Tuesday, 24 September 2013

Masaledar Chicken Kaleji

Actually, Im not such a fan of meat.. and then too 'extra' meats :) But HD likes it.. and so I buck up courage and make things that I dont eat but can still Alhamdolillah make :) This is one of them..

When the chicken is washed, I store the livers in a separate bag and freeze it. And once I have 2 or 3, I make a salan out of it... This is how:

Wash and drain the kaleji and cut in chunks. Not too small otherwise it will be lost in the cooking process.

In a bowl, around 200 grms, of yoghurt, mix the following:
1 level tsp salt, or to taste
1 heaped tsp red chili FLAKES
1/2 tsp haldi
1 heaped tsp dhania powder
1 level tsp garam masala
1 tsp zeera powder
1/2 tsp khatai powder or aamchoor
1/2 tsp papaya powder

Grate 2 cloves of garlic very fine
Chop 1 medium onion
Ginger julienne and green chilies chopped

In a pan, heat some ghee and add the kaleji
Add the chopped garlic and saute
The smell will go once its been bhooned well enough in the ghee and garlic, eitherway chicken liver doesnt have such a strong smell..
If you still feel uneasy, add a 1/4 tsp haldi to it. That should work inshaAllah.

So, once u've stirred and sauteed for 5 to 7 minutes, keeping flame on the higher side, add the yoghurt mix and bhoonofy. After 5 to 7 minutes, lower heat and cover. Cook covered for 10 mins. Add a little water if you want a little gravy and let it cook up twice. The ghee should separate.. once it does, its ready..

Check how done it is... It should be soft and breakable at the touch. Garnish with ginger julienne and green chilies.. Serve hot with pooris, parathas... or even plain roti...

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