Chicken Liver Stir Fried with Spices 2
Murg Kaleji Masaledar 2
Mamta Gupta
Chicken livers are quick to make and quite tasty served on a toast or nan/pita bread.
Serves 4
Ingredients
225 gm. chicken liver
Marinade:
1/2 tsp. chilli powder, adjusted to taste
1 level tsp. turmeric powder
1/2 tsp. 1/2 tsp. home made Garam Masala. You may need more if using shop bought one, which often has fillers like coriander and cumin in it.
2 garlic cloves, peeled and crushed or grated
Salt to taste
1 tsp. grated ginger or paste or 1/2 tsp. powder
Juice of 1/2 a lemon
For cooking:
1 tbsp. cooking oil
1 medium onion, peeled and thinly sliced
1 green chilli (optional), whole or thinly sliced, adjust amount to taste .
Instructions
Wash and drain the livers well. You can pat dry them with kitchen paper. Remove any membranes. Cut into 1 inch pieces.
Add all marinade ingredients to liver pieces and mix well to coat each and every piece with the marinade fully.
Leave aside for a couple of hours or overnight, in an airtight container, in the fridge.
Heat oil in a pan, add the onions and fry until golden brown.
Add green chilli towards the end and fry for a minute or so.
Add livers, stir well on high to brown them on the outside. Lower heat and cook covered for 5-8 minutes, stirring from time to time. Do not overcook.
Serve hot with Nan or Pita bread or crispy bread roll as a starter or as part of a main meal.
Notes
If you are in a hurry or you do not keep different spices in your kitchen, you can use a curry powder or any other Indian, curry spice mix for the marinade.