If you are a fan of Indian food and chicken livers, you are going to LOVE this spicy chicken liver fry. And honestly, even if you’re not a huge fan of chicken livers, you’re still going to really like this dish. It’s spicy and flavorful and a great way to enjoy eating chicken livers!
A lot of people love the taste of chicken livers. I am going to be super honest with you guys and say that I am normally not a fan BUT when prepared bhuna-style with lots of spices, it becomes a dish that will please any meat-eater. If I actually really enjoy eating this dish, then you will too. It has my mom’s approval too – she says it’s the best chicken liver fry she has had!
If I’m going to eat chicken liver, THIS is what I want it to taste like. It’s coated with masala and has just the right amount of heat. You can make it milder of course but if you can handle the spice – then I suggest trying it as written.
All you need to prepare this (besides the obvious: chicken livers) is my pre-made onion masala and spices!
You can serve this dish with rice and any veg side dish OR you can even put the meat in-between two slices of bread and eat it like a sandwich. The second way might be a good option for those who don’t love the idea of eating chicken livers. It’s so tasty that after a sandwich or two, you can move on to eating this on a plate 😉
Why Eat Chicken Liver?
I know that organ meat is not for everyone but in my opinion, eating this type of meat is a good way to be a conscientious omnivore because you are eating all parts of the animal and not just the popular parts.
I recently found out that I’m currently anemic – meaning, my iron levels are low. My doctor decided to have me tested after I mentioned that I had been feeling really weak and lethargic – definitely not my usual energetic self.
I’m taking iron pills but I also want to do what I can to naturally increase those levels. Chicken livers just so happen to be very high in iron. They are also high in protein, rich in folate and basically just really vitamin rich – including in vitamin B12.
That said, IF you plan to eat chicken liver for some type of health reason or are pregnant or nursing – please talk to your doctor before you do. This type of meat is very high in certain vitamins and you will want to make sure that won’t cause any issues for you. I’m just a blogger and don’t advise treating yourself with food without first talking to a doctor.
How to Prepare Chicken Livers? Where to Buy Them?
I suggest buying organic chicken livers (I get them from Whole Foods). They come packaged in a sealed container in the meat department and are easy to find. I suggest soaking the livers in cold water for 10 minutes, then rinsing and letting them dry a bit in a strainer. This will get them nice and clean to use for cooking.
I hope you enjoy this recipe! I think you’ll find it very easy to make – especially if you already have onion masala ready to use. I can’t wait to hear what you think!Print
- 1 pound chicken livers
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 green cardamom
- ½ cinnamon stick
- 1 serrano pepper, minced
- ½ cup (thawed) onion masala
- 1 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne, adjust to taste
- Juice from ½ lemon
- Cilantro, garnish
- Soak the chicken livers in cold water for 10 minutes. Rinse and strain to dry.
- Add oil to pan on the stovetop over medium heat, once hot, add the whole spices. When the cumin seeds start to brown, add the serrano pepper, stir, then add the onion masala and remaining spices.
- Add the chicken livers and stir-fry for 10-12 minutes, or until any liquid has evaporated from the pan.
- Pour the lemon juice into the pan, reduce the heat to low and cover with a lid. Cook for 5 minutes.
- Garnish with cilantro and serve.