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Liver Masala Curry (Chicken/Goat Liver)

A simple and spicy Liver Masala Curry that cooks quickly and is rich in flavor, making it a filling meal perfect with flatbreads or rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 g kaleji (liver), cleaned & cut
  • 3 tbsp oil
  • 1 large onion, finely sliced
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped or puréed
  • 2 pieces green chillies, slit
  • to taste Salt
  • 1 bunch Fresh coriander for garnish
Spices
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp red chilli powder (adjust)
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi (optional)

Method
 

Preparation
  1. Clean and cut the liver into bite-size pieces. Pat dry.
  2. Heat oil in a pan on medium heat.
Cooking
  1. Add sliced onions and sauté until deep golden brown.
  2. Add ginger-garlic paste and slit green chillies. Cook until the raw smell goes.
  3. Add chopped or puréed tomatoes and the spice powders (turmeric, red chilli, coriander, cumin). Cook until oil separates.
  4. Turn the heat to high. Add the liver and salt. Stir well for 2–3 minutes.
  5. Lower the heat, cover, and cook for 8–10 minutes. Do not overcook the liver.
  6. Turn off the heat. Add garam masala and kasuri methi if using. Mix.
  7. Garnish with fresh coriander and serve hot.

Notes

Serve hot with roti, naan, paratha, or steamed rice. Add a side of sliced onions and lemon wedges for extra taste. A simple raita or salad pairs well to balance the spice. Store properly for later use: cool to room temperature before storing and keep in an airtight container in the fridge for up to 2 days.