Chicken Kaleji Fry
Tender chicken livers pan-fried with a fragrant blend of onions, tomatoes, and classic Indian spices. This quick and savory dish is packed with flavor and perfect as a hearty side or a main with roti.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chicken Liver: Rinse the chicken liver pieces under cold running water. Trim any visible membranes or connective tissues. Cut them into uniform, bite-sized pieces (about 1-inch). Pat them completely dry with paper towels. For a milder flavor, you can soak the liver in milk for 30 minutes, then rinse and pat dry.
- 2
Sauté Aromatics: Heat ghee in a heavy-bottomed pan or kadai over medium heat
- a.Once hot, add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown. Add the ginger-garlic paste and slit green chillies, and cook for another minute until the raw aroma disappears.
- 3
Build the Masala Base: Add the finely chopped tomatoes to the pan
- a.Cook for 5-6 minutes, stirring occasionally, until they break down and become mushy. Now, add the spice powders: turmeric, red chilli powder, coriander powder, cumin powder, and salt. Stir well and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
- 4
Cook the Liver: Increase the heat to high
- a.Add the prepared chicken liver pieces to the pan. Sauté for 2-3 minutes, stirring gently to sear the liver on all sides. This step helps lock in the juices. Once seared, reduce the heat to low, cover the pan, and let it cook for 8-10 minutes. Stir once or twice in between. Avoid overcooking to keep the liver tender.
- 5
Finish and Garnish: Remove the lid and check for doneness
- a.The liver should be firm to the touch but still moist inside, with no pinkness. Turn off the heat. Sprinkle garam masala and drizzle fresh lemon juice over the top. Give it a final gentle mix. Garnish with freshly chopped coriander leaves and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the liver. It becomes tough and rubbery very quickly. It's perfectly cooked when it's no longer pink inside but still moist.
- 2Patting the liver completely dry before adding it to the pan is crucial for getting a good sear.
- 3If the masala becomes too dry while cooking, you can add a splash of hot water to adjust the consistency.
- 4This dish is best served hot with fresh roti, naan, or as a side with dal and rice.
Adapt it for your goals.
Flavor
Add 1 teaspoon of crushed Kasuri Methi (dried fenugreek leaves) along with the garam masala for a distinct, earthy aroma.
TextureTexture
For a richer, creamier finish, stir in 2 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
Vegetable AdditionVegetable Addition
Sauté 1/2 cup of thinly sliced bell peppers (capsicum) along with the onions to add a slight sweetness and crunch to the dish.
Why this is on our healthy list.
Rich in Iron
Chicken liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
Excellent Source of Protein
This dish provides high-quality protein essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Packed with Vitamin A
Extremely high in Vitamin A (in the form of retinol), which is vital for maintaining good vision, supporting a healthy immune system, and promoting cell growth.
Boosts Brain Function
Loaded with Vitamin B12 and choline, nutrients that play a significant role in brain health, memory, and cognitive function.
Frequently asked questions
A single serving of Chicken Kaleji Fry (approximately 180g) contains around 280-320 calories. The exact count can vary based on the amount of ghee used and the fat content of the liver.