Kaleji Tikka
Tender pieces of mutton liver marinated in a rich, spicy yogurt blend and grilled to perfection. This smoky appetizer is a classic North Indian delight, perfect with a squeeze of lemon and mint chutney.
For 4 servings
5 steps. 15 minutes total.
- 1
Prepare the liver: Rinse the mutton liver pieces under cold running water
- a.Carefully remove the thin outer membrane, as this can make the liver tough. Cut into uniform 1.5-inch cubes and pat them completely dry with paper towels. Set aside.
- 2
Step 2
- a.Create the marinade: In a large mixing bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, coriander powder, roasted cumin powder, garam masala, and salt. Whisk until you have a smooth, well-combined paste.
- 3
Marinate the liver: Add the dry liver pieces to the marinade
- a.Use your hands or a spatula to ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or up to 6 hours for a more intense flavor.
- 4
Cook the tikka: Choose your preferred cooking method
- a.Cook for 10-15 minutes, or until the liver is cooked through but still tender inside. Avoid overcooking.
- b.Grilling: Preheat your grill to medium-high. Thread the marinated liver pieces onto pre-soaked wooden or metal skewers. Grill for 10-12 minutes, turning every 3-4 minutes. Baste with oil during the last few minutes of cooking for a nice glaze.
- c.Pan-Frying: Heat oil in a heavy-bottomed skillet or pan over medium-high heat. Carefully place the liver pieces in a single layer, ensuring not to overcrowd the pan. Cook for 10-12 minutes, turning occasionally, until all sides are well-charred and the inside is cooked.
- 5
Garnish and serve: Once cooked, transfer the Kaleji Tikka to a serving platter
- a.Immediately sprinkle with chaat masala and garnish with fresh chopped coriander leaves. Serve hot with lemon wedges, sliced onions, and mint chutney.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to tender Kaleji Tikka is not to overcook it. The inside should be just cooked through and slightly pink, remaining moist and juicy.
- 2For a less gamey flavor, soak the liver pieces in milk for 30 minutes before marinating. Discard the milk and pat the liver completely dry.
- 3If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- 4For an authentic smoky 'dhaba-style' flavor, use the dhungar method: place a small steel bowl with a hot piece of charcoal in the center of the cooked tikka, pour a teaspoon of ghee over it, and immediately cover the dish for 2-3 minutes to trap the smoke.
Adapt it for your goals.
Protein Swap
Use chicken liver for a quicker cooking version. Reduce the cooking time to 6-8 minutes as chicken liver cooks much faster.
Add VegetablesAdd Vegetables
Thread cubes of bell pepper (capsicum), onion, and tomato between the liver pieces on the skewers for a more colorful and balanced appetizer.
Creamy VersionCreamy Version
For a milder, creamier 'Malai Kaleji Tikka', add 2 tablespoons of fresh cream (malai) and 1 tablespoon of cashew paste to the marinade. Reduce the red chili powder.
Why this is on our healthy list.
Rich in Iron
Mutton liver is one of the best dietary sources of heme iron, which is easily absorbed by the body. It helps in preventing iron-deficiency anemia and boosts energy levels.
Excellent Source of Vitamin B12
Liver is packed with Vitamin B12, crucial for maintaining healthy nerve cells, supporting brain function, and aiding in the formation of DNA and red blood cells.
High in Vitamin A
It provides a significant amount of preformed Vitamin A (retinol), which is essential for good vision, a robust immune system, and healthy organ function.
Frequently asked questions
A single serving of Kaleji Tikka (approximately 170g) contains around 300-350 calories, depending on the amount of oil used. It's a high-protein appetizer.