Masala Chicken Kalji | Chicken Liver is a delicious, very tender and spiced curry, masala liver is prepared with a goat, chicken, and beef liver, this curry is prepared with a few spices, quick and easy to make, in additional ingredient, I added some papaya paste to the liver papaya gives an extra tenderness to the meat or liver, its optional you can skip it
Can be served/eaten with roti, naan, tandoori roti liver is healthy and beneficial for human health
Benefits of the liver:
Chicken livers are high in protein and a rich store of folate, which is important for fertility and helps prevent certain birth defects, Food Standards Authority advises pregnant women not to eat liver because too much vitamin A can harm the baby.) Livers are also loaded with iron to give you energy and a treasure trove of certain B vitamins, most notably B12. This nutritional profile makes them a good choice for anyone prone to anemia.
Chicken livers are also one of the top sources of vitamin A, which helps eye health. one thing must keep remembering the liver isn’t overcooked otherwise it will turn hard so let's begin with step-by-step photos...
Tips:
- Don't add salt between the cooking process of Keliji
- Always salt is added at the end
- Don't overcook to liver
- Don't add water otherwise, it becomes so hard and rubber form
- Never cook kaleji to cover the lid
- Don't keep in the refrigerator for a long time because keliji changes its taste after 36 hours
- Always try to eat freshly cooked keliji
- The most important thing to remember don't add more salt in keliji because the liver contains a lot of iron and minerals its taste itself naturally salty
- If you will use more salt can be bitter in taste
- in Spinach, fish, Livers, and eggs have natural salt so don't need to use more salt.
Marinade liver:
Cut and wash the kaleji thoroughly under the running water so that all blood could be removed very well from them
Whisk the yogurt
Take another mixing bowl put kaleji along with spices
Stir to mix well
Then put powder spices to the liver
Keep mixing liver by adding yogurt
Cooking liver:
Roast the liver with masala on medium-high flame for 5 minutes
Then add dried fenugreek and salt
Keep stirring on low- medium flame until oil is separated from the mixture
Masala chicken liver is ready
Now remove from the stove and transfer to the serving plate/dish
Serve hot with bread,roti chapati naan, or rice
Masala Chicken Kalji | Chicken Liver is a delicious, very tender, and spiced curry, masala liver is prepared with a goat, chicken, and beef liver...
Ingredients:
- 500g, chicken livers (kaleji)
- 1 tbsp, ginger garlic paste freshly ground
- 100g, homemade yogurt beaten
- 2 tbsp, whole coriander seeds finely crushed
- 1 tsp, cumin seeds finely crushed
- 1 tbsp, red chili flakes
- 1 tsp, green chili flakes
- Salt to taste
- 1 tbsp, lemon juice freshly squeezed
- 1 tsp, black peppercorn freshly ground
- 1 tbsp, papaya freshly ground optional
- ½ cup, olive oil/canola oil
- 1 tsp, dried fenugreek (Kasuri methi)
How to make the chicken liver?
Instructions:
- Cut and wash the kaleji thoroughly under the running water
- So that all blood could be removed very well from them
- Whisk the yogurt
- Take another mixing bowl
- Put kaleji, ginger garlic paste, papaya paste, green chili paste along with lemon juice
- Stir to mix well then
- Put red chili flakes, crushed coriander, crushed cumin, black peppercorn
- Keep mixing liver by adding yogurt
- Further, stir to mix them well and keep in the fridge for marination for about 30 minutes
- Heat the oil in the pot or pan
- Put marinated kaleji in the pot
- Roast the liver with masala on medium-high flame for 5 minutes
- Then add dried fenugreek and salt
- Keep on stirring on low- medium flame until oil is separated from the mixture.
- Now remove from the stove and
- Transfer to the serving plate/dish
- Garnish with some fresh coriander
- Masala chicken kaleji is ready to serve to enjoy with bread,roti chapati naan or rice
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