Chicken Liver Masala
Chicken liver masala
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
  • Chicken liver – 1lb
  • Oil 4tbsp
  • Onion(chopped) – 1no
  • Cinnamom(broken into pieces, Karugapatta) – 5cm
  • Potatoes(peeled and diced) – 2nos
  • Salt(As reqd) –
  • Warm water 90ml
  • garlic(crushed) – 4nos
  • Tomatoes – 1small
  • Frozen green peas 100gm
  • Green chillies 3nos
  • Garam masala powder – 1/2tsp
For the paste:
  1. Clean the liver, remove all the skin and cut roughly into 1.5 cm pieces.
  2. Heat 2 tbsp oil over medium heat.
  3. Fry the onions and cinnamon, until the onions are soft.
  4. Add the potatoes, salt and stir-fry the potatoes for about 2 minutes.
  5. Add some water, cover the pan and simmer until the potatoes are tender.
  6. 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.)
  7. Add the garlic and stir-fry for 30 sec.
  8. Add the spice paste, lower the heat and stir fry for about 2 minutes.
  9. 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.
  10. When the mixture is fairly dry, add the liver and adjust heat to medium high.
  11. Stir-fry the liver for 3-4 minutes.
  12. Add the remaining tomatoes and the juice, stir-fry for 5-6 minutes.
  13. Cover the pan and simmer for about 8 minutes.
  14. Add the potatoes, green peas, green chillies and the remaining salt and cook for a minute or two.
  15. Adjust heat to medium and cook uncovered for further 5 minutes.
  16. Stir in the garam masala powder and remove from heat.
  17. :- Serve with plain fried rice or chapathis or rotis.