Murgh Ki Masedar Kaleji
Chicken Livers with Fennel and Black Pepper
Ingredients
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon chilli powder
- 1 tablespoon grainy French mustard
- 1 tablespoons vegetable oil
- ¼ teaspoon fennel or anise seeds
- 10 fresh curry leaves if available
- garlic cloves peeled and finely chopped
- 50 g 1lb chicken livers, trimmed and separated into 2 lobes each
- alt and freshly ground black pepper
- tablespoons single cream
- tablespoons finely chopped green coriander
Instructions
- Put the turmeric, cumin, coriander, chilli powder and mustard into a small bowl along with 2 tablespoons water.
- Mix together well and set this spice paste aside.
- Put the oil in a wok or a frying pan and set over high heat.
- When hot, put in the fennel seeds, curry leaves and garlic.
- Stir and fry until the garlic turns golden.
- Add the chicken livers.
- Sprinkle with ½ teaspoon salt and lots of black pepper.
- Stir and toss for 3–4 minutes or until nicely browned.
- Remove the livers with a slotted spoon and put in a serving dish or bowl.
- Add the spice paste.
- Stir for 15 seconds or so.
- Add the cream and a light sprinkling of salt.
- Stir for 30–60 seconds or until the cream is slightly reduced.
- Pour the sauce over the chicken livers, sprinkle the green coriander over the top and serve.
Notes / Tips / Wine Advice:
Cook these livers lightly, so there is just a hint of pink inside them. You
may serve them as a first course or on toast as a snack.
may serve them as a first course or on toast as a snack.
