Chicken Liver Masala


Chicken Liver Masala

Chicken liver masala
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people


For the paste:


  • Clean the liver, remove all the skin and cut roughly into 1.5 cm pieces.
  • Heat 2 tbsp oil over medium heat.
  • Fry the onions and cinnamon, until the onions are soft.
  • Add the potatoes, salt and stir-fry the potatoes for about 2 minutes.
  • Add some water, cover the pan and simmer until the potatoes are tender.
  • Heat the remaining oil over medium heat in a heavy bottomed wide pan.(A non-stick or cast iron pan is ideal as the liver needs to be stir fried over high heat.)
  • Add the garlic and stir-fry for 30 sec.
  • Add the spice paste, lower the heat and stir fry for about 2 minutes.
  • Add half of the tomatoes, along with some of the juice, stir and cook for further 2-3 minutes, breaking the tomatoes with the spoon.
  • When the mixture is fairly dry, add the liver and adjust heat to medium high.
  • Stir-fry the liver for 3-4 minutes.
  • Add the remaining tomatoes and the juice, stir-fry for 5-6 minutes.
  • Cover the pan and simmer for about 8 minutes.
  • Add the potatoes, green peas, green chillies and the remaining salt and cook for a minute or two.
  • Adjust heat to medium and cook uncovered for further 5 minutes.
  • Stir in the garam masala powder and remove from heat.
  • :- Serve with plain fried rice or chapathis or rotis.
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