Chicken Liver Masala Fry

This recipe is dedicated to my hubby who’s a die-hard fan of chicken liver. He happily devours even a plain dal and rice if its spiced up with this fried wonder. All you need to cook is the ingredients already sitting in your pantry and 20 minutes of your time. There’s no chopping business here.

chicken liver fry
Cooking time: 20 minutes
Serves: 2-3

Ingredients:

  • Chicken liver – 250gms
  • Kashmiri chilli powder – 2 tsps
  • Garam masala powder – 1 tsp
  • Turmeric – 1/2 tsp
  • Chicken Masala – 1 tsp
  • Corriander powder – 1 tsp
  • Cumin powder – 1/2 tsp
  • Pepper powder – 1/2 tsp
  • Besan – 1 tsp
  • Ginger-garlic paste – 1 tbsp
  • Green chilli – 2 finely chopped (if less pungent)
  • Lemon juice – 1 tbsp
  • Salt – as per taste
  • Oil – for frying
  • Lime wedges and corriander for garnishing

Method:

  1. Wash the chicken liver and pat dry
  2. Marinate in lemon juice and a pinch of salt for 10 minutes
  3. Heat oil in a pan and fry liver for 2-3 minutes till it changes colour
  4. Take out the fried pieces and keep them aside
  5. In the same oil, fry ginger-garlic paste till it releases its aroma
  6. Add all the remaining spices, chopped green chillies and fry
  7. If the spices are sticking to the pan, you can drizzle a bit more oil over it
  8. Add besan and fried liver pieces back to the pan. Besan helps the spices to stick to the liver.
  9. Add salt to taste
  10. Cook for 3-4 minutes on low flame, then turn off the heat

P.S.: Garnish with coriander and savor with a squeeze of lemon. Can be served with biryani, pulao or even a simple dal-rice. I love having it with my favorite hot and sweet tomato and chilli sauce.

 

NonVeg

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Warm welcome to BitesandPlaces!
My humble little blog has its own story to tell… my story… I’m gregarious being, vagabond at heart and have a monstrous appetite for food. I used to be a Human Resource professional until few years ago. To be among, with and for people was the reason I’d chosen this field.
Being in HR, I could only accomplish the ‘people’ part. I still yearned to be in those places I saw on TV and travel magazines and craved to eat all kinds of food that lulls you into coma. I didn’t want to be just a spectator anymore. I wanted to be in those pictures.
Luck smiled at me and I fell sick with an awful heart, lungs and liver disorder. Family said stay home. Rest.
Rest? Were they crazy? I grabbed this opportunity and quit my job; to pursue my passion – people, places and food.

Being on my own gave me lot of spare time for all the three.
I’m not a professional cook, but I’m mighty passionate about cooking. Although Indian, BitesandPlaces does not restrict itself to just the dishes of my country, which are toothsome beyond doubt. I’ve also tried to put together a bunch of mouth-watering and eye-pleasing recipes scattered from all parts the world. A lot of them are a tribute to my mum’s kitchen, the ones I grew up with. Few of them are a result of my experimentation and few others, borrowed from my generous friends 🙂

I religiously follow Andrew Zimmern’s favorite quote – what looks good to your eyes, EAT IT!! After all food is something that follows no boundaries, isn’t it.

Travel, I believe, is about exploring new places, meeting new people, building new relations, soaking in their culture, gorging on their cuisines, discovering their stories and of course, capturing all of these in my teeny-tiny camera.

After having been there and done that, I was inspired to share my travelogues with you, encourage you to travel and in some way find a bit of your happiness through me.
Thus BitesandPlaces was born!

Life’s a journey and people, places and food are all a part of it. So, come along with me and eat your way through this journey called Life…

I like staying connected. And it’ll be a frosting on my cake if you drop a line or two at natasha@bitesandplaces.com.

Celebrate Life!!!
Natasha Gracious

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