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#Chicken

Chicken Kaleji Masala ​This flavorful dish features tender chicken livers sautéed in a thick, spicy gravy of caramelized onions, tomatoes, and aromatic spices. ​Ingredients ​Chicken Liver: 500g (cleaned and cut into bite-sized pieces) ​Base: 2 large onions (sliced), 2 tomatoes (pureed), 1 tbsp ginger-garlic paste ​Spices: 1 tsp turmeric, 2 tsp chili powder, 1 tsp coriander powder, 1 tsp garam masala ​Aromatics: 2 green chilies, fresh coriander leaves, 1 tsp kasuri methi (dried fenugreek) ​Fat: 3 tbsp oil or ghee ​Preparation Steps ​Sauté Aromatics: Heat oil in a pan. Add sliced onions and fry until golden brown. Stir in the ginger-garlic paste until the raw smell disappears. ​Spice Base: Add tomato puree, turmeric, chili powder, and coriander powder. Cook until the oil begins to separate from the masala. ​Cook Kaleji: Add the chicken liver pieces. Sauté on high heat for 3-5 minutes to sear the meat. ​Simmer: Lower the heat, add a splash of water if needed, and cover. Cook for 8-10 minutes. Avoid overcooking to prevent a rubbery texture. ​Finish: Sprinkle garam masala, kasuri methi, and fresh coriander. Stir well and serve hot with paratha or naan.