I’d like to introduce you to a flavorful dish known as Chicken Kaleji. This dish boasts a rich blend of spices and tender chicken liver, making it a favorite among many.

Originating from South Asian cuisine, Chicken Kaleji is loved for its robust flavors and simplicity in preparation, making it suitable for both casual dinners and special occasions alike.

Despite its exotic name, Chicken Kaleji is surprisingly easy to make, even for beginners in the kitchen.

The combination of spices like cumin, coriander, and garam masala gives this dish its distinctive taste, while ingredients like tomatoes and onions add depth and richness to the flavor profile.

While Chicken Kaleji may sound intimidating at first, fear not! With a few simple steps and readily available ingredients, you’ll be able to whip up this delectable dish in no time.

Expert Tip: Don’t overcook the chicken liver; it should be tender and slightly pink on the inside for the best texture and flavor.

Ingredients

Olive Oil: Olive oil serves as the cooking medium for this recipe, adding a rich flavor and helping to prevent the ingredients from sticking to the pan.

Chicken Liver (Kaleji): Chicken liver, provides a unique texture and rich flavor. It’s packed with nutrients like iron and protein, making it a healthy addition to your meal.

Onions: Onions add sweetness and depth to the dish, enhancing the overall flavor profile.

Tomatoes: Tomatoes contribute acidity and freshness to the dish, balancing out the richness of the chicken liver.

Garlic Paste: Garlic paste adds a pungent aroma and flavor, complementing the spices and enhancing the overall taste.

Spices: A blend of aromatic spices adds complexity and depth to the dish, creating a flavorful experience for your taste buds.

Bullet Chillies: These small green chillies add heat and a pop of color to the dish, giving it a spicy kick.

Coriander: Fresh coriander leaves lend a bright, herbaceous flavor and aroma to the dish, enhancing its overall freshness.

Dried Fenugreek Leaves: Also known as kasuri methi, dried fenugreek leaves add a unique flavor and aroma, enhancing the complexity of the dish.

Expert Tip: To enhance the richness of the gravy, you can add a splash of coconut milk or cream towards the end of cooking.

Serving Suggestions

• Serve Chicken Kaleji hot alongside freshly made chapatis or naan for a traditional South Asian meal experience.
• Pair it with steamed rice or fragrant basmati rice for a comforting and filling meal.
• Garnish with a sprinkle of freshly chopped coriander leaves for a pop of color and added freshness.
• Accompany it with a side of cucumber raita or yogurt sauce to balance out the heat of the spices.
• For a complete meal, serve Chicken Kaleji with a side of mixed vegetable curry or salad to add more variety to your plate.
• Don’t forget to serve it with some lemon wedges on the side for those who enjoy an extra citrusy kick.

Expert Tip: For a milder flavor, deseed the bullet chillies before adding them to the dish.

Frequently Asked Questions

Can I use chicken instead of chicken liver for this recipe?

While chicken liver is the traditional choice for Chicken Kaleji, you can certainly use chicken pieces if you prefer. Just adjust the cooking time accordingly to ensure the chicken is cooked through.

How spicy is Chicken Kaleji?

The level of spiciness can be adjusted according to your preference. You can increase or decrease the amount of chili powder and Kashmiri chili to suit your taste.

Can I make Chicken Kaleji ahead of time?

While Chicken Kaleji is best enjoyed fresh, you can make it ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Is Chicken Kaleji high in cholesterol?

Chicken liver is high in cholesterol, but it also contains essential nutrients like iron and protein. Enjoy Chicken Kaleji in moderation as part of a balanced diet.

Can I freeze Chicken Kaleji?

Yes, you can freeze Chicken Kaleji for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Is Chicken Kaleji gluten-free?

Yes, Chicken Kaleji is naturally gluten-free as long as you ensure that the spices and other ingredients you use are also gluten-free.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Chicken Curry
• Chicken Dopiaza
• Coconut Chicken Curry
• Chicken Tikka Masala
• Chicken Chana

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Chicken Kaleji Masala

by Nabeela Kauser

Embark on a culinary journey with chicken kaleji, a delicacy brimming with spices and vibrant flavours. Indulge in a meal that offers a delightful blend of tradition, health, and taste, making every bite a gastronomic spectacle.

5 from 29 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 293 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 50 ml Olive Oil
• ▢ 500 g Chicken Liver Kaleji
• ▢ 1 Onions
• ▢ 2 Tomatoes
• ▢ 2 tsp Garlic Paste
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Salt
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Kashmiri Chilli
• ▢ 1 Bullet Chillies
• ▢ 1 handful Coriander
• ▢ 1/2 handful Dried Fenugreek Leaves
• ▢ 100 ml Water

Instructions

• Add the oil into the pan and heat up on medium heat until hot
• Add the garlic paste and sauté for 1-2 minutes until fragrant
• Add the finely diced onions and cook on medium heat for 4-5 minutes
• Add the chilli powder, turmeric powder, cumin powder, coriander powder and Kashmiri chilli powder then cook the spices for 3-4 minutes – add tablespoon of water to allow the spices colour to be released and prevent burning
• Add the chopped tomatoes and cook for 3-4 minutes until the oil separates
• Add the chicken liver and cook for 2-3 minutes on high heat
• Add the remaining water and cook on medium heat for 6-8 minutes
• Add the salt, garam masala and sliced bullet chilli then cook for another 1-2 minutes
• Add the dried fenugreek leaves and chopped coriander
• Serve immediately with homemade chapatti and enjoy!

Video

Notes

Nutritional facts:

The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 293kcalCarbohydrates: 10gProtein: 23gFat: 18gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 431mgSodium: 695mgPotassium: 588mgFibre: 3gSugar: 4gVitamin A: 14841IUVitamin C: 58mgCalcium: 44mgIron: 12mg

Keyword Chicken, Chicken Kaleji, Chicken Liver, Curry, Food, Indian, Meat, Recipe

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