Ingredients
Chicken kaleji (liver) – 500 g
Oil – 3 tbsp
Onion (finely chopped) – 2 medium
Ginger garlic paste – 1½ tbsp
Green chillies (slit) – 2
Tomato (finely chopped or puree) – 2 medium
Spices:
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp (adjust)
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Garam masala – 1 tsp
Black pepper powder – ½ tsp
Salt – to taste
Whole spices (optional but recommended):
Bay leaf – 1
Cinnamon – small piece
Green cardamom – 2
Kasuri methi – 1 tsp (crushed)
Fresh coriander – for garnish
Lemon juice – 1 tsp
Method
Clean kaleji properly, remove veins, wash and drain well.
Heat oil in a pan, add whole spices and let them release aroma.
Add onions and sauté till golden brown.
Add ginger garlic paste & green chillies; cook till raw smell goes.
Add tomatoes and all powdered spices. Cook till oil separates.
Add kaleji, mix well and cook on high flame for 5–6 mins (don’t overcook or it turns hard).
Sprinkle garam masala & kasuri methi, mix gently.
Finish with lemon juice and coriander.
Tips for Soft Kaleji
Never overcook (max 6–7 mins after adding liver)
High flame = juicy & tender
A little vinegar or lemon at the end enhances taste