Chicken Liver Masala
Chicken liver masala
Ingredients
- 1 lb Chicken liver
- 4 tbsp Oil
- 1 no Onion chopped
- 5 cm Cinnamom broken into pieces, Karugapatta
- 2 nos Potatoes peeled and diced
- Salt As reqd
- 90 ml Warm water
- 4 nos Garlic crushed
- 1 small Tomatoes
- 100 gm Frozen green peas
- 3 nos Green chillies
- 1/2 tsp Garam masala powder
For the paste:
- 2 tsp Water
- 2 tsp Coriander powder
- 1 tsp Cumin powder Jeerakam
- 1 tsp Turmeric powder
- 1/2 tsp Chilly powder
Instructions
- 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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