Chicken Liver Stir Fried with Spices 1
Murg Kaleji Masaledar 1
Mamta Gupta
Chicken livers are easy to cook and my husband loves them in any form. I hate them with a passion and cook them only for him and guests! You will not that I have used spring onion greens instead of coriander leaves. It is simply because my husband does not like coriander leaves and I often serve them on the side.
Serves 3-4.
Edited July 2018
Ingredients
400 gm. Chicken livers
1 medium onion (150 gm.), peeled and sliced
1 tsp. grated ginger root
1 tsp. grated/crushed garlic cloves
2 tbsp. ghee (clarified butter) or oil
1 tsp. black cumin seeds (use ordinary cumin if black not available)
1 dry red chilli, broken up (optional)
1/4 tsp. chilli powder, adjusted to taste
1 heaped tsp. coriander powder
1 heaped tsp. Chaat Masala. Ready made chat masala sold in packets is quite good, many professional cooks add it to curries to give them a kick. You can also use a good curry powder instead.
1 level tsp. salt, adjusted to taste (if using chaat masala, check if it has salt)
1 tbsp. dry fenugreek/methi leaves (kasoori methi)
1/2 tsp. Garam Masala
DA good dash of lemon juice
1 tbsp. chopped coriander leaves for garnish. If coriander is not available, use chives.
Instructions
Wash and drain the Chicken livers. Remove membranes. Cut into halves.
Heat the ghee or oil. Add broken up chilli and cumin seeds. When seeds splutter, add onion, garlic and ginger. Fry until onions are lightly brown.
Add chilli powder, coriander powder, chat masala, salt and fenugreek leaves.
Stir fry until for 10-20 seconds. Don't let the spices burn.
Add livers, stir gently for a minute or two.
Turn heat down, cover and cook for 6-8 minutes stirring from time to time, until livers are cooked.
Add garam masala and coriander leaves.
Serve hot with Plain Pulao Rice, Nans or Tandoori Roti and a nice Salad . Alternatively, serve as part of a main meal.