Quick, easy, spicy and extremely delicious Andhra style chicken liver fry is a must-try dish. It’s a perfect blend of bold spices and tender chicken liver, delivering a burst of flavor with every bite. Ideal for a weeknight meal or a special treat, it combines convenience with authentic Andhra flavors for a truly satisfying experience.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
300g Chicken Liver
1 big Onion, finely sliced
½ tsp. Ginger-Garlic Paste
¼ tbsp. Garam Masala
1 tsp. Red Chili Powder,
¼ tsp. Turmeric Powder,
¼ tsp. Roasted coriander powder
Salt, as per taste
3 tbsp. Oil
few Curry Leaves
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Instructions
Quick and Easy Steps
1. Prepare the Chicken Liver: Start by thoroughly cleaning the chicken liver, removing any excess fat or connective tissue. Rinse under cold water until liver is neatly cleaned. Set aside.
2. Marination: Take chicken liver pieces in a bowl and add finely sliced onion, red chili powder, turmeric powder, salt and ginger-garlic paste. Mix all the ingredients thoroughly and set aside for 10-15 minutes.
3. Cook The Chicken Liver: Now add marinated chicken liver to pan or kadai. Cook on low flame by covering with a lid till water releases. Now increase the flame to medium high and cook till water is absorbed. Be careful, do not burn the liver pieces.
4. Frying: Once the water is completely absorbed, add oil and fry on medium low for 3-4 minutes. Now add garam masala and roasted coriander powder. Mix well and cook for another 8-10 minutes until the livers are fully cooked and flavorful.
NOTE: If using dry coconut powder, then add it along with garam masala.
5. Garnish: Turn off the heat, garnish with fresh curry leaves, and serve hot.
Add love to make this chicken liver fry taste 'YUMMY'.
Notes
Quick guide to cleaning chicken liver:
Rinse: Wash the chicken liver under cold water to remove blood and impurities.
Trim: Use a knife to remove any connective tissue, veins, or discolored spots.
Soak (Optional): Soak in milk for 30 minutes to reduce strong flavors, then rinse again.
Drain and Dry: Pat the liver dry with paper towels.
This process ensures your chicken liver is clean and ready for cooking.
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