Chicken Kaleji Masala
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
293 kcal
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Course
Main Course, Dinner
Chicken Kaleji Masala
Description
This recipe starts by sautéing garlic paste and onions in olive oil to develop fragrance and sweetness. Ground spices including chili, turmeric, cumin, coriander, and Kashmiri chili powder are then cooked with the onions to release their aroma. Chopped tomatoes are added and cooked until the oil separates, indicating a well-cooked masala base.
Chicken livers are added next and cooked on high heat briefly before simmering with water to tenderize and integrate the flavors. The dish finishes with garam masala, fresh coriander, sliced bullet chili for heat, and dried fenugreek leaves for a hint of bitterness that balances the rich liver.
Serve this hearty Kaleji Masala immediately, traditionally paired with chapatti or other flatbreads to soak the flavorful gravy. Its combination of spices and herbs makes it a distinctive liver dish with a layered taste and slightly spicy character.
Ingredients
- 50 ml olive oil
- 500 g chicken liver Kaleji
- 1 onion
- 2 tomato
- 2 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp kashmiri chili
- 1 bullet chili
- 1 handful Coriander
- 1/2 handful fenugreek leaves dried
- 100 ml water
Instructions
- Add the oil into the pan and heat up on medium heat until hot
- Add the garlic paste and sauté for 1-2 minutes until fragrant
- Add the finely diced onions and cook on medium heat for 4-5 minutes
- Add the chilli powder, turmeric powder, cumin powder, coriander powder and Kashmiri chilli powder then cook the spices for 3-4 minutes – add tablespoon of water to allow the spices colour to be released and prevent burning
- Add the chopped tomatoes and cook for 3-4 minutes until the oil separates
- Add the chicken liver and cook for 2-3 minutes on high heat
- Add the remaining water and cook on medium heat for 6-8 minutes
- Add the salt, garam masala and sliced bullet chilli then cook for another 1-2 minutes
- Add the dried fenugreek leaves and chopped coriander
- Serve immediately with homemade chapatti and enjoy!
Notes
- Nutritional information is provided as a courtesy and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 431mg | 144% |
| Sodium | 695mg | 29% |
| Potassium | 588mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 14841IU | 297% |
| Vitamin C | 58mg | 64% |
| Calcium | 44mg | 4% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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