Fried Chicken Kaleji Masala Recipe

                   

     

Fried Chicken Kaleji Masala | Chicken Kaleji Masala || How to Make Chicken Liver Masala Recipe with step-by-step photos

 

Chicken liver masala is quite a delicious, healthy, and flavored fried liver that is prepared with a few basic spices, ghee, and herbs. There are so many ways to enjoy liver, but this has to be my favorite one. Both the texture and the flavor are on point in this chicken liver recipe. 

I have shared chicken liver masala recipes and even fried liver, but this is another version. Make sure when you try it at home, you will leave another type of liver. This is too succulent and soft that you can enjoy with Rotis and buns. A very easy and quick recipe can be served at the time of sehri as well as lunch/dinner.

                            

My Latest Video Fried Chicken Kaleji:

If you haven’t made chicken liver before, you may not know where to begin or how to cook it properly. While this chicken liver recipe is super simple, there are a couple of tips and tricks you need to know to get the best possible result, and I’m here to tell you all about it.

Soak the liver: Soaking the chicken liver in vinegar water gets rid of the metallic taste that sometimes people dislike. If you have no vinegar, soaking in water will also work, but not as well. You might want to do this if you’re sensitive to the taste. Personally, I don’t soak the chicken liver at all.

Season only during cooking: Seasoning before cooking will draw out the moisture and leave the liver tasting rubbery and dry. That’s why to preserve the perfect texture, you must do it only during cooking.

Do not overcook: overcooking the liver will cause it to become chalky instead of soft and tender. Take care to just quickly sear the outside, without overcooking the inside.

Don't use salt during cooking: If you are cooking/frying chicken live, avoid using salt during cooking/frying. Salt will make the foam rubbery.

For more Chicken Recipes:             

Chicken malai boti

Chicken malai boti paratha

Tandoori chicken

Steam-roasted chicken

Spicy fried chicken

Chicken korma

Afghani dry chicken

If you have tried this Chicken Liver Masala Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare this recipe, first rinse and clean the liver. You can also soak them in vinegar water for 10 minutes.

                                 

Take all the veggies and prepare them.

                                      

In the pan, put coriander and cumin seeds, dry red chili buttons, and black peppercorns. Roast them together for a minute on the low flame.  Grind roasted whole spices in the mortar.

                                 

Whisk the yogurt, and mix all ground roasted spices with the yogurt.

                                

Stir to combine well.

                                                       

Heat the ghee in the pot. Add ginger-garlic paste and sauté it for a minute. Put chicken liver.

                             

Fry them for 5 minutes on medium heat or until they change color.

                                                

Then add spiced yogurt to the liver.

                                     

Stir to combine well and let them cook until the water dries out.

                                    

Once water is reduced, lower the flame to low.

                                        

Add salt to the liver.

                                     

Keep mixing by squeezing fresh lemon juice, then mix up further.

                                       

Put chopped veggies, green chilies, coriander leaves, and ginger.

Stir to combine well until everything is incorporated. Allow simmering for 2-3 minutes on low flame.

                               

      

Fried chicken liver is ready to serve

                                       

Transfer to the serving bowl/plate.

                                        

Serve hot with chapattis and rice.

                                                                     
                                       

Chicken Kaleji Pota Recipe ( Pota Kaleji Masala )

                                       

Chicken Kaleji Pota Recipe | Pota Kaleji Masala: A Traditional Pakistani Street Food. For a detailed cooking process, including step-by-step photos and a video tutorial, please refer to the recipe source. Enjoy exploring this delectable dish!

Chicken kaleji pota, also known as pota kaleji masala, is a traditional street food dish from Pakistan. It features a mildly spiced, flavorful gravy-based curry that pairs beautifully with naan, chapatis, and bagara rice.

This recipe offers a family-style preparation method that can be completed in approximately 40 minutes. If you prefer to omit the gizzard, you can simply cook the chicken liver with the same ingredients. 

For a detailed recipe, watch my video where I  explain the steps one by one.

             

My Latest Chicken Kaleji Pota Video:

Main Ingredients:

Chicken Liver:

The liver plays a crucial role in the body, being responsible for producing and supplying blood to the heart. When prepared correctly, chicken liver is a rich source of iron and essential minerals. 

For optimal flavor and nutrition, using fresh chicken liver is highly recommended, as stale or frozen liver may lose its nutrient value.

Chicken Gizzard:

The gizzard is a muscular part of the chicken's digestive system that serves as its stomach, aiding in the grinding of food. Often included in the "giblets" package when purchasing a whole chicken, the gizzard has a chewy texture and rich flavor. If you prefer not to include this part of the chicken in the recipe, it can be omitted.

Whole Spices:

Whole spices are essential for enhancing the aroma and flavor of the dish. Commonly used whole spices include bay leaves, cloves, and green cardamom. These aromatic spices are particularly important as they can mask any unpleasant odors that may remain in the liver and gizzard, ensuring a more appetizing curry.

                                                    

Ginger Garlic Paste:

This paste is a fundamental component in many meat dishes and even complements rice and vegetable curries. It is advisable to use freshly ground ginger garlic paste for the best flavor.

Seasoning:

Basic seasonings, along with ground spices such as black cardamom, black peppercorns, and cumin seeds, are typically included in Asian cuisine. While you may choose to use a family-favored spice powder, garam masala can also serve as a substitute.

Oil:

The choice of cooking oil is flexible based on personal preference. You can prepare pota kaleji in ghee for an authentic street food experience, or use any cooking oil or mustard oil. Opting for high-quality oils can help mitigate health risks related to high blood pressure and elevated cholesterol levels.

Yogurt:

Incorporating yogurt into the chicken kaleji pota recipe is key to achieving a delicious curry. A small amount of slightly sweet curd enhances both the flavor and the creamy texture of the final dish.

                              

You might like this:

kaleji masala

Dhaba-style tawa kaleji

chicken kaleji fry

katakat recipe

bhuni kaleji 

Have you tried Chicken Kaleji Pota? Feel free to follow me

on social media to stay up-to-date on my latest culinary creations.

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How to Make Chicken Kaleji Pota?

Step 1:

Start by thoroughly cleaning and washing the chicken liver and gizzard. Cut them into manageable pieces and place them in a bowl. Next, pour in enough water to cover the meat.                     

Followed by a generous amount of salt and a splash of white vinegar. Mix everything well, then let it sit for about 10 to 15 minutes. This process is essential as it helps eliminate any residual blood and the unpleasant odors typically associated with poultry offal.

                                                            

Step 2: 

In a pan, heat a moderate amount of cooking oil over medium heat. Once the oil is hot, carefully add the cleaned chicken liver and fry it for just 2 to 3 minutes.

                                

This brief frying not only helps to rid the liver of its raw smell but also prepares it for cooking alongside the gizzard in the masala.

 

It’s important to fry the liver first to prevent it from bleeding into the masala, which can negatively impact both the flavor and aroma of your dish.

                                    

Step 3: 

Using the same pan and oil, add a few whole spices: cloves, green cardamom, and bay leaves. Sauté these spices for about 30 seconds or until they start to crackle and release their fragrance. 

    

Next, add the finely chopped onion and sauté for approximately 5 minutes until it turns golden and translucent. 

Incorporate the roughly ground ginger and garlic into the pan, frying for an additional minute to release their flavors. Add a splash of boiling hot water to help create a paste with the onions.

                             

This will help cook down the masala. Following this, sprinkle in the powdered spices: salt, turmeric powder, red chili powder, and Kashmiri red chili powder.

           

Stir everything well and pour in a bit more boiling water to prevent the masala from sticking to the bottom of the pan.

Allow the masala to roast over medium-low heat. You’ll know it’s ready when the oil begins to separate from the spices.

            

At this point, add the pre-cleaned gizzard to the pan, stirring to coat it well with the masala.

                                 

It’s advisable to add crushed coriander powder now; if added too early, it could undesirably darken the color of the masala. Also, stir in some beaten yogurt for added richness and tanginess.

                      

Continue stirring until the oil clearly separates from the masala. Add 1 cup of hot water, bringing the mixture to a boil. Once boiling

Reduce the heat and cover the pan, allowing the gizzard to cook until it becomes tender—this may take about 20-30 minutes.

                                                

                           

Step 4:

Once the gizzard is adequately tender, gently fold in the pre-fried liver.

                                  

Reduce the flame further as you prepare to enhance the flavor. Grind together black cardamom, cumin, and black pepper, creating a fine powder. 

                           

Add this aromatic masala to the kaleji pota curry, mixing well to ensure an even distribution of flavors. This particular blend of spices is a cherished part of my family’s culinary tradition and brings a deep, rich flavor to the dish.

                 

Once the liver and gizzard are thoroughly mixed with the masala, taste and adjust the spice level to your preference. If desired, you can add more spices at this stage.

When the oil begins to re-separate from the gravy, add hot water to achieve your desired gravy consistency. Bring the mixture to a boil once more, then lower the heat and let the curry simmer gently for an additional 10 to 15 minutes.

                        

  Final step:

Your delicious Chicken Kaleji Pota is now ready to serve!

                  

Transfer it to a serving bowl and take the opportunity to enjoy it with Indian flatbreads like paratha, chapati, or tandoori roti, or alongside fragrant zeera rice for a complete and satisfying meal. 

                                

Enjoy the rich flavors and tender textures in this comforting dish!

                          

                      

Beef Paya Recipe ( Trotter Broth )

                                                                  

Beef Paya Recipe || One-Pot Paya Soup || How to Make Paya Recipe with step-by-step photos and video

Beef Paya is an amazing recipe highly popular among Pakistanis during the winter season. Paye is one of the popular Pakistani Food recipes that is served for breakfast but also delicious for lunch and dinner, 

This is a tried and tested desi mutton Paya recipe or trotters curry with a perfect mouthwatering taste. If you cook it for 4-6 hours in a pan/clay pot then you will get a lip-smacking taste.

Mainly Paya recipe is a quite healthy, delicious, and flavored dish and is best for bone health. Whoever is suffering from bone issues can help relieve the pain. here I prepared Paya soup which is considered in the common language beef paya. hopefully, you love it when you try my Paya soup recipe

My Latest Video Beef Paya Recipe:

Often, cooking paya is a long-time recipe that requires a lot of preparation, like boiling, roasting, etc. Since I cooked paya soup, I used only one pot, which was easier and quicker than the typical beef paya recipe.

I prepared Paya soup or beef paya using cow trotters, yogurt, ginger garlic paste, onion, tomato, red chili powder, turmeric powder, salt Kashmiri chili powder, and my own homemade Paya masala that I have shown in my video I used for garnishing lemon juice, fresh coriander leaves, green chilies, onions, and oil. Paya recipe is a time-consuming recipe but is truly delicious to the core.  

       

I posted many Paya recipes in my previous blog posts.Mutton Sirri Paya , Paya Nihari

You can follow the method mentioned to get the perfect taste. Serve it with Naan, or chapatti.

You Might Like this:

Anda keema

Tinday gosht

Dal gosht

Keema Matar

Lauki aloo gosht

If you have tried this Paya Soup Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Rinse the beef trotters with wheat flour, from this action unpleasant odor goes away 

         

Prepare all veggies that going to be put in Paya soup  

        

Take a pan and preheat it for a minute Next, combine cumin seeds, black peppercorn, coriander seeds, cinnamon stick, cloves, bay leaf, brown cardamom, green cardamom, mace, and nutmeg, Dry roast on low flame until fragrant and grind them to a powder form

         

Next, pour the water into the pressure cooker and put washed trotters along with ginger garlic paste, onion slices, tomato slices Kashmiri chili powder, red chili powder, turmeric powder,, salt, yogurt, roasted ground Paya masala, and oil, Stir to mix well and bring it to boil

          

Let it cook for around 40-50 minutes in a pressure cooker after whistling 

        

Once cooked open the lid after releasing the steam from the pressure cooker, If you see the gravy is thin give it another time until the gravy turns to thicken.don’t use cornflour to make it thick. You can adjust the salt if needed

       

Once the gravy starts to thicken add 1 green chili and a few leaves of coriander to bring more flavor, Close the lid without pressure and simmer it for around 15 minutes on low-flame 

                 

Once done transfer the paya soup onto the serving bowl, And garnish with coriander leaves, green chilies, and lemon wedges. 

              

Serve hot with naan and roti

      

Paya Soup