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Chicken Liver Fry

A quick, tasty dish that's rich in iron and protein, featuring soft chicken liver with a light crust, seasoned with basic spices.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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 For a milder version, reduce the amount
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Method
 

Cooking Steps
  1. Heat oil in a pan. Add sliced onions and sauté until golden brown.
  2. Add green chillies and ginger-garlic paste. Cook till the raw smell disappears.
  3. Add chopped tomatoes and cook till soft and mushy.
  4. Now add turmeric, red chilli, coriander powder, and salt. Mix well.
  5. Add chicken liver and sauté on high flame for 4-5 minutes.
  6. Lower the flame, cover and cook for another 5-6 minutes, stirring occasionally.
  7. Sprinkle garam masala, mix gently, and cook for 2 more minutes.
  8. Garnish with fresh coriander leaves and serve hot.

Notes

Serve hot with plain rice, roti, or paratha. Cool leftovers to room temperature and store in an airtight container in the fridge for up to 2 days. Reheat on low with a splash of water or oil. Clean livers well and remove any white bits for a mild taste. Do not overcook; check for slight pink inside for soft texture.