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Chicken Liver Masala PDF Print E-mail
Written by Yorky   
  • 450 gm Chicken liver
  • 4 tblsp Vegetable oil
  • 1 Large onion, finely chopped
  • 50 mm Cinnamon stick, broken up
  • 225 gm Potatoes, diced
  • 1 1/4 tsp Salt
  • 90 ml Warm water
  • 4 Garlic cloves, crushed
Make a paste of the following:
  • 2 tblsp Water
  • 2 tsp Ground coriander seeds
  • 1 tsp Ground cumin
  • 1 tsp Turmeric
  • 1 tsp Chili powder
  • 225 gm Tomatoes, peeled and chopped
  • 100 gm Frozen peas
  • 3 Fresh green chilies
  • 1/2 tsp Garam masala

Clean the liver, remove skin and gristle and cut into 12 mm pieces.

Heat 2 tblsp of oil and fry the onions and cinnamon stick until the onions are soft. Add the potatoes and 1/2 tsp salt and stir fry for 2 minutes. Add the water , cover the pan and simmer until the potatoes are tender.

Heat the remaining oil in a wok over a medium heat. Add the garlic and stir fry for 30 seconds. Reduce the heat and add the spice paste. Stir fry for 2 minutes.

Add half the tomatoes and juice and stir fry for 3 minutes. When the mixture is fairly dry, add the chicken liver, increase the heat and stir fry on medium high for 4 minutes. Add the remaining tomatoes and juice and continue to stir fry for a further 5 minutes. Cover the pan and simmer for 6 minutes.

Add the potatoes, peas, green chilies and the remaining salt and cook for 2 minutes. Adjust the heat to medium and cook, uncovered, for a further 5 minutes. Stir in the garam masala and remove from the heat.
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