CHICKEN LIVER FRY

CHICKEN LIVER FRY

    Chicken Liver Fry is a simple recipe cooked with Chicken Livers along with freshly ground Peppercorns and Spices. The same recipe can be prepared with Mutton Liver too. The ingredients are quite minimal, and the method is one of the simplest and quick to incorporate. Marinated Chicken Livers are roasted with spices and ample of Curry leaves. Very few ingredients are used in this recipe and freshly ground Peppercorns gives a magical touch and a wonderful flavour to this Chicken Liver Fry. This Chicken Liver Fry can be served as a Starter/Appetizer or as a side dish for Parotta/Roti and Chapatis.  Steaming hot Rice and Rasam paired up with this Chicken Liver Fry, is one best combo I personally prefer.

      Chicken Liver or Lamb Liver as a matter of fact may not be liked by many.  But it is one Offal used widely in cooking.  Cleaning the Chicken Liver is quite tricky, and we should make sure it doesn't turn out to be 'BITTER.'  I never encountered with this problem when I was in India.  The Butcher caters fresh Chicken Livers and would have a separate batch of Chicken Livers which we can buy.  I started cooking Chicken Livers after watching Chef Damu's cooking show to which we were an ardent fan while we were in India.  Immediately after the show, my husband and I would go out shopping for the ingredients, and this is one such recipe from that time. 

    But here in Malaysia, I find it hard to get well cleaned Chicken Livers. Sometimes the whole batch of cooked Chicken Livers turn out to be bitter and would go down the drain.  So make sure to remove any greenish part in the Liver and soaking the liver in cold water & then marinating the Liver also helps to get rid of the bitterness to an extent.

    Why does Chicken Livers turn Bitter once cooked?  This usually happens when the gall bladder attached to the liver, sometimes breaks when it is removed, and some liquid runs into the liver and makes it yellowish-green. So make sure to remove any greenish part of the liver, that is what makes it very bitter.
     

Tips to prevent the Chicken Livers from tasting bitter

• Clean them perfectly before cooking
• Remove any connective tissue and cut off any greenish parts from the Liver  
• Soak the Livers for about 20-30 minutes in cold water(not ice water)  just colder than room temperature.
• Then discard the water and pat dry the liver pieces.
• Wipe off any extra blood from the Chicken Liver with a paper towel.
• Marinate the Chicken Liver with Salt, Turmeric Powder and Lemon Juice for about 10-15 minutes.
• Cook properly.

 

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Cuisine - South Indian Course - Side Dish
Spicy Level  - Medium-Spicy
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20-30 Minutes
Marination Time - 10-15 Minutes
Cooking Time - 15 -20 Minutes

 

HOW TO MAKE CHICKEN LIVER FRY

 

CHICKEN LIVER FRY

INGREDIENTS:

To Marinate the Chicken Liver:

Chicken Liver - 500 Grams
Lemon Juice - 1 Tbspn
Turmeric Powder - 1/2 Tspn
Salt - To Taste

 

For  Masala Powder:

Coriander Seeds - 1 Tablespoon
Dry Red Chillies - 4 - 5 Nos.
Peppercorns - 1 Tablespoon
Curry Leaves - 2 Sprigs

For Chicken Liver Fry:

Oil  - 2-3 Tablespoon
Fennel Seeds/Sombu  -  1 Teaspoon
Curry Leaves  -  2 Sprigs
Green Chillies - 4 Nos.
Ginger-Garlic Paste - 2 Tspn
Shallots  -  15 Nos.
Masala Powder - all the above ground spices
Pepper Powder  -  1 Tablespoon(Optional).
Salt  -  To Taste

 

For Garnishing:

Coriander Leaves -  a Handful

METHOD:

To Marinate the Chicken Liver:

• Clean, wash & cut the Chicken Liver into small cubes.
• Remove any connective tissue and cut off any greenish parts from the Liver  
• Soak the Livers for about 20-30 minutes in cold water(not ice water)  just colder than room temperature.
• Then discard the water and pat dry the liver pieces.
• Wipe any extra blood off the Chicken Liver with a paper towel.
• Marinate the Chicken Liver with Salt, Turmeric Powder and Lemon Juice for about 10-15 minutes.

 

For Masala Powder:

• Heat a pan & dry roast the ingredients mentioned under 'Masala Powder'.
• First add Coriander Seeds & dry roast it on a very low flame until fragrant.
• Then add Dry Red Chillies and dry roast until the Chillies fluff up.
• Immediately add Cumin seeds, Peppercorns & Curry leaves and dry roast it on a low flame for few minutes.
• Allow the spices to cool.
• Then grind the Spices into a fine powder & keep it aside. 

 

For Chicken Liver Fry:

• Heat Oil in a pan.
• Splutter Fennel Seeds and Curry Leaves.
• Sauté finely chopped Shallots, Green Chillies(slit into two) & sauté until shallots turn translucent.
• Add Ginger Garlic Paste & sauté until oil separates from the mix & until it turns fragrant.
• Now sprinkle the freshly ground Masala Powder & mix well.
• Cook this on a very low flame until the raw flavour goes & it turns fragrant.
  
• Now add the marinated Chicken Liver pieces. It tends to ooze out some water.
  
• Cook until the water is totally absorbed.
  
• Cook this on a low flame until the Chicken Liver pieces are well cooked with the Masala.
  
• Sprinkle some Pepper Powder over it, if you prefer Chicken Liver fry to be spicy.
• Garnish Chicken Liver Fry with finely chopped Coriander Leaves.
• Goes well as a side dish with Rasam, Sambar or any Curry.
• Or simply serve it with Yogurt/Curd and Steamed Rice.
• Chicken Liver Fry goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Chicken Liver pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.

 

NOTES:

• Clean the Liver pieces well before cooking.
• Dry roast the spices for the Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use ample of Curry Leaves, which will give out a wonderful aroma to Chicken Liver Fry.
• Sprinkle pepper powder generously, if you prefer the dish to be spicy.
• Adjust the spices to suit your preference.