Chicken Liver Fry

Some like it, some don’t; but chicken liver is undeniably a powerhouse of nutrition. Infact, it’s one of the healthiest foods on the planet. Besides, it isn’t classified as red meat or white meat, it’s simply organ meat. When compared to breast or thigh or other parts that are usually relished with delight, chicken liver has greatest nutritional value of all.

High in proteins, rich in vitamin A and C, loaded with a spectrum of essential minerals like Vitamin B6 and B12, folate, iron, magnesium, potassium, zinc, calcium and more, it boosts immunity, aids heart health, eye sight, skin and hair as well. However, as all good things should be consumed either in limited or sparing quantities, the same is with liver. Once or twice week…

The recipe I’m sharing here is a winner; I say that confidently because it’s earned me compliments each time I’ve made it 🙂 . And I want the same for you as well. I make it once in every two weeks at the least. It’s quick, easy and with very few, on-the-shelf ingredients.

Ingredients:
Chicken liver – 500 grams
2 big onions, finely chopped
Curry leaves – about 10
Ginger garlic paste – 1 tbsp
Crushed or powdered fennel seeds – 3/4 tsp (grind a bigger batch and store, so you don’t have to do it each time you cook this recipe. Saves time)
Turmeric powder – 1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Garam masala – 1/2 tsp
Black pepper powder – 3/4 or 1 tsp, depending on how spicy you want it to be
Oil – 3 tbsp
Salt as per taste
Chopped coriander leaves for garnish

Method:
1. Heat oil in a pan or kadhai and add chopped onions and curry leaves and fry for a bit
2. Spoon in the ginger-garlic paste and sauté until onions are soft

3. Tumble in the liver, turmeric powder and mix well. Sauté for about a minute or until the liver begins to turn opaque.
4. Add chili powder, turmeric, coriander, cumin, garam masala, salt and mix well.

5. Lid on and cook on slow for about 7-8 minutes, stirring occasionally.
6. Lastly sprinkle black pepper powder, chopped coriander and mix. Give a taste test for salt.

7. Cover and cook on medium for about a minute and switch the flame off.
8. Serve hot with a slice of lemon and devour with paratha or naan or crisp, buttered pav.