This is a recipe I remember from our family gatherings in India. The entire family would get together (grandparents, their 4 kids, their significant others, 2 kids per couple at least plus neighbours and friends) on weekends. Before the big evening meal- this is what would be served to the men with their drinks (scotch or beer) while the kids played around and dinner was being made. If we were lucky, we might get a sip of beer to cool down in the hot summer. The main thing to remember while making this dish is to NOT add any water as the liver juices will seep out and keep them from burning. Goes well with cold beer.
Ingredients:
chicken livers - 1 lb (we prefer the organic Whole foods kind)- cut up
1/2 of a big red onion- chopped
Green Masala paste: garlic - 3-4 big cloves, ginger- 2 inches (about same amount as garlic), 1-2 small thai green chillies, cilantro - 1/4 cup, mint leaves(optional) - 1/4 cup [ I did not add these for TG]
*red chilli powder - 3/4 tsp
**Sunday special masala- 1 tsp
turmeric- 1 tsp
Garam masala - 3/4 tsp
Oil, salt, water/broth - to preference
garnish - lemon juice and cilantro
Method:
1. Make the masala paste using mortar and pestle.
2. Heat about 2-3 tbsp oil in a pan.
3. When the oil is hot (you start seeing a sheen on the top- you can throw in one small onion piece and make sure temp is right as it should start sizzling), throw in the chopped onions and saute on med heat till soft and transparent.
4. While these are cooking, use the time to cut up your livers into halves.
4. When onions are soft add the green masala paste and stir fry till aromatics are cooked and raw smell is gone.
5. Add in turmeric, red chilli powder and Sunday special masala. Stir well and let cook for 2-3 mins taking care not to let it burn. If it does seem to start to stick to the pan add water or broth (2 tbsps at a time) so that the paste continues to cook. Add in 1/2 tsp salt which will make onions sweat more.
6. Add the chicken livers and mix well till they are coated by the masala paste.
7. Do not cover the dish as you do not want any water falling in the dish. The livers will ooze out their juices which will add the needed moisture.
8. Add in the garam masala and give one more nice mix till livers are well coated. Let the livers cook and every 2 mins, you may need to stir if the dish appears to burn - to distribute the juices evenly. Minimize the stirring as this will cause the livers to fall apart.
9. At the end of 5-7 mins you should get nice crispy cooked livers coated with the spices. Add additional 1/4-1/2 tsp salt.
10. Serve hot or at room temp with a dash of lemon juice and cilantro.
11. Down with cold beer.
* if your red chilli powder is not from Indian store and is less hot- use 1 tsp
** Sunday special masala - This is a traditional home made spice mix, so you can substitute with sote bought chicken curry masala or mix of curry powder and garam masala (1:1).
Ingredients:
chicken livers - 1 lb (we prefer the organic Whole foods kind)- cut up
1/2 of a big red onion- chopped
Green Masala paste: garlic - 3-4 big cloves, ginger- 2 inches (about same amount as garlic), 1-2 small thai green chillies, cilantro - 1/4 cup, mint leaves(optional) - 1/4 cup [ I did not add these for TG]
*red chilli powder - 3/4 tsp
**Sunday special masala- 1 tsp
turmeric- 1 tsp
Garam masala - 3/4 tsp
Oil, salt, water/broth - to preference
garnish - lemon juice and cilantro
Method:
1. Make the masala paste using mortar and pestle.
2. Heat about 2-3 tbsp oil in a pan.
3. When the oil is hot (you start seeing a sheen on the top- you can throw in one small onion piece and make sure temp is right as it should start sizzling), throw in the chopped onions and saute on med heat till soft and transparent.
4. While these are cooking, use the time to cut up your livers into halves.
4. When onions are soft add the green masala paste and stir fry till aromatics are cooked and raw smell is gone.
5. Add in turmeric, red chilli powder and Sunday special masala. Stir well and let cook for 2-3 mins taking care not to let it burn. If it does seem to start to stick to the pan add water or broth (2 tbsps at a time) so that the paste continues to cook. Add in 1/2 tsp salt which will make onions sweat more.
6. Add the chicken livers and mix well till they are coated by the masala paste.
7. Do not cover the dish as you do not want any water falling in the dish. The livers will ooze out their juices which will add the needed moisture.
8. Add in the garam masala and give one more nice mix till livers are well coated. Let the livers cook and every 2 mins, you may need to stir if the dish appears to burn - to distribute the juices evenly. Minimize the stirring as this will cause the livers to fall apart.
9. At the end of 5-7 mins you should get nice crispy cooked livers coated with the spices. Add additional 1/4-1/2 tsp salt.
10. Serve hot or at room temp with a dash of lemon juice and cilantro.
11. Down with cold beer.
* if your red chilli powder is not from Indian store and is less hot- use 1 tsp
** Sunday special masala - This is a traditional home made spice mix, so you can substitute with sote bought chicken curry masala or mix of curry powder and garam masala (1:1).
