Spicy Chicken Liver Fry | Soft, Juicy & No Bitter Taste
Make spicy chicken liver fry that is soft, juicy and full of flavour. This easy Indian liver fry recipe has no bitterness and is ready in minutes.
Yield: 4 persons
Materials
- 250 gms chicken liver
- 1 medium onion finely chopped
- 1 medium tomato chopped
- 1 tsp ginger-garlic paste
- Few curry leaves
- Juice of ½ sour lime
- Salt to taste
- 2 to 3 tbsp Oil
🌶️ Dry Spices
- 1 tsp red chilli powder
- 1 tsp coriander powder heaped
- ½ tsp cumin powder
- ¼ tsp turmeric powder
- 1 tsp black pepper coarsely ground
Instructions
- Heat oil in a pan. Add chopped onions and curry leaves. Fry until the onions turn light golden brown.
- Add chopped tomatoes and cook until they soften and blend into the masala.
- Add ginger-garlic paste and sauté until the raw smell disappears and it turns fragrant.
- Add all the dry spices and fry for about 2 minutes until aromatic.
- Add the chicken liver and salt. Cook on medium heat for 3–4 minutes until the colour changes.
- Cover and cook for 6–8 minutes, stirring occasionally. Do not overcook to keep the liver soft.
- Add coarsely ground pepper, lime juice, and slit green chillies. Mix well and cook for another minute.
- Garnish with fresh coriander leaves and serve hot.
Video
Notes
- Do not overcook the liver, or it will turn hard and rubbery
- Adding lime juice at the end helps balance flavours and remove bitterness
- Coarsely ground pepper gives a strong, spicy kick—adjust to taste if needed
- Always cook on medium heat for the best texture