Chicken Liver Masala : Indian cooking and recipes

RECIPES > CHICKEN > Chicken Liver Masala

A favourite Pakistani dish, this gives liver

pride of place at any dinner table.

Ingredients

450g chicken liver

1 medium onion, finely chopped

1 medium cinnamon stick, broken into 3

225g potatoes, cut into small cubes

100g boiled peas

4 garlic cloves, finely minced

3 medium tomatoes, peeled and chopped

3 fresh green chillies

1/2 tsp garam masala

3 tbls vegetable oil

100ml warm water

1 tsp salt, adjust to taste

Mix the following spices into a paste with 2 tsp of water:

2 tsp coriander powder 1 tsp cumin powder

1 tsp cumin powder 1/2 tsp chilli powder

Method
1.	Clean the liver and cut roughly into medium-sized pieces.
2.	Next in a pan, heat 2 tbsp oil over a medium heat and fry the onions and
	cinnamon until the onions are soft.
3.	Add the potatoes and 1/4 tsp salt, stir fry the potatoes for about 2 minutes.
	Then add the water, stir, cover and simmer until the potatoes are tender but
	firm. Once done, take off the heat and set aside.
4.	Heat the remaining oil over a medium heat in another wide pan. Add the garlic
	and stir fry for 1 minute.
5.	Next add the spice paste, lower the heat and stir fry for about 2 minutes. Now
	add half of the tomatoes, stir and cook for a further 2-3 minutes.
6.	When the mixture is fairly dry, add the liver and stir fry the liver for 5 minutes.
7.	Add the remaining tomatoes and stir fry for 5-6 minutes. Cover the pan and
	simmer for about 10 minutes.
8.	Add the potatoes mixture, peas, green chillies and the remaining salt.
	Cook for a minute or two. Adjust the heat and cook, uncovered, for a further
	5 minutes.
9.	Finally stir in the garam masala and remove from the heat.
10.	Serve with plain boiled rice and hot chapattis.


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