Chicken liver masala fry

If you’re one of those people who has never tried chicken liver masala, you’re in for a treat. This dish is a speciality of Indian cuisine, and it’s one of the few curries that don’t contain any meat or potatoes. Chicken liver masala is a very mild curry, and I love it with my potato masala, which is my version of chicken curry.

Looking for a new way to eat chicken livers? We have one that will leave you craving more. Here is a recipe for a fabulous chicken liver masala fry. This simple but special dish is the ultimate comfort food for those who have fallen off the wagon and for anyone who is not ready to give up chicken liver.

Going out to a casual restaurant, you may have heard of a dish called chicken liver masala fry. However, you might not know what it is.  It’s a popular Indian dish that uses chicken liver and masala, a spice mix, to make a delicious and snackable meal.  You can find it in any Indian grocery store and you can learn how to cook it with this handy video. Excerpts: In the past few weeks, I’ve had a few people ask me what chicken liver masala fry is, so I decided to make a quick video to show you how to cook this tasty Indian dish.

For those who like chicken liver, chicken liver masala (murg kaleji masala) is a fast and simple beginning. I added onion rings marinated in lemon juice during cooking to make it more appetizing.

Time to prepare: 10 minutes (excluding onion soaking time)

Time to prepare: 15 minutes

Home-style cooking

Medium spiciness

Serves: 2


    • 2 tbsp. oil
    • 5 chicken livers
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon pepper powder
    • 1/2 teaspoon chili flakes
    • 1/8 teaspoon turmeric powder
    • 1 tsp ginger and garlic paste
    • a pinch of salt (to taste)
    • 1/2 teaspoon cumin powder
    • 1 or 1 tsp green or red chilli
    • 1 1/2 teaspoon lemon juice
    • 3 tbsp coriander leaves (chopped)

Ingredients not listed

  • a medium onion – 1 a medium onion – 1 a medium onion – 1 a medium onion –
  • 2 tbsp lemon juice


  • Finely chop green or red chilies (I have used both mixed 1 tsp). The onion should be sliced into extremely thin rings.
  • Take a bowl and put it in it. Combine the onion rings and lemon juice in a mixing bowl. Soak for around 10-15 minutes.
  • This recipe also includes a couple hearts, which are optional.
  • Clean the liver and heart after soaking it in water for 5 minutes.
  • Remove any strings or white tissue adhering to the liver.
  • To eliminate blood clots, remove the fatty tissue surrounding the heart, cut in between, and rinse with water. Clean it up and set it away.
  • Preheat a nonstick pan or tawa (no need to add oil) and add the chicken liver and heart once it’s hot. Cook for 3 minutes on medium heat, or until all of the water has been absorbed. If you apply oil too soon, it may split on your hands and other surfaces. The liver contains a lot of liquid and has a propensity to rupture.
  • Add the oil, as well as the ginger and garlic paste. Mix well and cook for 3 to 4 minutes, or until light brown in color, stirring occasionally.
  • Except for the lemon juice and onion rings, add all of the spices and 1 tablespoon coriander leaves one by one. Mix and simmer for 5 to 7 minutes on a medium low heat, stirring occasionally, until spices are thoroughly cooked.
  • If the spices are clinging to the pot and it is becoming dry, drizzle a little oil on top.
  • Add a few coriander leaves, onion rings, and lemon juice after the green chilies and other spices have cooked.
  • On a low heat, cook for 3 to 4 minutes. Turn off the light.
  • Serve with onion rings and coriander leaves as garnish. Serve immediately as an appetizer or a side dish.


  • Overcooking the liver will result in it becoming tough.
  • You may add oil at the start, but the livers must be dry. When fried, a liver has a propensity to rupture.


Chicken livers are quite a sight. There they are on the plate. They are a central player in many Indian meals, including the traditional dish chicken liver masala. But, how do you make a 300 to 500 gram chicken liver? That’s what I set out to find out. It’s not something that I’ve thought much about in the past.. Read more about chicken liver gravy recipe and let us know what you think.

Frequently Asked Questions

Why do you put flour on liver before frying?

Liver is a very fatty meat, so it needs to be soaked in water and flour before frying. This helps the fat come out of the liver as it cooks.

Should you soak chicken livers in milk before frying?

This is a difficult question to answer. It depends on what you are cooking and how much milk you have available.

Is chicken liver good for health?

Chicken liver is a good source of iron, vitamin B12, and folate.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.