Chicken Liver Masala (curried)

My favourite way of making chicken livers and my family's favourite way of eating them. Just put this on the table with some rice and chapaties and there is total silence for the next half hour...till the curry is all gone! I use a spice blend for this dish - a slightly different kind of garam masala...but you can use whichever garam masala mix you regularly use at home.

So here goes...and this time I actually found time to take pictures of the process! The chili and garam masala quantities can be adjusted as per taste.

1 lb chicken livers (trimmed and washed)
2 large onions ( finely chop them in the food processor OR grate them)
1 TBS garlic paste
1 TBS ginger paste
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp garam masala powder
salt to taste
oil
water
chopped coriander

Heat oil, and fry the grated/finely chopped onion till pink. Add the ginger and garlic pastes and fry for another 5/6 minutes till lightly browned. See picture for reference.
Add turmeric, chili powder and garam masala and fry for a couple of minutes.
Add livers and salt and saute for a minute. Add just enough water to cover the livers. Cover and cook till livers are done. Do not overcook or they turn dry. Takes about 15-17 minutes for a lb of livers.
Garnish with chopped coriander and a pinch of garam masala. Serve with plain rice and chapaties.

chicken livers 

fry the onions, garlic and ginger paste to this colour

Add the dry spices

add livers, salt and water

All done!