Chicken Liver Fry is a smoky, spicy Indian stir-fry packed with deep, savoury flavours. Meltingly tender liver pieces are seared to a slight char, tossed with caramelised onions, fiery green chillies, and aromatic spices. A dash of soya sauce lends an umami hit, while a sprinkle of kasuri methi adds a special touch. Quick to rustle up yet intensely satisfying, this flavour-loaded fry is perfect with rice or rotis.
Sunrise tip: Soaking the raw liver pieces in milk for 30 minutes before cooking helps mellow any strong, gamey taste.
Time: 5 minutes
Rinse the chicken liver pieces well under running water. Bring a pot of water to a boil, add the liver and simmer for 5 minutes until partially cooked. Drain and set aside.
Time: 7 minutes
Heat oil in a heavy pan on high heat. When hot, add the sugar directly to the oil. Once it caramelises, add the chopped garlic. Sauté for 1-2 minutes until golden brown.
Tip in the sliced onions and chopped green chillies. Stir-fry on high heat for 2-3 minutes until the onions turn a deep brown.
Time: 5 minutes
Add the par-boiled chicken liver pieces to the pan. Spread them evenly and let them cook on high heat for 2-3 minutes, until browned in spots.
Time: 10 minutes
Season the liver with salt and pour in the soya sauce. Toss well to mix.
Sprinkle the meat masala powder evenly over the liver. Stir-fry for a minute to toast the spices.
Pour in 1/4 cup of lukewarm water, stir once, then cook on medium-low heat for 2-3 minutes until the water is mostly absorbed.
Time: 2-3 minutes
Once it reduces to a dry gravy, sprinkle the kasuri methi over the liver, lightly crushing it between your palms as you add it. Give everything a final stir, then switch off the heat.
Serve the Chicken Liver Fry hot, with steamed rice or rotis. Enjoy!
Side Dish: Kachumber salad, Sliced onions with a squeeze of lime
Accompaniment: Steamed Rice, Phulkas, Parathas