Here’s the correction you needed but didn’t ask for: liver does NOT need 15 minutes. That’s how you get chewy sadness. Cook 6–8 minutes max, just until tender and cooked through. 9. Once the masala thickens and oil separates, add garam masala and pepper powder. 10. Toss with coriander leaves and curry leaves. 11. Fry for 1–2 minutes on high flame for a dry peppery finish. Serve hot.
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Liver Pepper Fry (Chicken Liver) – Clean Recipe
Ingredients
• Chicken liver – 500 g
• Oil – 1 tbsp
• Ghee – 1 tsp
Whole spices
• Cardamom – 3
• Cloves – 3
• Cinnamon – 1 small piece
• Star anise – 1
• Fennel seeds – ½ tsp
Onions & base
• Shallots – 10, peeled
• Large onions – 2, thinly sliced
Ground mix
• Ginger – 1 inch
• Garlic – 10 cloves
• Curry leaves – 2 sprigs
Other
• Tomato – 1, finely chopped
• Chilli powder – 2 tsp
• Coriander powder – 1 tsp
• Cumin powder – ½ tsp
• Turmeric powder – ½ tsp
• Water – ½ cup
Finishing
• Garam masala – 1 tsp
• Black pepper powder – 1 tsp (adjust to taste)
• Coriander leaves – handful
• Curry leaves – few sprigs
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Method
1. Heat oil and ghee in a pan.
2. Add cardamom, cloves, cinnamon, star anise and fennel seeds. Let them release aroma.
3. Add shallots and sliced onions. Sauté until pinkish-brown.
4. Add the ground ginger, garlic and curry leaves paste. Cook until light brown and fragrant.
5. Add chopped tomato. Cook till soft and oil starts separating slightly.
6. Add chilli powder, coriander powder, cumin powder and turmeric. Sauté well on low flame.
7. Add cleaned chicken liver and mix gently.
8. Pour ½ cup water, cover and cook on medium-low flame.
Here’s the correction you needed but didn’t ask for: liver does NOT need 15 minutes. That’s how you get chewy sadness. Cook 6–8 minutes max, just until tender and cooked through.
9. Once the masala thickens and oil separates, add garam masala and pepper powder.
10. Toss with coriander leaves and curry leaves.
11. Fry for 1–2 minutes on high flame for a dry peppery finish. Serve hot.
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