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Recipe for Spicy Chicken Liver & Heart
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Servings:
4 People
Author:
Prep Time
10 minutes
Cook Time
15 minutes
2 hours
Total Time
2 hours, 25 minutes
Course:
Appetizer
Cuisine:
Goan
Keywords:
chicken
liver
Chicken heart
Chicken Liver
Kaleji
🧂 Ingredients
500 gms
Chicken Liver and Heart(You can use only Heart or Only Liver if you wish)
1.5 Tsp
Ginger Garlic Paste(recipe given below)
1 Tsp
Jeerem Meerem Powder(recipe given below)
1 Tbsp
Oil
6-8
Curry Leaves
4 Spicy
Green Chillies(slit)
2
Dried Red Chillies(roughly hand broken)
2 Tsp
Vinegar
1/2 Tsp
Turmeric Powder
1/2 Tsp
Kashmiri Chilly Powder
4-6 Medium sized
Garlic Cloves(crushed)
1/4 Cup
Water
2 Tsp
Tomato Ketchup
6-8 Sprigs
Coriander Leaves(chopped fine)
1 Small
Capsicum(optional)
1/2 Tspn
Salt
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Instructions
1
Gently wash the Chicken Heart and Liver under running water
Note:- ensure the water pressure is light or else the Liver might get damaged
since it is very delicate
2
Now if the Heart and liver are not separated, cut them and separate them and
take off the fat (the white substance) on the sides of the heart and liver
3
Transfer the Liver in a skillet(we will cook the liver in the same ) add all the
above mentioned ingredients, except Coriander leaves, Ketchup & Capsicum(if
using)
4
Mix it well and let it marinade in the refrigerator for about 1-2 hours or more
if you have the time
5
After 1-2 hours, place the skillet on medium high flame
6
As the Gravy starts to boil, add the Ketchup and gently mix it in the gravy
Note:- while stirring or tossing the Liver, you must do so from the bottom and
dont let your Spoon come in contact with with liver or else, the liver will get
smashed
7
As the gravy further thickens, add the Chopped coriander and Capsicum (if using)
and toss it. Check for salt, vinegar or ketchu
Note:-Please Do Not forget to add chopped Coriander leaves. The taste gets
elevated only once you add chopped Coriander
8
Let the water get evaporated completely and turn off the flame
Note:- The total time to cook Chicken liver is 10-12 minutes maximum, on high
heat. If you over cook it, it will become hard and its not so much fun to eat
Hard cooked liver, bit its totally upto you, how you like it!
9
And we're ready to serve!
10
Add the following into to a mixer grinder*100gms Cumin seeds*100gms Pepper
corns*50gms Cloves (if its too strong, you can add about 25-30gms)*50gms
Cinnamon (if you don’t like the cinnamon flavor much, add only 30gms)-Grind all
these ingredients to a fine powder-Transfer this spice mix into an Air Tight
container -As soon as the powder is ready, it will be hot, due to the pressure
of the mixer rotation. Please wait until the spice powder has turned completely
cool and only then cover it with a lid-You can use Jeerem Meerem powder to make
curries, chilly fries, cutlets, etc. Add the required quantity as per your
taste(Please use only a DRY spoon while removing the Jeerem Meerem powder from
the Air Tight container)-Jeerem Meerem powder should be stored in a dry place.
It can be stored up to 1 year.
11
Add the following into a mixer grinder*100 gms Garlic (skinned and roughly
chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like
to remove the skin of the ginger. I don't. However, you can do it the way you
are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer
this paste into an Air Tight container-As soon as the paste is ready, it will be
hot, due to the pressure of the mixer rotation. Please wait until the paste has
turned completely cool and only then cover it with a lid-Ginger Garlic paste
should be stored in the refrigerator. It can be stored up to 15-20 days
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