Nov 1, 2012

Chicken Liver Masala / Chicken Liver cooked in a Spicy Onion Tomato Masala

Another recipe which I made for hubby who is a ultimate fan of chicken liver, check my post for chicken liver masala fry here.. I made this last night and served it with chapati and chicken liver fry. Yes double dose for hubby and he was in double happy. I made this little spicy, so that it can be matched perfectly with roti. I know chicken liver may sound little weird some people, but I just want to add some recipe of that in my blog because it is hubby's favorite dish.

So hope you will like it and will post the liver fry recipe soon.

Serves : 1 to 2


Chicken liver - 200  gms
Onion - 1 large pureed
Tomato - 1 large pureed
Chilli powder -1 tsp
Garam Masala powder - 1 tsp
Cinnamon / Pattai - 1 small stick
Cumin Seeds / Jeerakam - 1 tsp
Oil - 2 tblspn
Salt to taste


Take chicken liver in a bowl and marinate it with some salt for 10 mins. Heat oil in a kadai and add the chicken liver and saute it for 5 mins. Now remove them into a bowl and set aside.

Add in cinnamon and cumin seeds in the left over oil and saute them for 30 sec.

Add in onion puree and saute them for 5 mins till raw smell gets away.

Now add in chilli powder and garam masala powder and mix well.

Add in the tomato puree and mix well. Cook everything till oil separates from it.

Add some more water and bring it to boil.

Add in the chicken liver and simmer for 10-15 mins till cooked.

Serve with roti.


Take all your ingredients
Marinate liver in salt

Heat oil and saute liver in that

till it is half cooked

remove them into a bowl
Heat some some oil in the same pan

add in cumin and cinnamon

add in onions puree

cook till oil separates

add in spice powders


and tomato puree

mix well

when oil separates from it. Add water

and boil it

now add in the chicken liver

and mix well



  1. Ahh...this looks absolutely delicious!!

  2. Even this masala is my hubby's favourite,mine is lil different from urs.

  3. I haven't had time to try your "liver masala fry" recipe yet, but I have some rotis I need to use, so maybe I'll start with this one.

    One question though: I always add salt to the liver when it's done frying, it is said that otherwise it will get hard and dry. Doesn't the liver get hard when it's being marinated in salt at the beginning? I'm asking, because it's very different from how I've always done things.

  4. @morriNo it didn't turn hard.It was perfect

  5. You're right - it was perfect! I tried some of the sauce before adding the liver, and it had a distinct bitter undertaste. I almost panicked - did I do something wrong? Maybe I burnt the onions or the spices? But after adding the liver and stewing it for 15 minutes, the bitterness was gone, just like that. And the liver wasn't hard at all, it was wonderfully tender. Everybody loved the dish, and because I made a bigger batch, we'd be able to have some tomorrow as well. Thanks for posting this!

  6. Wow, its really a quick and easy recipe to make. I'll definitely be making this. Thanks for the share!

  7. Wow, its really a quick and easy recipe to make. I'll definitely be making this. Thanks for the share!

  8. What a creative plate ! It looks really tasty, but also easy to cook ! Great recipe, thanks !

    corporate catering.

  9. Can we do using mutton liver

  10. @Anonymousyes u can..but cook them before and use


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