Chicken Liver Masala Fry with Caramelised Onions and Buttered Pav
Quick-fried chicken liver in a dark onion-and-spice masala, piled into buttered, griddled pav. Rich, peppery and ready in 40 minutes.
Raw materials
Liver cooks fast. Add it late and take it off as soon as it is cooked through.
Ingredients
Method
The onions do the heavy lifting. Take them deep golden before you add anything else.
- 01Thaw and trim
If the pack is frozen, thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking. Trim any sinew or green patches and cut the liver into bite-size pieces. Pat dry.
- 02Caramelise the onions
Heat the oil in a wide pan. Cook the onions on medium for 12 to 15 minutes until deep golden.
- 03Add the masala
Stir in the ginger-garlic paste and curry leaves for 1 minute, then the tomato and the spices. Cook for 4 minutes until oily.
- 04Cook the liver
Add the liver and salt. Cook on medium-high for 6 to 8 minutes, stirring, until cooked through and no pink remains. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Toast the pav
Butter the pav and toast on a hot tawa for 1 minute per side.
- 06Serve
Finish the liver with pepper and coriander. Serve with pav and lemon.
Questions
Why does liver turn rubbery?+
It is overcooked. Cook it quickly over medium-high heat and take it off once cooked through.
Do I need to soak liver?+
Not required. A 20-minute soak in milk softens the flavour if you find it strong.