Foods Of The World – India – Chicken Liver Pepper Fry

Chicken Liver Pepper Fry 1

*By Anjana

Hello lovely readers, I am Anjana from At The Corner Of Happy And Harried. I am so glad to be guest blogging at your lovely blog, Agata. Thanks a bunch for the opportunity!

Today I bring you a spicy and delicious recipe from southern India – chicken livers cooked in a spicy masala and finished by pan frying with a dash of black pepper. Don’t be put off by the long ingredient list. The method is pretty simple and you can find all these items at your nearest Indian/Asian store.

This dish is my husband’s absolute guilty indulgence. He can, and usually does, finish it off in one sitting! Have it with a cup of steamed white rice or Indian flat breads like rotis or naan. Provide a fresh green salad on the side and you have a lovely meal!


You will need:

  • Chicken livers – 1 lb (450 gm)
  • Oil – 3 tbsp, preferably coconut oil for flavor and aroma
  • Mustard seeds – 1/2 tsp
  • Red chili flakes – 1 tsp
  • Curry leaves –  a few
  • Onion – 1 large, finely chopped
  • Ginger and garlic paste – 2 tsp
  • Green chilies – 2, slit lengthwise
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Black pepper powder – 1/2 – 1 tsp (as per taste)
  • Salt – to taste
  • Lemon juice – 1 tsp

How to:

  • Clean the chicken livers. To clean them properly, combine a teaspoon of turmeric powder in a cup of milk and immerse the livers for at least 15 minutes. Drain the liquid, wash them under cold running water and cut them in to medium-sized pieces. This is the best way to clean the livers and helps to get rid of the slightly bitter taste.
  • Meanwhile, heat oil in a pan. Add the mustard seeds, red chili flakes and curry leaves. When the mustard seeds start sputtering, add the onions and saute till they turn golden.
  • Now add the ginger and garlic paste and green chilies. Saute well till the raw smell is gone. Add all the masala powders and salt. Saute for a minute and add the chicken livers.
  • Mix well, cover and cook. You may not need to add any water, since a lot of liquid comes from the livers. But keep checking once in a while to see if it needs a sprinkling of water.
  • Once the livers are almost tender, open the lid and increase the heat so that most of the liquid evaporates. The oil will separate now. Dry roast the livers for a couple of minutes. (You can skip this step if you want a curried dish.)
  • Check seasoning and add more salt or pepper powder if you want. Add a teaspoon of lemon juice and remove from heat.
  • Serve hot with steamed white rice and curry or Indian flat breads like chapathis, rotis or naan. Goes well with warm tortillas and a fresh red onion salad too!

Chicken Liver Pepper Fry 2

Have you tried chicken livers? Do you like it dry or curried?

I hope you enjoy this lovely recipe. And do pop in at my blog here . I would love to have you over. You can also find me on Facebook, Pinterest and Bloglovin’.

31 thoughts on “Foods Of The World – India – Chicken Liver Pepper Fry

  1. I more or less made this dish in the spirit of the recipe and it was dynamite! It will totally change the way I have cooked chicken livers with mushrooms and onions for so many, many years. Nothing says it was delicious more than a sweaty scalp! I am so sorry all the other responding folks didn’t even seem to give it a try! And, yes, I did finish it off with fresh cilantro — perfecto! Served on a bed of basmati rice.

  2. I LOVE Indian food (just had some last night). Chicken livers might be a bit too advanced for me, but I think I could try this out with chicken breasts or strips instead. It sounds delicious!

  3. Chicken livers are suppose to be so good for you. I’ll have to share the recipe with my mom, she loves them.

I love all comments :-)