Simple Chicken Liver Fry – a dry side dish Recipe that is quick to make with easy-to-find spices. Not too much of hassles, just basic ingredients available in your kitchen. This Chicken Liver Fry is a simple dry dish that you can serve as a side dish, a starter, or as an appetizer. The recipe is quick and gets done in just 20 minutes. Enjoy it with some lemon and onion rings.
Chicken Liver tastes good in chicken curries too. I like to put them, especially in Chicken Khuddi curry, and most of the time we like it dry.
You will love this Easy and Simple Chicken Liver Recipe because –
- It’s so simple and easy to cook and gets ready in 20 minutes.
- It uses basic ingredients and spices that you already have at home.
- There is no chopping or grinding, you just need only one chopped onion, and that’s it.
Table of Contents
Simple Chicken Liver Fry Ingredients
- Chicken Liver. I buy chicken liver from the supermarket. These come in hygienically packed and clean 400 grams packs. But you still need to soak them in water and wash them well before cooking.
- Spices. Basic Indian spices such as red chilli powder, coriander, cumin, pepper, and turmeric powder. If you don’t have these powders then substitute with 2 tablespoons of curry powder.
- Onion. I add only one medium onion to this recipe. Adding too many onions will give the recipe a curry-like texture which we don’t want.
- Ginger-garlic paste. I like to add a tablespoon of ginger-garlic paste to enhance the flavour.
- Coriander leaves. 2 tablespoons of chopped coriander leaves will not only enhance the taste but adds freshness to the recipe.
How to Fry Chicken Liver
Step I. Wash the chicken liver a couple of times. Preferably soak in water for a few minutes before cooking.
Step II. Heat 2 tablespoons oil in a pan and fry one chopped onion until it turns translucent. Then add the ginger-garlic paste and continue frying till its raw smell vanishes.
Step III. Add the dry spices, red chilli powder, coriander, cumin, and turmeric powders. Fry for a minute under low heat and then add the chicken liver. Mix well with the spices. Add two slit chillies, this is optional.
Step IV. Cover the pan and cook the chicken liver on low to medium heat for 5 to 8 minutes, stirring occasionally.
Step V. Once the liver is cooked add pepper powder and garnish with freshly chopped coriander leaves. Fry for a minute or two and then switch off the heat. Simple Chicken Liver Fry is ready for serving.
Serving Suggestions
Today I am serving Chicken Liver Fry as a dry side dish with my simple main course meal of steamed rice, Green Toor Dal, or try Cauliflower Dal and some salad. Also pairs well with bread or chapatis.
Watch the video here –
More Chicken Appetizer Recipes to try
Recipe of Chicken Liver (Quick & Easy)
Pan-fried Boneless Chicken Thighs
Crispy Fried Chicken Drumsticks
Printable Recipe
Simple Chicken Liver Fry | How to Fry Chicken Liver
Ingredients
- 400 grams Chicken Liver – washed and cut into pieces.
- 1 medium Onion, chopped
- 1 tbsp Ginger-garlic paste
- 2 Green chillies, slit
- 1 tbsp Red Chilli powder
- ½ tbsp Coriander powder
- ½ tsp Cumin powder
- ¼ tsp Turmeric powder
- ½ tsp Crushed Pepper
- 2 tbsp Chopped Coriander Leaves
- 2 tbsp Oil
- 1 tsp Salt, or add to taste
Instructions
- Wash the chicken liver a couple of times. Preferably soak in water for a few minutes before cooking.
- Heat 2 tablespoons oil in a pan and fry one chopped onion until it turns translucent. Then add the ginger-garlic paste and continue frying till its raw smell vanishes.
- Add the dry spices, red chilli powder, coriander, cumin, and turmeric powders. Fry for a minute under low heat and then add the chicken liver. Mix well with the spices. Add two slit chillies, this is optional.
- Cover the pan and cook the chicken liver on low to medium heat for 5 to 8 minutes, stirring occasionally.
- Once the liver is cooked add pepper powder and garnish with freshly chopped coriander leaves.
- Fry for a minute or two and then switch off the heat. Simple Chicken Liver Fry is ready for serving.
Notes
- Soak the chicken liver in water for a few minutes and then wash it well. Cut into pieces and cook.
- Adjust seasonings to suit your taste.
- Do not over-cook the chicken liver, else it will turn hard.
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I made this tonight and have to say I was disappointed, I was expecting a far nicer flavor with all the spices used.
So sorry Neil that the recipe didn’t work for you. These are basic Indian spices used. A dash of good garam masala and lemon juice would have helped bring out the flavours. Hope this will not dissuade you from trying out the other recipes. Merry Christmas to you and your family.