Chicken Liver Kaleji Recipe
A simple, homestyle chicken liver kaleji cooked in an onion-tomato masala until tender and flavorful. Quick to make, comforting, and perfect with rice or roti.
Ingredients
- 8 ounce chicken liver (cut into small chunks)
- 2 tomatoes (roughly chopped)
- 2 medium onions (finely chopped)
- 6 garlic cloves (minced)
- 2 green chilies (finely chopped)
- ½ teaspoon black pepper powder
- ½ teaspoon cumin powder
- ¼ tablespoon turmeric powder
- ¼ tablespoon garam masala
- 3 tablespoons oil
- salt (to taste)
Instructions
- Cut the chicken liver into small pieces. Wash the liver with clean water 2 to 3 times. Drain well and place the liver in a strainer.
- Heat oil in a frying pan over medium heat.
- Add the chopped onions, green chilies, and minced garlic to the hot oil. Cook while stirring until the onions turn golden brown.
- Add the chopped tomatoes, black pepper powder, cumin powder, salt, turmeric powder, and garam masala. Reduce the heat to low and cook until the tomatoes become soft and well cooked.
- Add the chicken liver and mix evenly with the masala. Add half cup of water and cook on medium heat for 8 to 10 minutes.
- When the water has completely evaporated and oil separates on the surface, cook for another 1 to 2 minutes. Turn off the flame. The hot chicken liver dish is now ready. Serve with roti, rice, or bread of your choice.
Notes
- Wash and drain the liver well to keep the flavor clean.
- Cook on medium heat to avoid drying out the liver.
- Adjust salt near the end for better balance.
- Serve slightly dry for best texture
Nutrition
Calories: 280kcal