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

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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

Ingredients:
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
Method:
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.

HERE IS A QUICK VIDEO:

Pictorial:

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
salt
and tomato puree
mix well
when oil separates from it. Add water
and boil it
now add in the chicken liver
and mix well
Serve

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Aarthi

About Aarthi

I am Aarthi, a happy homemaker, mom of two beautiful girls, married to my high school sweet heart. My goal is to teach people that cooking can be way more easier and joyful than they think. Yummy Tummy features recipes all over the world with step wise pictures which surely shows the ease of cooking.

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Comments

  8. morri

    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.

    Reply

  10. morri

    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!

    Reply

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