This sautéed chicken liver with onion and tomato harmoniously combined with caramelized onions and tangy tomatoes creates a flavorful and mildly spiced dish bursting with savory richness.
Serve with naan, roti, bread, or rice.
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Chicken livers with onion and tomato.
Chicken livers with onion and tomato.
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Servings: 4 servings
Calories: 233kcal
Ingredients
- 1 pound Chicken Livers: (400-450 g) cleaned and trimmed
- 2 Tablespoons Oil
- 1 Large Onion blended into a paste
- 2 Tablespoons Ginger-Garlic Paste
- 1 Tablespoon Coriander Powder
- 1 teaspoon Red Chilli Powder adjust to taste
- 1 Canned Tomatoes 400 grams, crushed or blended
- Salt To Taste
Garnish
- 1 small raw onion thinly sliced
- Fresh cilantro coriander leaves, chopped
- Lemon wedges
Instructions
Preparation:
- Clean and trim the chicken livers, removing any connective tissue.
- Blend the onion into a smooth paste.
- If using fresh ginger and garlic, blend them into a smooth paste, or use store-bought ginger-garlic paste.
Cooking:
- Heat the oil in a large skillet or pan over medium heat.
- Add the onion paste and cook, stirring occasionally, until it turns golden brown. This should take about 5-7 minutes.
- Add the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.
- Add the coriander powder and red chilli powder, and stir well to combine. Cook for about 1 minute to let the spices bloom.
- Add the crushed or blended canned tomatoes to the pan. Stir well and cook for about 10 minutes, allowing the tomatoes to reduce and the oil to separate from the sauce.
- Season with salt to taste.
- Add the cleaned chicken livers to the sauce. Stir gently to coat the livers in the sauce.
- Cover the pan and let the livers cook for about 7-10 minutes, stirring occasionally, until they are cooked through and tender. Do not overcook as they can become tough.
Garnishing:
- Once the livers are cooked, turn off the heat.
- Transfer the spiced chicken livers to a serving dish.
- Garnish with thinly sliced raw onions, chopped fresh cilantro, and lemon wedges on the side.
- Serve hot with steamed rice, naan, or bread of your choice.
Nutrition
Calories: 233kcal | Carbohydrates: 8g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 391mg | Sodium: 95mg | Potassium: 382mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12712IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 11mg
Disclaimer
Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.
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Disclaimer:
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
All information on our website is for general information only. Please seek advice from medical professionals to check if a diet, particular food, allergens, or a way of eating is suitable for you.
how do you make onion paste?
Hello,
Rough chop onions, and place them in a mixer jar. Add a couple of spoons of water, and grind them till you get a smooth puree – about 15-20 seconds. Since the paste will be cooked off, there is no need to boil the onions for this recipe.