Chicken Liver Fry

Chicken Liver Fry: Simple Village style & Spicy version

Ingredients: 

Fresh chicken liver – 1/2 kg 

Ginger garlic paste – 1 tbsp 

Turmeric powder – 1 1/2 tsp 

Coriander powder – 1/2 tbsp 

Red chillie powder – 1/2 tbsp 

Pepper powder – 1 1/2 tsp 

Fennel powder – 1 1/2 tsp 

Lemon - 1 medium size 

Red onion – 1 small, thinly sliced 

Green chillies – 2, slit 

Curry leaves – 1 sprig 

Coriander leaves – 1 small bunch for garnish 

Salt as per taste 

Oil for stir frying 

Instructions: 

Marination: Wash the chicken liver and rinse it in water mixed with lemon juice (1/2 slice)/vinegar (1/2 tbsp) and salt for about 20 to 30 minutes. Drain out the water and add turmeric powder (1 tsp), coriander powder (1/4 tbsp) , red chillie powder (1/4 tbsp) , ginger garlic paste (1 tbsp) and salt. Mix well so that the chicken liver is coated evenly with the masala. Refrigerate for 1 hour to enhance the flavor due to marination. 

Regular method: In a thick bottomed stir fry pan, add some oil. Once the oil is heated, add slit green chillies. Add curry leaves, red onion and saute. Add the marinated chicken liver and saute occassionally. Once the liver is 3/4th done, add the remaining spice mix - red chillie powder, turmeric powder, coriander powder, pepper powder, fennel powder, lemon juice, salt and coriander leaves. Sitr well until the masala is cooked. Once the oil is separating out from the masala, it means the spice mix is cooked well. Dish it out to the small bowl or plate and serve hot. This dish goes well as starters or it can be served with rice, roti, chapati or puri. Enjoy!

Forgotten method: Use a fork or pre-soaked (2 – 4 hrs) wooden skewer and push the marinated chicken liver on to them. Once the liver is firmly placed, switch on the gas burner and place the liver over the fire. Cook it evenly using medium flame on all sides by turning them slightly. Once the color of the liver changes you can dish it out to the plate.