Chicken Liver Masala Recipe with step by step pictures. This dish is made with chicken liver, onions, tomatoes and spice powders. Can be served with rice, roti.
Chicken Liver Masala Recipe
Another recipe which I made for hubby who is an 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.
Table of Contents
About this Recipe
Chicken liver is a popular and essential ingredient in many popular European, Asian, and Southern dishes. Its not pretty to look at, but when cooked properly, it can taste delicious and is an excellent food to add to your repertoire.
Chicken liver is inexpensive, high in nutrients, versatile, and simple to prepare. The food, which is high in iron, folate, and a variety of vitamins and minerals, packs a powerful punch of health benefits.
Are chicken livers fatty?
Chicken livers have a low fat content. However, your body requires fat to function. Fats aid in the absorption of certain vitamins, such as vitamin A, and they are also required for hormone production, reproductive functions, and the maintenance of a healthy and energised brain.
Ingredients for Chicken Liver Masala
Chicken Liver :
Fried chicken livers have a strong flavour that some people find unpleasant; they can also taste metallic, bitter, rubbery, or dry. When cooked properly, chicken livers are tender, creamy, and smooth in texture, as well as very meaty, and the combination with the caramelised onions is delectable.
Ginger Garlic Paste :
Ginger garlic paste is a staple in many Indian dishes, ranging from curries to biryanis and everything in between. It adds delectable, savoury notes as well as a heavenly aroma that is unique to Indian cuisine.
Tomatoes:
Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. Tomato flavour is also known as classic tomato flavour or old-fashioned tomato flavour; in some cases. Some tomatoes are described as having a mild or bland flavour.
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Chicken Liver Masala | Chicken Liver Masala Recipe
Ingredients
- 200 grams Chicken liver
- 1 large Onion pureed
- 1 large Tomato pureed
- 1 tsp Chilli powder
- 1 tsp Garam Masala powder
- 1 piece Cinnamon
- 1 tsp Cumin Seeds
- 2 tbsp Oil
- Salt to taste
Instructions
- 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.
Video
Nutrition
Chicken Liver Masala Recipe with step by step pictures
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| Take all your ingredients |
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| Marinate liver in salt |
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| Heat oil and saute liver in that |
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| till it is half cooked |
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| remove them into a bowl |
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| Heat some some oil in the same pan |
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| add in cumin and cinnamon |
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| add in onions puree |
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| cook till oil separates |
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| add in spice powders |
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| salt |
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| and tomato puree |
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| mix well |
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| when oil separates from it. Add water |
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| and boil it |
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| now add in the chicken liver |
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| and mix well |
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| Serve |
♥LOVE2COOK MALAYSIA♥
Super tempting liver masala! Yummmm 🙂
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divya
Ahh...this looks absolutely delicious!!
Roshu
yummy and mouthwatering
Priya
Even this masala is my hubby's favourite,mine is lil different from urs.
Sravs
Very inviting chicken !!
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.
Aarthi
@morriNo it didn't turn hard.It was perfect
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!
catererslondon
Wow, its really a quick and easy recipe to make. I'll definitely be making this. Thanks for the share!
Kris - Caterer
Wow, its really a quick and easy recipe to make. I'll definitely be making this. Thanks for the share!
Anonymous
Can we do using mutton liver
Aarthi
@Anonymousyes u can..but cook them before and use