Chicken Liver Masala

I still remember my childhood days, when my dad used to thread the chicken liver onto skewers and directly cook on slow flame, and serve us hot with salt and Red chilli powder sprinkled on it. Sounds funny … Me ,my brother and dad used to fight for the liver pieces.

This dish is in those memories, cooked specially for my husband.

Ingredients:

1.Chicken Liver:1 lb

2. Onion: 1 big thinly sliced lengthwise

3. Green Chilli: 5 (Optional)
4. Lemon Juice:4 tsps
5. Red Chilli Powder:4 tsps
6. Turmeric Powder :2 tsps
7. Salt:to taste
8. Coriander Powder:2 tsps
9. Garam Masala:2 tsps
10. Cinnamom:1 Medium stick / ½ tsp powder
11. Cloves: 2
12. Bay Leaf :1
13. Green Cardamom:4
14. Ginger-Garlic Paste:1tbsp

15. Oil: ½ cup oil

Method:

Tip: Always cook liver on slow flame to retain its tenderness and taste

1. Add ginger-garlic paste,salt,turmeric powder,red chilli powder,2 tsp oil,lemon juice to the liver pieces . Mix well and refrigerate the marination for 30 minutes.
2. Heat ¼ cup oil in a pan , add marinated liver pieces to it. Sauté well for 5 minutes and then place a lid , cook till the liver is tender.
3. Once the liver is cooked and the color changes turn off the flame and take aside in a bowl.
4. Heat rest of oil in the same pan and add cloves,cinnamon,green cardamoms,bay leaf. Now add sliced onions and give a good stir.
5. Once onions are transparent add turmeric powder,red chilli powder,coriander powder,garam masala and give a stir. Add little water and let the masala cook well. Cover the lid so that the masala cooks well. If the masala sticks to pan add some water and cook it in the slow flame.
6. Once onion masala is well cooked drop in sautéed liver and mix well. Place the lid and cook for 5 minutes on low flame. After 5 minutes squeeze lemon juice and sprinkle coriander leaves and give a good mix.
   
   
   Liver Masala is ready to serve.