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Chicken Kaleji Pota Recipe | Pota Kaleji Masala

chicken kaleji pota recipe with step by step photos and videos

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

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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!

Dhaba Style Tawa Kaleji Fry Recipe

Sana Rasheed Add Comment

dhaba style tawa kaleji with step by step photos and video

Dhaba Style Beef Tawa Kaleji Recipe OR Street Food Tawa Kaleji || How to Make Tawa Kaleji Fry Recipe with Step-by-Step Photos and Video.

Tawa Kaleji is a traditional, highly favored Pakistani street food recipe. Recently, I cooked a delicious dish on a tawa, enhancing it with spices and herbs. I used the homemade kaleji masala that I shared in a previous post. After a long break,

I’ve started writing my blog again. I had been busy with personal engagements over the last few months, but now I'm free and eager to dive back into blog writing—a passion of mine since my teenage years. InshaAllah, I will do my best to share some interesting recipes I hope you will love.

My Latest Tawa Kaleji Video:

I've been working on updating my content across my YouTube channel, Facebook, and blog. So, without further ado, let me introduce you to a delicious recipe: Dhaba-style Tawa Kaleji. This winter, I love enjoying this tasty dish with chapatis and naan.

WHAT IS TAWA KALEJI?

Beef /Mutton liver or tawa kaleji masala is a traditional dish, popular street food in Lahore, that is cooked on a cast-iron tawa combined with other offal. It’s the first dish usually prepared in every Pakistani home on Eid al-Adha or the Festival of Sacrifice.

It’s a quick and easy stir fry that tastes delicious, especially when prepared with fresh meat. The same dish is more popularly prepared with chicken liver, too.

CAN I USE A DIFFERENT TYPE OF MASALA IF I DON'T HAVE THE SPECIFIC KALEJI MASALA?

Of course! In this recipe, kaleji masala is not necessary. You can substitute it with individual regular spice powders. The essential ingredients for kaleji masala include red chili powder, salt, turmeric, coriander, black pepper, and kasuri methi. You can use these with the same herbs and tomato chilies as in the original recipe."

Recipe Notes:

To achieve perfect and tender kaleji (liver), avoid adding salt at the beginning of the cooking process.
Cook the liver for no more than 15 to 20 minutes, as overcooking can make it tough instead of soft and tender.
Refrain from adding water while cooking the liver; if it becomes necessary to add some, do so sparingly, as too much water can prevent the liver from achieving the desired tenderness.
To eliminate any unpleasant smell and residual blood from the liver, soak it in a mixture of salt and vinegar water for 15 minutes before cooking.
In this recipe, I used my homemade kaleji powder. You can either follow my recipe exactly or customize it with your preferred spices, including any store-bought spice powders available in your area.e

Lebanese Kebab Recipe

Sana Rasheed Add Comment

Lebanese Kababs Recipe || Labnani Kababs || How to make Lebanese kabab with step-by-step photos

Lebanese Kebabs are one of the tastiest kebabs. A mouth-watering Lebanese kebab, with a mixture of beef, veggies, and basic spices coated with breadcrumbs and then deep-fried

These Lebanese kababs’ outer is crisp and the inside is softened_ Everyone would love this crispy and delicious kebab.

Never beat the taste of Lebanese kababs.

These Lebanese kababs go well with bread or buns and are dripping with mayonnaise.

Lebanese kababs are the best for an evening snack, breakfast, kids, Tiffin boxes, and even for lunch or dinner.

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

My Latest Lebanese Kabab Video:

I have shared many other kebab recipes on my blog; some of them are given below.

Resha kabab

Gola kabab

Chicken chapli kabab

Peshawari chapli kabab

Shami kabab

If you have tried this Lebanese Kababs recipe, please rate it. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest recipe video updates.

Recipe notes:

For making kababs, meat from the calf or beef neck is the best choice. Be careful not to overcook the potatoes and peas when it comes to vegetables, as overcooked veggies can cause the kababs to fall apart during frying.
Breadcrumbs are essential for making the kababs crisp, so consider using my easy homemade breadcrumbs. Additionally, ensure that all the ingredients used in the kababs are free from moisture. Wet ingredients can make your kababs soggy and prevent them from becoming crisp.y

How to make Lebanese kabab?

To make this recipe, first rinse and cut the beef into large pieces, as we will need a large-sized resha.

Then, the meat pieces are placed in the pot with 2-3 glasses of water. Next, add salt, ginger-garlic paste, coriander powder, red chili powder, chili flakes, peri peri powder,samuc powder, white vinegar, and papaya cubes or paste to the pot.

Stir to mix well, bring it to a boil, and cook the meat until tender.

Once the meat becomes tender, take it out, and if there is still water in the pot, don't panic. You can boil the potatoes in this remaining water to enhance their flavor.

Cook the potatoes for about 15 minutes. Once they are done and there is still water remaining in the pot, add the cooked meat back in.

Allow it to cook until the water evaporates. Then, use a hand masher to mash the meat, as we need shredded meat for this recipe. Avoid grinding the meat.

Boil the peas and then lightly mash the peas with green chilies using a masher or an electric chopper. Avoid grinding them into a paste.

Combine the mashed potatoes, shredded meat, and mashed peas in a large bowl and mix thoroughly.

After thoroughly mixing the kabab mixture, add breadcrumbs to help bind the ingredients. Next, it's important to incorporate additional spices for enhanced flavor. You can include black pepper, white pepper, and mustard powder or paste.

Mix and knead the kabab mixture well, then check the spice level. Adjust the seasoning as needed to achieve the desired flavor.

Divide the kebab mixture into equal portions. Shape each kebab into an oval and coat it with breadcrumbs. At this stage, you can freeze the kebabs for later use or store them for up to one month.

Heat the oil in the wok on a medium flame.

As long as the oil is heated, we will prepare a beaten egg mixture to coat the kebabs. Crack the eggs into a bowl, add milk, salt, and orange food coloring (optional), then beat them well.