why make this recipe
Chicken Liver Fry is quick, tasty, and full of iron and protein. It cooks fast and makes a good weeknight meal. If you like simple chicken dishes, try this one and also check chicken breast recipes for more ideas.
introduction
This Chicken Liver Fry is simple and spicy. You need a few basic spices and 20 minutes. The taste is rich and the texture is soft. Serve it with rice, flatbread, or as a snack.
how to make Chicken Liver Fry
Follow the steps below in order. Work on medium to high heat where told. Do not overcook the liver or it will turn dry. Keep ingredients ready before you start.
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 steamed rice, chapati, or naan. It also works as a side with salad and raita. For a fuller meal, add a simple dal and vegetables.
how to store Chicken Liver Fry
Cool the dish to room temperature. Put in an airtight container and refrigerate for up to 2 days. To reheat, warm gently in a pan or microwave until hot. Do not store for too long — liver spoils faster than other meats.
tips to make Chicken Liver Fry
- Clean livers well and remove any white bits.
- Pat the liver dry before cooking to reduce splatter.
- Cook on high heat first to sear, then lower to finish cooking.
- Do not overcook; liver should stay slightly soft inside.
- Adjust chillies and red chilli powder to your taste. You can find other quick ideas like air-fryer salmon for varied meals.
variation (if any)
- Add a little crushed black pepper for extra heat.
- Use whole spices (bay leaf, cinnamon) at the start for aroma.
- Add a splash of lemon juice at the end for a fresh note.
FAQs
Q: How do I know when chicken liver is done?
A: Cook until the outside is set and the inside is slightly soft. Overcooked liver becomes dry and crumbly.
Q: Can I use chicken gizzards instead?
A: Gizzards need longer cooking. This recipe is best for liver. For gizzards, simmer longer until tender.
Q: Is it safe to eat slightly pink liver?
A: Yes, chicken liver can be slightly pink inside if it reaches a safe internal temperature (74°C / 165°F). Use a thermometer if unsure.
Q: Can I freeze this dish?
A: You can freeze cooked liver, but texture may change. Use within 1 month and thaw in fridge before reheating.
Conclusion
For a similar spicy take, see this external recipe: Spicy Chicken Liver Fry | My Heart Beets.
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 until the raw smell disappears.
- Add chopped tomatoes and cook until 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.