Chicken Liver Fry

Servings : Serves 3-4

I absolutely love this dish, and enjoy it most with rotis or parathas/chapatis. Takes so little time to prepare and you would definitely lick your plate clean if you are a fan of chicken liver!


  • 500gm chicken liver, cleaned then kept on a sieve to drain any excess water. - cleaned thoroughly then patted dry
  • few leaves of fenugreek/methi chopped
  • 1 onion, chopped very fine
  • 1 tsp. garlic paste
  • 1 tsp. ginger paste
  • 3 tbsp. yoghurt
  • pinch of chilli powder
  • 1 tsp salt
  • 1 tsp. black pepper
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. coriander powder
  • juice of half a lemon
  • chopped coriander
  • chopped green chilli


Heat the oil, add the methi then add the onions and fry until golden. Add the ginger and garlic paste and fry for a few seconds, then add the liver and sprinkle the spices over it. Stir fry on high heat for a few minutes until the liver takes on a lovely color and all the extra moisture evaporates, then add the yoghurt and lower the heat to medium.

Let it cook until chicken is done, giving it a stir occasionally. Don’t over-stir because chicken liver is very delicate and gets cooked very quickly, you don’t want to mash the pieces! Once about done, add the chopped coriander, chopped green chili and squeeze in the lemon juice. Stir once more and turn off the heat, serve hot!


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