Chicken Kaleja Masala Recipe For A Spicy And Flavorful Homemade Meal

For those who enjoy the distinct taste of chicken liver, chicken kaleja masala can make an interesting change from the usual chicken curry. The dish gets its flavour from a combination of onions, tomatoes, green chillies, ginger, garlic and whole spices, while a final touch of coriander and lemon juice adds freshness.

The recipe is fairly straightforward, but the cooking time needs attention. Chicken liver can become firm and chewy when it is cooked for too long. A better approach is to cook it briefly over high heat first and then finish it over a lower flame with the pan covered.

To prepare the dish, start with 500 grams of chicken kaleja. Clean the liver properly and remove excess moisture using a kitchen towel. Cut it into medium sized pieces so that they cook evenly.

Heat three tablespoons of oil in a pan. Add half a teaspoon of cumin seeds along with a small piece of cinnamon, three cloves and two cardamom pods. Let the whole spices release their aroma before adding two finely chopped onions and three green chillies.

Cook the onions over medium heat until they turn golden brown. This step creates the base for the masala and gives the finished dish a deeper flavour.

Add ginger and garlic paste next and cook until the raw smell disappears. Then add two chopped tomatoes along with one fourth teaspoon of turmeric, one teaspoon of red chilli powder and one teaspoon of coriander powder.

Keep stirring the mixture until the tomatoes soften and the spices blend together. When the masala becomes thick and the oil begins to appear around the edges, the base is ready for the liver.

Add the cleaned kaleja pieces and salt according to taste. Increase the flame and stir fry everything for about three to four minutes. This helps the masala coat the pieces properly.

After the initial cooking, lower the flame and cover the pan. Allow the kaleja to cook for another eight to ten minutes, checking it as needed. Avoid keeping it on the stove for much longer than necessary because overcooking can make the liver tough.

Once the kaleja is cooked, add half a teaspoon of garam masala and mix well. Cook it for another two to three minutes so the spice blends into the dish.

Turn off the flame and finish with a handful of freshly chopped coriander leaves and one teaspoon of lemon juice. The lemon adds a slight tang that balances the richness of the masala.

The final dish should have a thick coating of masala rather than too much gravy. If you prefer a stronger flavour, a small amount of kasuri methi can be added toward the end. It gives the curry an additional aroma without changing the basic preparation.

Chicken kaleja masala can be served immediately while hot. It works particularly well with ghee rice, plain rice, chapati, roti and neer dosa. The combination of soft liver and spicy onion tomato masala makes it suitable for a hearty lunch or dinner.

Ingredients

500 grams chicken kaleja

2 onions

2 tomatoes

3 green chillies

8 garlic cloves

1 inch ginger

1 handful coriander leaves

1 teaspoon coriander powder

1 teaspoon red chilli powder

Half teaspoon garam masala

One fourth teaspoon turmeric

Half teaspoon cumin seeds

1 small piece cinnamon

3 cloves

2 cardamom pods

3 tablespoons oil

Salt as needed

1 teaspoon lemon juice

Kasuri methi as needed

Preparation

Clean the chicken kaleja thoroughly and cut it into medium sized pieces.

Heat oil in a pan and add cumin, cinnamon, cloves and cardamom.

Add chopped onions and green chillies and cook until the onions become golden brown.

Add ginger garlic paste and cook until the raw smell disappears.

Add tomatoes, turmeric, chilli powder and coriander powder.

Cook the masala until the tomatoes soften and the oil begins to separate.

Add the kaleja and salt and stir fry over high heat for three to four minutes.

Reduce the flame, cover the pan and cook for eight to ten minutes.

Add garam masala and cook for another two to three minutes.

Finish with coriander leaves and lemon juice.

Serve hot with rice, chapati, roti or neer dosa.

The main thing to remember with this recipe is not to overcook the chicken kaleja. Keeping the cooking time under control helps retain a softer texture while allowing the spices to coat the pieces properly. A freshly prepared batch served hot is likely to taste best.