Chicken livers with onion and tomato.

🧂 Ingredients

• 1 pound Chicken Livers: (400-450 g)

  cleaned and trimmed
• 2 Tablespoons Oil
• 1 Large Onion

  blended into a paste
• 2 Tablespoons Ginger-Garlic Paste
• 1 Tablespoon Coriander Powder
• 1 teaspoon Red Chilli Powder

  adjust to taste
• 1 Canned Tomatoes

  400 grams, crushed or blended
• Salt

  To Taste
• 1 small raw onion

  thinly sliced
• Fresh cilantro

  coriander leaves, chopped
• Lemon wedges

Instructions

• 1 Clean and trim the chicken livers, removing any connective tissue.
• 2 Blend the onion into a smooth paste.
• 3 If using fresh ginger and garlic, blend them into a smooth paste, or use
  store-bought ginger-garlic paste.
• 4 Heat the oil in a large skillet or pan over medium heat.
• 5 Add the onion paste and cook, stirring occasionally, until it turns golden
  brown. This should take about 5-7 minutes.
• 6 Add the ginger-garlic paste and cook for another 2-3 minutes until the raw smell
  disappears.
• 7 Add the coriander powder and red chilli powder, and stir well to combine. Cook
  for about 1 minute to let the spices bloom.
• 8 Add the crushed or blended canned tomatoes to the pan. Stir well and cook for
  about 10 minutes, allowing the tomatoes to reduce and the oil to separate from
  the sauce.
• 9 Season with salt to taste.
• 10 Add the cleaned chicken livers to the sauce. Stir gently to coat the livers in
  the sauce.
• 11 Cover the pan and let the livers cook for about 7-10 minutes, stirring
  occasionally, until they are cooked through and tender. Do not overcook as they
  can become tough.
• 12 Once the livers are cooked, turn off the heat.
• 13 Transfer the spiced chicken livers to a serving dish.
• 14 Garnish with thinly sliced raw onions, chopped fresh cilantro, and lemon wedges
  on the side.
• 15 Serve hot with steamed rice, naan, or bread of your choice.

Nutrition Info