Spicy
Non-vegetarian
Chicken Liver
Beginner
For 2 people

About Chicken Liver Fry


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.

 

Ingredients

  • Chicken liver (cut into 1-inch pieces)

    300 g
  • Garlic (finely chopped)

    1 whole garlic
  • Onion (thinly sliced)

    1 large
  • Green chillies (finely chopped)

    2
  • Light soya sauce

    2 tbsp
  • Sunrise Meat Masala

    1 tbsp
  • Sunrise Kasuri Methi

    1 tbsp
  • Sugar

    1 tsp
  • Salt

    to taste
  • Oil

    3 tbsp

Sunrise tip: Soaking the raw liver pieces in milk for 30 minutes before cooking helps mellow any strong, gamey taste.


Steps

Step 1: Prep the chicken liver

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.


Step 2: Fry the garlic and onions

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.


Step 3: Sear the liver

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.


Step 4: Season and simmer

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.


Step 5: Garnish and serve

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!


Goes Best With

  • Side Dish: Kachumber salad, Sliced onions with a squeeze of lime

  • Accompaniment: Steamed Rice, Phulkas, Parathas