Chicken Liver || Chicken Liver Recipe || How to Make Chicken liver with step-by-step photos
Chicken Liver is a perfect lunch/dinner recipe for all special occasions. It is a healthy addition to the lunch/dinner menu if you have invited someone for /lunch/dinner or you are preparing Sehri or weekend dinner. It can be served with lachha Parathas. Kids also prefer to simply eat it with a fork.
Basically Liver contains a lot of iron. Which is the best meal especially for those who are suffering from anemia?
this recipe is made with a few spices. it’s my own version, once I did experiment with something new in my kitchen as I have told you kitchen is my lab where I put my different experiments and experience, I admit some of them become failures some the successes so constantly I keep trying never give up my efforts regarding cooking, Alhamdulillah I am even learning a lot of recipes
Why like this because cooking is my passion since my childhood age when most kids have been enjoying with their toys and cartoons and movies, but I always used to help my mother in her kitchen right where I learned how to cook a perfect meal for the family and friends, my mother was my first institution where I learned many more things and still on the learning process
Over the past month that day was so busy due to my personal engagement and I was to cook something for dinner that could make within half an hour I was thinking besides searching as I opened the refrigerator door I found the chicken liver packet I took it out and let it on kitchen slab to deforest, after a few time past again I back in the kitchen and whatever I had spices in my kitchen and fridge
I used it for chicken liver cooking, after preparing as I took the first bite of liver I remained wondered if this was superb, trust me easy to cook, and was delicious in taste, As well as it was a quick recipe, so I was thinking for weeks I should share with all hope so you will try at home and enjoy ...lets the go-ahead to know how to make quick tasty chicken liver
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Firstly rinse all liver under running water so that the blood is cleaned well, and cut the liver into small pieces
Heat the oil in a pan on medium flame, add ginger garlic paste saute them with oil on medium-low flame for 2 minutes
Put kaleji into the pan and fry it with ginger garlic paste till changes in color
Beat the yogurt in the small bowl then add spices and mix well, put spiced yogurt into the liver
Stir to combine well keep flame low to medium while stirring, and cook till separates oil from keleji
Towards the end add the remaining spices_Keep on stirring until the gravy is thickened
Now time to dish out and sprinkle some coriander leaves and ginger
Things to Always Remember:
- Don't add salt in between cooking of liver
- Always salt is added towards the end
- Don't overcook keliji
- Don't add water otherwise, it becomes hard
- Never cook kaleji to cover the lid
- Don't keep it in the refrigerator for a long time because keliji changes its taste after 36 hours
- Always try to eat freshly cook kaleji
- The most important thing to remember don't add more salt to the keliji because the liver contains a lot of iron and minerals its taste itself salty
- If you will use more salt can be bitter in taste
- Spinach, fish, liver, and eggs have natural salt so don't need to use more salt
Chicken liver is a healthy and delicious meal for your lunch or dinner, and can be served with chapatis and rice..
Ingredients:
- 500g or ½ kg, chicken keliji
- 2 tbsp, ginger garlic paste
- 125g, yogurt beaten
- 2 tsp, black peppercorn (freshly ground/crushed)
- salt to taste
- ½ cup or 125ml, cooking oil
- 1 tsp, dry fenugreek leaves Kasuri
- 1 tbsp, crushed coriander seeds
- 1 tbsp, Lemon Juice
- 1/2 tbsp, coriander leaves (freshly chopped)
- 1 tsp, ginger freshly grated
How to Make Chicken Liver?
- Firstly rinse all liver under running water so that the blood is cleaned well, and cut the liver into small pieces
- Heat the oil in a pan on medium flame, add ginger garlic paste saute them with oil on medium-low flame for 2 minutes
- Put kaleji into the pan and fry it with ginger garlic paste till changes in color
- Beat the yogurt in the small bowl then add red chili flakes, crushed coriander seeds, and black peppercorn and mix well
- Put spiced yogurt on the liver
- Stir to combine well keep flame low to medium while stirring
- Cook till separates oil from keliji
- Towards the end add salt, lemon juice, dry fenugreek leaves, and crushed black pepper, Keep on stirring until the gravy is thickened
- Now time to dish out and sprinkle some coriander leaves and ginger Now ready to serve can be served with naan, chapati, boil rice with veggie raita
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