Chicken Liver Masala

by SanjayK
Chicken liver masala
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Votes: 1
Rating: 4
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Rate this recipe!
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For the paste:
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
For the paste:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Clean the liver, remove all the skin and cut roughly into 1.5 cm pieces.
  2. Heat 2 tbsp oil over medium heat.
  3. Fry the onions and cinnamon, until the onions are soft.
  4. Add the potatoes, salt and stir-fry the potatoes for about 2 minutes.
  5. Add some water, cover the pan and simmer until the potatoes are tender.
  6. Heat the remaining oil over medium heat in a heavy bottomed wide pan.(A non-stick or cast iron pan is ideal as the liver needs to be stir fried over high heat.)
  7. Add the garlic and stir-fry for 30 sec.
  8. Add the spice paste, lower the heat and stir fry for about 2 minutes.
  9. Add half of the tomatoes, along with some of the juice, stir and cook for further 2-3 minutes, breaking the tomatoes with the spoon.
  10. When the mixture is fairly dry, add the liver and adjust heat to medium high.
  11. Stir-fry the liver for 3-4 minutes.
  12. Add the remaining tomatoes and the juice, stir-fry for 5-6 minutes.
  13. Cover the pan and simmer for about 8 minutes.
  14. Add the potatoes, green peas, green chillies and the remaining salt and cook for a minute or two.
  15. Adjust heat to medium and cook uncovered for further 5 minutes.
  16. Stir in the garam masala powder and remove from heat.
  17. :- Serve with plain fried rice or chapathis or rotis.
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