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.
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.
Equipment
- Small bowl
- Wok or frying pan
- slotted spoon
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
Instructions
- 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 & 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.
Nutrition values
Calories: 220 kcal | Carbohydrates: 5 g | Protein: 20 g | Fat: 14 g | Sugar: 2 g