Name: Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper)
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; ¼ tsp chili powder; 1 tbsp grainy French mustard; 1 tbsp vegetable oil; ¼ tsp fennel or anise seeds; 10 fresh curry leaves (if available); Garlic cloves (peeled and finely chopped); 50 g 1 lb chicken livers (trimmed and separated into 2 lobes each); Salt and freshly ground black pepper (to taste); 2 tbsp single cream; 2 tbsp finely chopped green coriander

In a small bowl, mix the turmeric, cumin, coriander, chili powder, and mustard with 2 tablespoons of water to make a spice paste.
Set aside.
Heat 1 tablespoon of oil in a wok or frying pan over high heat.
Once hot, add the fennel seeds, curry leaves, and garlic.
Stir and fry until the garlic turns golden.
Add the chicken livers and sprinkle with ½ teaspoon salt and freshly ground black pepper.
Stir and toss for 3–4 minutes, or until nicely browned.
Remove the livers with a slotted spoon and place them in a serving dish or bowl.
Add the prepared spice paste to the pan and stir for about 15 seconds.
Pour in the cream and a light sprinkle of salt.
Stir for 30–60 seconds until the cream slightly reduces.
Pour the sauce over the chicken livers and sprinkle with the green coriander.
Serve immediately.

Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper)

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