Chicken Liver Masala Fry

This recipe is dedicated to my hubby who’s a die-hard fan of chicken liver. He happily devours even a plain dal and rice if its spiced up with this fried wonder. All you need to cook is the ingredients already sitting in your pantry and 20 minutes of your time. There’s no chopping business here.

chicken liver fry
Cooking time: 20 minutes
Serves: 2-3


  • Chicken liver – 250gms
  • Kashmiri chilli powder – 2 tsps
  • Garam masala powder – 1 tsp
  • Turmeric – 1/2 tsp
  • Chicken Masala – 1 tsp
  • Corriander powder – 1 tsp
  • Cumin powder – 1/2 tsp
  • Pepper powder – 1/2 tsp
  • Besan – 1 tsp
  • Ginger-garlic paste – 1 tbsp
  • Green chilli – 2 finely chopped (if less pungent)
  • Lemon juice – 1 tbsp
  • Salt – as per taste
  • Oil – for frying
  • Lime wedges and corriander for garnishing


  1. Wash the chicken liver and pat dry
  2. Marinate in lemon juice and a pinch of salt for 10 minutes
  3. Heat oil in a pan and fry liver for 2-3 minutes till it changes colour
  4. Take out the fried pieces and keep them aside
  5. In the same oil, fry ginger-garlic paste till it releases its aroma
  6. Add all the remaining spices, chopped green chillies and fry
  7. If the spices are sticking to the pan, you can drizzle a bit more oil over it
  8. Add besan and fried liver pieces back to the pan. Besan helps the spices to stick to the liver.
  9. Add salt to taste
  10. Cook for 3-4 minutes on low flame, then turn off the heat

P.S.: Garnish with coriander and savor with a squeeze of lemon. Can be served with biryani, pulao or even a simple dal-rice. I love having it with my favorite hot and sweet tomato and chilli sauce.


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