In our house, we love liver. Its one of those savory, once in a while treats. This weekend, Jason learned how to make Chopped Liver, one of his mother’s recipes. I decided to try my grandmother’s Indian style.
I have never made this dish before but having eaten it so much, I have a basic idea of its components. The recipe is pretty spot on and Jason was very pleased with the results.
I served it with vegetable pulao and mashed potatoes (leftover from Thanksgiving) and a bowl full of Turkey Noodle Soup.
Indian Chicken Liver
1 Medium onion, finely diced
1 medium tomato, shredded
1 container of chicken liver (about 1 cup), cut in to small pieces
1/2 teaspoon of red pepper powder
1/4 teaspoons of turmeric powder
1/4 teaspoons of cumin powder
1/4 teaspoons of coriander powder
1/4 teaspoons of salt
1/2 teaspoon of garlic
1/4 teaspoons of ginger
1/2 teaspoon of garam masala
- Marinate chicken liver with spices for at least 1 hour (I let mine marinate for about 4 hours)
- In a pot, saute onions in canola oil, until onions are dark golden brown
- Add tomato and allow to cook for about 4 minutes.
- Add liver and cover.
- Cook liver until done, stirring occasionally.