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You are here: Home > Recipes > Mughlai Recipes > Chicken Liver Masala

Chicken Liver Masala

Serves: Four
Time required:
55 minutes
      Ingredients How to?
  • 450 g chicken liver
  • 4 tbsp (60 ml) oil
  • 1 (70 g) onion, chopped fine
  • 5 cm cinnamon, broken into pieces
  • 225 g potatoes, peeled and diced
  • 1 1/4 tsp (6 g) salt or to taste
  • 90 ml warm water
  • 4 flakes (8 g) garlic, crushed
  • 1 small tin of tomatoes
  • 100 g frozen green peas
  • 3 green chillies
  • 1/2 tsp (2 g) garam masala powder

Mix to a paste with two tsp (10 ml) water:

  • 2 tsp (10 g) coriander powder
  • 1 tsp (5 g) cumin powder
  • 1 tsp (5 g) turmeric powder
  • 1/2 tsp (2 g) chilli powder

 


CLEAN the liver, remove all the skin and gristle, and cut roughly into 1.5 cm pieces. Heat two tbsp oil over medium heat and fry the onions and cinnamon until the onions are soft. Add the potatoes and 1/4 tsp (1 g) salt and stir-fry the potatoes for about two minutes. Add the 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 seconds. Add the spice paste, lower the heat and stir-fry for about two minutes.

Add half of the tomatoes, along with some of the juice, stir and cook for a further two to three 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 three to four minutes. Add the remaining tomatoes and the juice, stir-fry for five to six minutes.

Cover the pan and simmer for about eight 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 five minutes. Stir in the garam masala powder and remove from heat.

Serve with plain fried rice or chapattis or rotis and saagwala dal.


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