Spicy Liver Fry
Indulge in the bold and aromatic flavors of Spicy Liver Fry, a quick and hearty dish that's perfect for fans of fiery, protein-packed meals. This recipe combines tender chicken liver with an irresistible blend of turmeric, red chili powder, coriander, garam masala, and black pepper for a richly spiced base. Sautéed onions and green chilies add depth and a slight crunch, while a zesty lemon touch brightens every bite. Ready in just 45 minutes, this comforting dish is ideal as a main course alongside steamed rice or flatbreads, or as a standalone dish for spice lovers. Garnished with fresh coriander leaves, this easy liver fry recipe is a must-try for anyone seeking bold Indian-inspired flavors filled with warmth and zest.
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Recipe Information
Ingredients
- 500 grams chicken liver
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon black pepper powder
- 0.5 teaspoon garam masala
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 large onion
- 2 pieces green chilies
- 2 tablespoons fresh coriander leaves
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 3 tablespoons vegetable oil
- 50 milliliters water
Instructions
Clean the chicken liver by rinsing it under cold water and removing any connective tissue or fat. Cut into bite-sized pieces.
In a mixing bowl, combine the turmeric powder, red chili powder, coriander powder, black pepper powder, garam masala, ginger paste, garlic paste, and salt. Mix well.
Add the liver pieces to the spice mixture and marinate for 10 minutes.
Slice the onion thinly and slit the green chilies lengthwise.
Heat the vegetable oil in a frying pan over medium heat. Add the sliced onion and sauté until they turn golden brown.
Add the marinated liver to the pan and stir-fry for 5 minutes.
Lower the heat and cover the pan. Allow the liver to cook for another 10-15 minutes, stirring occasionally, until the liver is fully cooked and tender.
Add the water to the pan, if needed, to avoid drying out the liver and ensure a nice glaze.
Once cooked, add lemon juice and the slit green chilies. Stir well and cook for an additional 2 minutes.
Garnish with freshly chopped coriander leaves and serve hot.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 44.4 g | ||
| Cholesterol | 1575 mg | 525% | |
| Sodium | 7936 mg | 345% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 202 mg | 16% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 1546 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
