Chicken Liver Fry Recipe – Authentic Indian Spiced Liver Recipe

Last Updated on 2 months by Neha Deshmukh

Chicken Liver Fry Recipe – Authentic Indian Spiced Liver Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Chicken Liver Fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. Don’t let the ingredient scare you; when cooked right, chicken liver is incredibly flavorful and surprisingly easy to make. This isn’t just any liver fry, though. This is an authentic Indian spiced version, packed with flavor and perfect with roti or rice. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Liver Fry is a winner for so many reasons! It’s quick – ready in under 20 minutes, making it perfect for a weeknight meal. It’s incredibly flavorful, with a beautiful blend of spices that will tantalize your taste buds. Plus, it’s a fantastic way to get a boost of iron and other essential nutrients. Honestly, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delicious Chicken Liver Fry:

• 400 gm chicken liver
• 1 tbsp oil
• 1 large onion, sliced
• 3 green chillies, finely chopped
• 1 tbsp ginger garlic paste
• 70 gm tomato paste
• 0.5 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp pepper powder
• 0.5 tsp garam masala
• Salt to taste
• ¼ cup water (approximately 60ml)
• Fresh curry leaves or coriander leaves for garnish

Ingredient Notes

A few little tips to make sure your Chicken Liver Fry turns out just right:

• Chicken Liver: Make sure to get good quality, fresh chicken liver. We’ll talk about cleaning it properly later!
• Garam Masala: This is the heart of the flavor! Garam masala is a blend of warming spices, and every family has their own secret recipe. You can find pre-made blends at most Indian grocery stores, or even make your own.
• Spice Levels: Indian cooking is all about adjusting the spice to your liking. Some regions prefer a milder flavor, while others like it fiery hot! Feel free to adjust the number of green chillies and pepper powder to suit your taste. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Tomato Paste: I prefer using tomato paste for a richer, more concentrated tomato flavor. You can substitute with finely chopped tomatoes (about 1 medium tomato) if you prefer, but you might need to cook it down a bit longer.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this amazing Chicken Liver Fry:

1. First things first, thoroughly clean the chicken liver under cold water. Pat it dry and set it aside to drain. This is important to remove any impurities.
2. Heat the oil in a saucepan over medium heat. Add the sliced onions and green chillies, along with a pinch of salt. Sauté until the onions turn soft and translucent – about 5-7 minutes.
3. Now, stir in the ginger garlic paste and tomato paste. Cook for another 5 minutes, stirring occasionally, until the raw aroma disappears. You want the mixture to start smelling fragrant!
4. Time for the spices! Add the turmeric powder, coriander powder, pepper powder, and garam masala. Sauté this masala mixture for about 10 minutes, stirring constantly, until it darkens and releases its beautiful aroma. This step is key to developing the flavor.
5. Pour in ¼ cup (60ml) of water, add the drained chicken liver, and season with salt. Give it a good stir to combine everything.
6. Cover the saucepan and simmer on low-medium heat for about 10-15 minutes, or until the liver is tender and fully cooked. The cooking time will depend on the size of the liver pieces.
7. Finally, garnish with fresh curry leaves or coriander leaves. Serve hot with chapatis or steamed rice.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Don’t overcook the liver! It can become tough and rubbery.
• Sautéing the spices properly is crucial for developing the flavor. Be patient and don’t rush this step.
• A squeeze of lemon juice at the end can brighten up the flavors.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adaptations:
  • Mild: Reduce the green chillies to 1 or omit them altogether. Use only ¼ tsp of pepper powder.
  • Medium: Follow the recipe as written.
  • Hot: Add an extra green chilli and increase the pepper powder to 1.5 tsp. Add a pinch of cayenne pepper.
• Regional Variations:
  • North Indian: Add a pinch of red chilli powder along with the other spices.
  • South Indian: Add a pinch of mustard seeds and a sprig of curry leaves to the oil at the beginning of the recipe.
• Quick Weeknight Version: Use pre-chopped onions and ginger-garlic paste to save time.

Serving Suggestions

This Chicken Liver Fry is incredibly versatile! Here are a few of my favorite ways to serve it:

• With hot chapatis or roti – a classic combination!
• Alongside a bowl of fluffy steamed rice.
• As a side dish with dal and vegetables.
• Even stuffed into a warm paratha!

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• Is chicken liver good for you? Absolutely! Chicken liver is packed with iron, vitamin A, and B vitamins. It’s a nutritional powerhouse.
• How do I remove the bitterness from chicken liver? Soaking the liver in milk for about 30 minutes before cooking can help remove any bitterness.
• Can I use a different oil for this recipe? Yes, you can! Sunflower oil, vegetable oil, or even coconut oil will work well.
• What is the best way to clean chicken liver? Rinse the liver thoroughly under cold water. Remove any green bits or membranes.
• Can this be made in an Instant Pot? While traditionally made on the stovetop, you can adapt this for the Instant Pot. Sauté the onions and spices using the sauté function, then add the liver and water. Pressure cook on high for 3-4 minutes, followed by a natural pressure release.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!