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Chicken Liver Curry

A quick and flavorful Chicken Liver Curry that mixes gizzards and liver in a spicy, tangy gravy, perfect for a home-style meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, South Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the curry
  • 250 g Chicken pota (gizzards) Cut into bite-size pieces
  • 250 g Chicken kaleji (liver) Clean and cut into pieces
  • 4 tbsp Oil For frying
  • 2 large Onions, finely sliced
  • 2 medium Tomatoes, finely chopped Fresh or tomato puree can be used
  • 2 tbsp Ginger-garlic paste
  • 2 Green chilies, slit
  • 1.5 tsp Red chili powder Adjust to taste
  • 0.5 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 0.5 tsp Garam masala For finishing
  • to taste Salt
  • Water As needed for curry consistency
  • Fresh coriander For garnish

Method
 

Preparation
  1. 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.
Cooking
  1. Heat oil in a pan or kadai and add sliced onions. Fry until golden brown.
  2. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  3. Mix in red chili powder, turmeric, coriander powder, cumin powder, and salt. Stir for a few seconds on low flame to prevent burning.
  4. Add chopped tomatoes and cook until they become soft and oil separates from the masala.
  5. Add the boiled gizzards first and sauté for 5–7 minutes to absorb the masala.
  6. Now add the liver pieces and green chilies. Mix gently and cook for another 5–7 minutes, being careful not to overcook the liver.
  7. Pour in about 3⁄4 cup of water for a curry consistency, cover, and cook for 10 minutes on low flame.
  8. Sprinkle garam masala and mix well. Garnish with chopped coriander.

Notes

Serve hot with paratha, roti, or steamed rice. For a balanced plate, serve with a simple salad or raita. Cool the curry to room temperature before storing in an airtight container for up to 2 days. Reheat gently and add water if too thick. Avoid freezing cooked liver dishes.