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You are here: Home / Chicken Liver / Chicken Liver Masala / Chicken Liver cooked in a Spicy Onion Tomato Masala

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

November 1, 2012 By Aarthi 15 Comments

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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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Filed Under: Chicken Liver, Chicken Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. ♥LOVE2COOK MALAYSIA♥

    November 1, 2012 at 1:24 pm

    Super tempting liver masala! Yummmm 🙂

    Join my Blog Event:~ DEEPAVALI DELIGHTS 2012

    Reply
  2. divya

    November 1, 2012 at 3:14 pm

    Ahh…this looks absolutely delicious!!

    Reply
  3. Vijayalakshmi Dharmaraj

    November 1, 2012 at 3:24 pm

    nice…
    Today's Recipe – Milk Powder Peda – 100th Post
    VIRUNTHU UNNA VAANGA

    Reply
  4. ANU

    November 1, 2012 at 3:36 pm

    yummy and spicy…
    "DIWALI FOOD FEST" Nov 1th to Nov
    30th

    "Bake Fest #13" Nov 1th to Nov 30th
    B-O-O-O-O Halloween Event Oct 5th to
    Nov 5th

    SYF&HWS – Cook With SPICES" Series
    South Indian Cooking – July 15th to Sep
    15th

    Reply
  5. Roshu

    November 1, 2012 at 4:57 pm

    yummy and mouthwatering

    Reply
  6. Priya

    November 1, 2012 at 11:01 pm

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

    Reply
  7. Sravs

    November 2, 2012 at 1:25 am

    Very inviting chicken !!

    Reply
  8. morri

    November 2, 2012 at 12:21 pm

    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
  9. Aarthi

    November 3, 2012 at 4:14 am

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

    Reply
  10. morri

    November 4, 2012 at 10:02 pm

    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
  11. catererslondon

    November 16, 2012 at 4:40 pm

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

    Reply
  12. Kris - Caterer

    November 16, 2012 at 4:41 pm

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

    Reply
  13. Office Catering London

    September 19, 2013 at 2:57 pm

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

    corporate catering.

    Reply
  14. Anonymous

    October 21, 2015 at 4:13 am

    Can we do using mutton liver

    Reply
  15. Aarthi

    October 21, 2015 at 12:44 pm

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

    Reply

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