enough.
• Fry onions till golden brown for a deeper flavor.
• Taste and adjust salt and chili at the end.
• Use fresh spices for the best aroma.

variation (if any)

• Add a small cup of chopped potatoes or peas to make it stretch and add texture.
• Use a little butter and cream for a richer, milder gravy.
• Add a pinch of kasuri methi (dried fenugreek leaves) near the end for extra aroma.

FAQs

Q: Can I use frozen chicken liver?
A: Yes, but thaw it fully in the fridge first and pat dry before cooking.

Q: How can I tell when the liver is cooked?
A: The liver will be firm but still slightly soft inside. Cut one piece to check; it should not be raw or chalky. Avoid cooking until very hard.

Q: Can I make this less spicy?
A: Yes. Reduce or skip the red chili powder and green chilies. You can add a bit of yogurt to balance heat.

Q: Is chicken liver healthy?
A: Chicken liver is rich in iron, vitamin A, and B vitamins, but eat in moderation because it is high in cholesterol.

Conclusion

If you want a classic version and more tips for making kaleji, see this detailed Authentic Chicken Kaleji Masala (Chicken Liver Curry) guide: https://jamilghar.com/chicken-kaleji/.

Chicken Liver Masala

A simple, spicy dish made with chicken liver cooked in a flavorful masala, perfect for a quick meal with bread, rice, or paratha.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Indian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 500 g Chicken liver (kaleji), cleaned and cut
• 4 tbsp Oil
• 2 medium Onions, finely sliced
• 2 medium Tomatoes, chopped
• 1 tbsp Ginger garlic paste
• 2 pcs Green chilies, slit
• 1 tsp Red chili powder (adjust to taste)
• 1/2 tsp Turmeric powder
• 1 1/2 tsp Coriander powder
• 1/2 tsp Garam masala
• 1/2 tsp Black pepper
• to taste Salt
• Fresh coriander, chopped (for garnish)

Method

 

Cooking

1. Heat oil in a pan. Add sliced onions and sauté until golden brown.
2. Add ginger garlic paste and sauté till raw smell goes away.
3. Mix in the chopped tomatoes and cook until soft and oil separates.
4. Add all the dry spices (turmeric, red chili, coriander, black pepper) and cook for 2-3 minutes on medium flame.
5. Add the cleaned chicken liver (kaleji) and stir well to coat with masala.
6. Cover and cook on low flame for 8–10 minutes, being careful not to overcook the liver.
7. Add salt and garam masala, cook uncovered for 3-4 minutes till masala thickens and oil surfaces.
8. Garnish with chopped coriander and serve hot.

Notes

For a milder or richer version, you can add a splash of yogurt or a little cream near the end. Fry onions till golden brown for a deeper flavor. Clean the liver well and remove any veins or connective bits.