Step-by-Step Instructions

1. 1.Clean and Prepare Liver

   Take 500 grams of chicken liver. Clean it thoroughly by removing any veins, fat, or clots. Wash it under tap water. In a bowl, add the cleaned liver, 1 tbsp synthetic vinegar, 1/2 tsp salt, and enough water to submerge the liver. Mix well and let it rest for 20-25 minutes (or up to 30 minutes) to remove any blood or smell. After soaking, strain the liver and rinse it with plain water. Keep it in a strainer for 5-6 minutes to drain excess water. Cut the liver into desired bite-sized pieces using scissors or a knife. If adding chicken hearts, cut them in half and remove any clots.

2. 2.Marinate the Liver

   In a bowl with the cleaned and cut liver, add 300 grams of well-beaten yogurt. Add the dry spices: 2 tbsp tikka masala, 2 tbsp chili flakes, 1 tsp chat masala powder, 1/2 tsp black pepper powder, 1 tsp salt (or to taste), 2 tbsp coriander powder, 1 tbsp red chili powder, 1 tbsp cumin powder, and 1/2 tsp turmeric powder. Crush 1 tsp carom seeds between your palms and add them. Optionally, add 1/4 tsp orange food color for a vibrant hue. Finally, add 1 tbsp lemon juice. Mix all ingredients thoroughly until the liver is well coated with the marinade. Cover the bowl and let it marinate for at least 35-40 minutes. For best results, you can marinate it for 2-3 hours.

3. 3.Sauté Onions and Ginger Garlic Paste

   Heat 1/2 cup of oil in a pan over medium flame. Add 2 medium chopped onions (about 1 cup) to the hot oil. Fry the onions for 2-2.5 minutes until they become soft and their color slightly changes to light golden brown. Once the onions are lightly browned, add 1 tbsp ginger garlic paste. Sauté the ginger garlic paste with the onions for 10-15 seconds until a fragrant aroma develops.

4. 4.Cook the Marinated Liver

   Add the marinated chicken liver to the pan with the sautéed onions and ginger garlic paste. Mix well to combine. Cover the pan and cook on a slow to medium flame for 10-12 minutes. The liver will release its own water, and the yogurt will also release moisture, allowing the liver to cook without adding extra water. Cook until the oil separates from the gravy and the liquid has mostly reduced.

5. 5.Bhunai (Sautéing) and Finishing Touches

   Remove the lid and perform 'bhunai' (sautéing) for 2-4 minutes on medium flame, stirring continuously, until the remaining water evaporates and the gravy thickens. The liver should be tender at this point. Add 1 tbsp crushed dry fenugreek leaves, 2 medium sliced green chilies, and 2 tbsp julienned ginger. Add 3-4 tbsp fresh chopped coriander. Sprinkle 2 pinch of garam masala powder. Mix gently. Cover the pan again and cook on a very slow flame for 4-5 minutes to allow the flavors to meld.

6. 6.Serve

   Your spicy chicken liver is now ready. Serve hot, garnished with additional green chilies and julienned ginger. It pairs wonderfully with naan, chapati, or paratha.