Indian Chicken Liver-Gluten Free

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

canola oil.

Directions:

1. Marinate chicken liver with spices for at least 1 hour (I let mine marinate for about 4 hours)
2. In a pot, saute onions in canola oil, until onions are dark golden brown
3. Add tomato and allow to cook for about 4 minutes.
4. Add liver and cover.
5. Cook liver until done, stirring occasionally.

Indian Chicken Liver, served on a bed of mashed potato