Chicken Liver Fry Recipe – Spicy Indian Style with Serrano & Masala

Last Updated on 2 months by Neha Deshmukh

Chicken Liver Fry Recipe – Spicy Indian Style with Serrano & Masala

Hey everyone! If you’re looking for a flavour bomb that’s surprisingly easy to make, you have to try this Chicken Liver Fry. It’s a dish my grandmother used to make, and honestly, it’s one of those recipes that just feels like home. It’s spicy, savoury, and incredibly satisfying – perfect for a quick weeknight meal or a tasty snack.

Why You’ll Love This Recipe

This Chicken Liver Fry isn’t your average liver dish. The combination of fiery serrano peppers, aromatic garam masala, and a touch of lemon juice creates a truly special flavour profile. It’s quick to prepare, cooks up in under 20 minutes, and is seriously addictive. Trust me, even if you think you don’t like liver, this recipe might just change your mind!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 pound chicken livers
• 3 tablespoons oil (vegetable, canola, or sunflower work well)
• 1 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 2 green cardamom pods
• 0.5 cinnamon stick
• 1 serrano pepper, finely minced (adjust to your spice preference!)
• 0.5 cup thawed onion masala
• 1 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper (optional, for extra heat)
• 0.5 lemon, juiced
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

• Chicken Livers: Look for livers that are a deep, rich colour. They should be firm to the touch and have a fresh smell.
• Onion Masala: This is a pre-made onion paste, readily available in Indian grocery stores or online. It’s a huge time-saver! If you can’t find it, you can make your own by blending 2-3 large onions with a little ginger and garlic.
• Serrano Pepper: These pack a punch! If you’re sensitive to heat, start with half a pepper or remove the seeds. You could also substitute with a jalapeño for a milder flavour.
• Garam Masala: Every brand is a little different, so taste yours and adjust the amount accordingly. It’s the heart and soul of this dish!
• Regional Variations in Spice Levels: In some parts of India, this dish is made very spicy, using multiple types of chilies. Feel free to experiment and find your perfect heat level.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chicken livers a good soak in cold water for about 10 minutes. This helps remove any impurities. Then, rinse them thoroughly and drain well.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds, mustard seeds, green cardamom, and cinnamon stick. Let them sizzle and pop until the cumin seeds turn golden brown – this releases all their lovely flavour.
3. Now, add the minced serrano pepper and onion masala. Stir it all up and cook for about 2 minutes, until the onions soften slightly.
4. Sprinkle in the garam masala, salt, black pepper, and cayenne pepper (if using). Stir well to combine and cook for another minute or two.
5. Add the chicken livers to the pan. Stir-fry them for 10-12 minutes, until all the liquid has evaporated and the livers are cooked through. They should be firm to the touch, but still slightly tender.
6. Finally, pour in the lemon juice, reduce the heat to low, cover the pan, and let it cook for an additional 5 minutes. This helps the flavours meld together beautifully.
7. Garnish generously with fresh cilantro and serve immediately!

Expert Tips

• Don’t overcrowd the pan when cooking the livers. Cook in batches if necessary to ensure they brown properly.
• Be careful not to overcook the livers, or they’ll become tough.
• A squeeze of extra lemon juice at the end brightens up the flavours.

Variations

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

• Vegan Adaptation: Swap the chicken livers for sliced mushrooms (like oyster or shiitake) or a soy-based liver alternative.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: For a milder flavour, reduce or omit the serrano pepper and cayenne pepper. For a hotter kick, add a pinch of chili powder or a finely chopped green chili. My friend, Priya, loves to add a dash of Kashmiri chili powder for colour and mild heat.
• Festival Adaptations: This makes a fantastic small plate or snack during festive gatherings. It’s a great addition to a Diwali spread or any celebration!

Serving Suggestions

This Chicken Liver Fry is incredibly versatile. You can enjoy it:

• With fluffy basmati rice.
• Alongside warm roti or naan bread.
• As a filling for sandwiches or wraps.
• As part of a larger Indian thali.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

• What is the best way to clean chicken livers? Soaking them in cold water and then rinsing them thoroughly is the key. You can also trim away any visible membranes.
• Can I use a different type of chili pepper instead of Serrano? Absolutely! Jalapeños are a milder option, while Thai chilies will give you a serious kick.
• What is Onion Masala and where can I find it? It’s a pre-made onion paste, usually found in Indian grocery stores. It’s a huge time-saver!
• How do I know when the chicken livers are fully cooked? They should be firm to the touch and no longer pink inside.
• Can this dish be made ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop the pepper, measure the spices) ahead of time.
• What is the best accompaniment to Chicken Liver Fry? A side of cooling raita (yogurt dip) is perfect to balance the spice!

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!