Chicken Kaleji Masala
Embark on a culinary journey with chicken kaleji, a delicacy brimming with spices and vibrant flavours. Indulge in a meal that offers a delightful blend of tradition, health, and taste, making every bite a gastronomic spectacle.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 ml Olive Oil
- 500 g Chicken Liver (Kaleji)
- 1 Onions
- 2 Tomatoes
- 2 tsp Garlic Paste
- 1 tsp Cumin Powder
- 1 tsp Salt
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Kashmiri Chilli
- 1 Bullet Chillies
- 1 handful Coriander
- 1/2 handful Dried Fenugreek Leaves
- 100 ml Water
Instructions
- 1
Add the oil into the pan and heat up on medium heat until hot
- 2
Add the garlic paste and sauté for 1-2 minutes until fragrant
- 3
Add the finely diced onions and cook on medium heat for 4-5 minutes
- 4
Add the chilli powder, turmeric powder, cumin powder, coriander powder and Kashmiri chilli powder then cook the spices for 3-4 minutes – add tablespoon of water to allow the spices colour to be released and prevent burning
- 5
Add the chopped tomatoes and cook for 3-4 minutes until the oil separates
- 6
Add the chicken liver and cook for 2-3 minutes on high heat
- 7
Add the remaining water and cook on medium heat for 6-8 minutes
- 8
Add the salt, garam masala and sliced bullet chilli then cook for another 1-2 minutes
- 9
Add the dried fenugreek leaves and chopped coriander
- 10
Serve immediately with homemade chapatti and enjoy!