Fried Chicken Liver | Chicken Liver| How to Make Fried Chicken Liver with step-by-step photos
Fried Chicken Liver is a delicious, very tender, and spiced curry, masala liver is prepared with goat, chicken, and beef liver, this curry is prepared with a few spices, quick and easy to make, in additional ingredients, I added some papaya paste to the liver papaya gives an extra tenderness to the meat or liver, it's optional you can skip it,Can be served/eaten withroti,naan, tandoori rotiliver is healthy andbeneficial for human health
Benefits of the liver:
Chicken livers are high in protein and a rich store of folate, which is important for fertility and helps prevent certain birth defects,Food Standards Authority advises pregnant women not to eat liver because too much vitamin A can harm the baby.) Livers are also loaded with iron to give you energy and a treasure trove of certain B vitamins, most notably B12. This nutritional profile makes them a good choice for anyone prone to anemia.
Chickenlivers are also one of the top sources of vitamin A, which helps in eye health.one thing must keep remembering the liver isnβt overcooked otherwise it will turn hard so let's begin
Tips:
- When cooking Kaleji, it's important to avoid adding salt during the cooking process. Instead, add salt at the end. It's also important not to overcook the liver or add water, as this can cause it to become hard and rubbery.
- Additionally, it's best not to cover the lid while cooking Kaleji. To ensure the best taste, try to eat freshly cooked Kaleji and avoid keeping it in the refrigerator for more than 36 hours.
- It's also important to remember not to add too much salt, as the liver already contains a lot of iron and minerals and can taste naturally salty.
- Using too much salt can cause the dish to become bitter. Other foods like spinach, fish, liver, and eggs also contain natural salt, so be mindful of this when cooking. need to use more salt.
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Cut and wash the kaleji thoroughly under running water so that all blood could be removed very well from them
Whisk the yogurt
Take another mixing bowl and put kaleji along with spices
Stir to mix well
Then put powdered spices on the liver
Keep mixing liver by adding yogurt
Further, stir to mix them well and keep them in the fridge for marination for about 30 minutes
Heat the oil in the pot/pan, and put marinated kaleji in it
Roast the liver with masala on medium-high flame for 5 minutes
Then add dried fenugreek and salt
Keep stirring on low-medium flame until the oil is separated from the mixture
Masala chicken liver is ready
Now remove from the stove and transfer to the serving plate/dish
Serve hot withbread,rotichapatinaan,orrice
Masala Chicken Liver
Author:Sana Rasheed
Preparation Time: 15 mins
Cooking time: 10 mins
Total time:25 mins
Servings: 5
Recipe Category: Non-veg
Cuisine:Pakistani
Calories per serving:281 kcal
Fried Chicken Liveris a delicious, very tender, and spiced curry, masala liver is prepared with goat, chicken, and beef liver...
Ingredients:
- 500g, chicken livers (kaleji)
- 1 tbsp, ginger garlic paste freshly ground
- 100g,homemade yogurtbeaten
- 2 tbsp, whole coriander seeds finely crushed
- 1 tsp, cumin seeds finely crushed
- 1 tbsp, red chili flakes
- 1 tsp, green chili flakes
- Salt to taste
- 1 tbsp, lemon juice freshly squeezed
- 1 tsp, black peppercorn freshly ground
- 1 tbsp, papaya freshly ground optional
- Β½ cup, olive oil/canola oil
- 1 tsp, dried fenugreek (Kasuri methi)
How to make the Chicken Liver?
- Cut and wash the kaleji thoroughly under the running water
- So that all blood could be removed very well from them
- Whisk the yogurt
- Take another mixing bowl
- Put kaleji, ginger garlic paste, papaya paste, and green chili paste along with lemon juice
- Stir to mix well then
- Put red chili flakes, crushed coriander, crushed cumin, black peppercorn
- Keep mixing liver by adding yogurt
- Further, stir to mix them well and keep them in the fridge for marination for about 30 minutes
- Heat the oil in the pot or pan
- Put marinated kaleji in the pot
- Roast the liver with masala on medium-high flame for 5 minutes
- Then add dried fenugreek and salt
- Keep on stirring on low- medium flame until the oil is separated from the mixture.
- Now remove from the stove and
- Transfer to the serving plate/dish
- Garnish with some fresh coriander
- Masala chicken kaleji is ready to serve to enjoy withbread,rotichapatinaan,orrice
*Not be duplicated, rewritten, or published without permission- Thank you!
