RECIPES > CHICKEN > Chicken Liver Masala
A favourite Pakistani dish, this gives liver
pride of place at any dinner table.

    450g chicken liver  
    1 medium onion, finely chopped
Chicken Liver Masala
    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


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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.