Chicken Liver in Green Masala Recipe | Chicken Liver with Potatoes

Wash and drain 450 g of chicken liver to remove excess water and blood.

Add 1 teaspoon ginger-garlic paste, 1 teaspoon turmeric powder, the juice of 1/2 lime, and a little salt to the chicken liver. Mix well to marinate and eliminate the smell. Let it marinate for at least 30 minutes.

Prepare the green masala paste by grinding a handful of coriander, ginger, garlic cloves, green chili, cinnamon, peppercorns, cloves, cardamom, and jeera with a little water until fine. Set aside.

Heat oil in a vessel on medium-low heat.

Add diced potatoes to the hot oil and stir. Fry until potatoes are 80% cooked and have crispy edges, about 7-8 minutes. Cover with a lid and stir at intervals. Remove potatoes and set aside.

In the same oil, add finely chopped onions and fry until slightly golden brown.

Add finely chopped tomatoes and a little salt to help them cook faster. Stir and cover, cooking until tomatoes are mushy, about 3 minutes, stirring at intervals.

Add the green masala paste, turmeric powder, and garam masala to the onion and tomato mixture. Stir and cook for 2-3 minutes until the masala leaves oil from the sides. Keep stirring to prevent burning.

Add the marinated chicken liver and a little salt. Stir to coat the liver with the masala. Add the previously cooked potatoes and pour in 3/4 cup of hot water. Stir gently.

Cover and cook on medium heat for 7-8 minutes until the chicken liver is cooked through and the potatoes are tender. Stir at intervals.

Check the doneness of the potatoes and liver. Sprinkle with chopped coriander and squeeze the juice of 1/2 lime before serving.

Equipment Needed

Spice Level:

Allergens