A quick breakfast from dhaba restaurants in northern India, kaleji fry is made by sautéing chicken liver with onion, turmeric, and garam masala. It is ready in fifteen to thirty minutes. Its dry texture means it can be packed in a lunchbox without spoiling.
Sauté the finely chopped onion in cooking oil until golden, then add the garlic and sauté for a few more minutes.
Add the cleaned chicken liver pieces to the pan and toss with turmeric, garam masala, ground red pepper, and salt.
Cook over medium heat for 8 minutes, until the chicken liver pieces lose their pink color in the center and are browned on the outside.
Sprinkle with fresh cilantro and serve hot.
Do not overcook the liver; remove it from the heat while the center is still slightly pink. Overcooked liver becomes tough and rubbery.
Beslenme çantama koyduğum tavuk ciğeri 4 saat sonra bile hiç kokmadı, kuru dokusu gerçekten pratik bir çözüm oldu.
Tarifte ciğer için 8 dakika kavurma yazıyor ama benim tavamda parçalar daha kalın kesildiği için 12 dakika sürdü, dışı biraz fazla kavruldu. Yine de baharat dengesi tam kıvamındaydı, ailem çok sevdi.
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