Chicken Liver Stir Fry

It’s time for the liver lovers to step up! Mom’s chicken liver stir fry is a quick masala that goes from chopping board to plate in just about 20 minutes. All it needs is one pot, a handful of everyday ingredients, and one teaspoon of bottle masala, the East Indian community’s traditional spice mix, which gives the dish its flavour.

Chicken liver cooks fast and turns dryish if it stays on the heat too long, so this recipe keeps the flame low and the timing short. Once done, serve it with boiled rice, or with chitaps, East Indian rice crepes, for a simple meal.

The full recipe is in the card below. Scroll past it for step-by-step photos of every stage of mom’s cooking process.

What You Need

• Chicken liver: 3 livers (about 150 g). You can multiply the ingredients if cooking for more people.
• Bottle masala: 1 teaspoon of the East Indian traditional spice mix. It carries most of the flavour here.
• Onion, tomato, green chillies, garlic and ginger: These form the base for the masala. The chillies are slit diagonally so their heat goes into the gravy.
• Curry leaves and coriander: 7 or 8 curry leaves and half a teaspoon of minced coriander.

How to Make Chicken Liver Stir Fry, Step by Step

Step 1: Prep the ingredients

Slice the onion and tomato fine, lengthwise. Mince the garlic and ginger, and slit the green chillies diagonally. Set everything aside within reach of the stove, because this dish moves quickly once the pot is hot.

Step 2: Heat the oil

Add 1 tablespoon of oil to a pot and heat it.

Step 3: Fry the onion

Add the sliced onion to the hot oil and fry until it turns glassy, which takes a few minutes. Then add the salt to it and mix.

Step 4: Add the tomato, chillies, garlic and ginger

Next, add the sliced tomato, green chillies, minced garlic and minced ginger. Fry for about another minute, mixing until lightly browned.

Step 5: Add the curry leaves and bottle masala

Then add the curry leaves, coriander, and bottle masala, and mix well so the masala coats everything in the pot.

Step 6: Add the water and chicken liver

Pour in about 200 ml of water and add the chicken liver. Cook on a low flame for 8 to 10 minutes. Keep the heat low and don’t let it go much past that, because liver turns dry and tough when it is overcooked. You don’t need to cut the liver into pieces, because it breaks on it’s own. It’s okay to leave it whole too.

Step 7: Serve

Once ready, serve hot with rice or chitaps. For a fuller offal plate, put it on the table next to chicken heart masala. It’s really offaly awesome!

Chicken Liver Stir Fry FAQs

How long do you cook chicken liver?

In this recipe, the chicken liver cooks for 8 to 10 minutes on a low flame in the masala and water. Cook it until it is done through. Don’t cook for too much longer, since overcooked liver turns dry and tough.

What is bottle masala?

Bottle masala is the East Indian community’s traditional spice mix. This recipe uses 1 teaspoon, added along with the curry leaves, coriander and salt.

What do you serve with chicken liver stir fry?

Boiled white rice or turmeric rice or chitaps work well, since both soak up the masala. It also pairs nicely with chicken heart masala if you want to serve more offal dishes together.

Want more East Indian family recipes in one place? They are all in Abby’s cookbooks.

Other Posts You’ll Love

• Chicken Heart Masala
• Chicken Liver Stuffing (Giblet Pudding)
• Chitaps: East Indian Rice Crepes
• Spicy Brain Masala
• Vajri Khudi (Goat Tripe Curry)
• Mumbai East Indian Dishes

See How to Make This Easy Chicken Liver Stir Fry

1 Tablespoon Oil
1 onion chopped fine lengthwise
1 tomato chopped fine lengthwise
2 green chillies
1 teaspoon minced garlic
.75 teaspoon minced ginger
7 curry leaves
.5 teaspoon minced Coriander
1 teaspoon Bottle Masala
0.25 teaspoon Salt
200 ml Water
3 Chicken Liver

Slice the onion and tomato fine, and slit chillies diagonally and set aside.
In a pot, add oil and heat it.
Add the sliced onion to the oil and fry till glassy for a few minutes.
Add the sliced tomato, green chilies, minced garlic and ginger, and fry for another minute.
Then add the curry leaves, chopped coriander, bottle masala, and salt, and mix well.
Finally add about 200 ml water and the chicken liver and and cook for 8 to 10 minutes on a low flame for 10 minutes.
Serve with rice or chitaps!