Murgh Ki Masedar Kaleji (Chicken Livers with Fennel and Black Pepper)
Deliciously spiced chicken livers with fennel and black pepper, served in a creamy sauce with a sprinkle of fresh coriander. Perfect as a first course or on toast for a snack.
50g1 lb chicken livers (trimmed and separated into 2 lobes each)
Salt and freshly ground black pepperto taste
2tbspsingle cream
2tbspfinely chopped green coriander
Instructies
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.
Video
Notes / Tips / Wine Advice:
Serving Tip:Serve the chicken livers on toast for a snack or as a first course. They also go well with a simple green salad or steamed vegetables for a full meal.Wine Advice:Pair with a light red wine, such as Pinot Noir, or a crisp white wine like Sauvignon Blanc to balance the richness of the dish.