Chicken liver Masala

There are many people who don't like taste of kaleji but this recipe has an authentic taste that everyone will enjoy. Absolutely spicy and tangy finger licking kaleji.
  • Passive
    30 minutes
  • Prep
    20 minutes
  • Cook
    40 minutes
  • Servings
    4 People


For the Marinade: -
  • 2 tsp Ginger garlic paste
  • 2 tbsp White Vinegar
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • 1 tsp Black pepper powder
  • 1 Red dry Kashmiri chili (crushed)
  • 2 tsp Salt
  • 2 tbsp Oil
Other Ingredients: -
  • 500 grams Liver (Chicken, Mutton or beef liver, I used Chicken liver )
  • 1/4 cup Oil
  • 2 medium sized Onion (Grind into fine paste using little water)
  • 4 large Tomato (Pureed)
  • Juice of 1 Lemon
  • 2 Green chilies (finely chopped)
  • 1 tsp Garam masala
  • 4 tbsp Coriander leaves (finely chopped)


  • 1 Clean and wash the liver.
  • 2 Mix liver with all ingredients for marinade. Keep aside and marinate for 30 minutes.
  • 3 In a pan, heat oil. On a high flame, add onion paste. Stir and cook for about 10-12 minutes.
  • 4 Add the marinated liver.
  • 5 Continue to cook on high flame till all water in mixture dries up, this will take about 10-12 minutes. Keep stirring in between). You will see the oil on top now. (DO NOT COVER THE PAN AT ANY STAGE OF COOKING and DO NOT ADD WATER AT ANY STAGE)
  • 6 Add the Tomato puree and the lemon juice.
  • 7 Cook on high flame for another 10-12 minutes till you see the oil on top. (See Recipe notes below)
  • 8 Add garam masala and green chilies. Cook for another 2 minutes on high flame. Garnish with coriander leaves.
  • 9 Serve hot with rotis...

Recipe Notes

  1. Vinegar is added in the marinade, to eliminate any smell from liver. If the smell is too strong, use 3-4 tbsp vinegar.
  2. Do not add water at any stage when cooking liver.
  3. Do not cover pan and cook liver at any stage.
  4. The flame has to be on HIGH throughout the cooking.

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