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.