A quick breakfast staple from North India's roadside dhabas, kaleji fry sautés chicken liver with onion, turmeric and garam masala and is ready in fifteen to thirty minutes. Its dry texture also travels well in a lunchbox.
Sauté the diced onion in oil until pink, add the garlic and cook for a few more minutes.
Add the cleaned chicken liver pieces to the pan and toss with the turmeric, garam masala, chili powder and salt.
Cook over medium heat for 8 minutes until the outside is browned and the chicken liver just loses its pink centre.
Sprinkle with fresh coriander and serve hot.
Don't overcook the liver — pull it off the heat while the centre still has a faint blush of pink, or it turns tough and rubbery.
If you can't find garam masala, mix your own simple blend of cumin and black pepper in the same amount.
Admin DadaGastro · verified in test kitchenBeslenme 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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