Chicken livers are high in protein and a rich store of folate, which is important for fertility and helps prevent certain birth defects. The 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.
When cooking kaleji (liver), it's important to avoid adding salt during the cooking process. Instead, add salt at the end. Be careful not to overcook the liver or add water, as this can make it hard and rubbery.
Additionally, it's best to leave the lid off while cooking kaleji. For the best taste, try to eat it freshly cooked and avoid storing it in the refrigerator for more than 36 hours.
Remember not to use too much salt, as the liver already contains a lot of iron and minerals, which can give it a naturally salty flavor. Using excessive salt can make the dish taste bitter. Other foods such as spinach, fish, and eggs also contain natural salt, so be mindful of this when cooking.
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Fried Chicken Liver is a delicious, very tender, and spiced curry. Masala liver is prepared with goat, chicken, and beef liver...
- 500g chicken livers (kaleji)
- 1 tbsp freshly ground ginger garlic paste
- 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)
- Cut and wash the kaleji thoroughly under running water
- So that all blood can be removed very well from them
- Whisk the yogurt
- Take another mixing bowl
- Put kaleji, ginger garlic paste, papaya paste, and green chili paste along with lemon juice.
- Stir to mix well
- Put red chili flakes, crushed coriander, crushed cumin, and black peppercorn.
- Keep mixing the liver by adding yogurt.
- Further, stir to mix them well and keep them 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 stirring on low-medium flame until the 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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