Chicken Liver Pepper Fry - Chicken Liver Recipes

Chicken liver pepper fry is a delightful and flavorful dish that is popular in many South Asian cuisines. It combines the rich taste of chicken livers with a spicy peppery kick, making it a perfect appetizer or side dish. Here's a simple and delicious recipe to make chicken liver pepper fry at home.
Ingredients:
500 grams chicken livers, cleaned and cut into bite-sized pieces
2 tablespoons oil (vegetable or coconut oil)
1 large shallots, finely sliced
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1-2 teaspoons freshly ground black pepper (adjust to taste)
Salt to taste
Curry leaves
Fresh coriander leaves, chopped (for garnish)
Instructions:
Preparation of Chicken Livers:
Clean the chicken livers thoroughly, removing any membranes and cutting them into bite-sized pieces. Rinse well under cold water and drain.
Marination:
In a bowl, marinate the chicken livers with turmeric powder, a pinch of salt, and half of the black pepper. Let it sit for about 15-20 minutes.
Cooking the Onions:
Heat oil in a large pan or skillet over medium heat.
Add the sliced onions and sauté until they turn golden brown.
Add the green chilies and curry leaves, and sauté for another minute.
Adding Spices:
Add the ginger-garlic paste to the onions and cook for 2-3 minutes until the raw smell disappears.
Add cumin powder, coriander powder, and garam masala. Mix well and cook for a couple of minutes.
Cooking the Chicken Livers:
Add the marinated chicken livers to the pan. Cook on medium-high heat, stirring occasionally, until the livers are browned on the outside.
Reduce the heat to medium-low, cover the pan, and let it cook for 10-15 minutes. Stir occasionally to ensure even cooking.
Final Seasoning:
Remove the lid and increase the heat to medium-high. Add the remaining black pepper and salt to taste.
Stir well and cook until the livers are fully cooked and the dish is dry (all the moisture should evaporate).
Garnishing:
Once done, turn off the heat and garnish with freshly chopped coriander leaves.
Serving:
Serve hot with steamed rice, roti, or as a standalone appetizer.
Tips:
Make sure not to overcook the chicken livers, as they can become tough and dry.
Adjust the amount of black pepper according to your spice preference.
You can add a splash of lemon juice for an extra tangy flavor just before serving.
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