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

1. Wash and drain the livers well. You can pat dry them with kitchen paper. Remove any membranes. Cut into 1 inch pieces.

2. Add all marinade ingredients to liver pieces and mix well to coat each and every piece with the marinade fully.

3. Leave aside for a couple of hours or overnight, in an airtight container, in the fridge.

4. Heat oil in a pan, add the onions and fry until golden brown.

5. Add green chilli towards the end and fry for a minute or so.

6. 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.

7. 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.