Friday, March 7, 2008

Chicken Liver Masala

chicken liver is a very good source of protein, vitamin A, vitamin C, riboflavin, niacin, pantothenic acid, vitamin B6, folate, vitamin B12, iron, phosphorus, copper and selenium and a good source of thiamin, zinc and manganese.

Chicken liver does not appeal to everyone. But if you do like it, You will surely love this dish.This curry goes well with rice and rotis.

Chicken livers- 1 box
onion- 1(medium,sliced)
ginger garlic paste- 1 tsp
green chillies- 2 (slit)
tomatoes- 1 (medium,chopped)
corriander powder- 1 1/4 tsp
cumin powder- 1/2 tsp
pepper powder- 1 tsp
curry masala powder- 1/2 tsp
turmeric powder- 1/2 tsp
curry leaves- few
lemon juice- 1 tbsp

Open the box of livers and discard all the blood in it.Cut chicken livers into bite size pieces (vary size according to preference). Take care not to leave the blue or green vein with the liver. Some livers may not have the correct shape, it might be slimy. Don't worry those can be cooked too. It helps in getting the masala.Heat oil in kadai and fry onions until golden brown. Then add ginger garlic paste and fry for a minute. Now add chillies,curry leaves and turmeric powder. Next add tomatoes and all the masala powders. Cook till the raw smell goes and oil starts to seperate. Now add washed chicken livers. Add required salt and mix well. Close and cook for 5 to 8 minutes. Open lid and stir again. Cook for a few more minutes. You can tell that the liver is done if it is no longer pink in color on the inside.Careful, don't overcook liver as it tends to get hard and little bitter. Finally add lemon juice. Blend well and switch off gas. Serve with any dish of your choice. Today I had with parotta. It tasted good too.

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