Buttery Peppery Chicken Liver Fry | Chicken Liver Pepper Fry

Chicken Liver Fry, simple, quick delicious recipe. A delicacy enjoyed by many, usually loved by kids for its buttery texture when cooked.

Ginger Garlic & Onion are sautéed in oil/ghee/butter until they are slightly caramelized to bring out the sweetness & then Chicken Liver is sautéed in along with spices (coriander powder, curry powder, garam masala) cooked just right, finally sprinkled with coarsely ground pepper & coriander leaves. They taste absolutely delicious please do give it a try.

They go great as side dish with Dal/Rasam/Curd Rice, Phulkhas, Puri etc.

You can also watch my video on YouTube


  • Chicken Liver (750 Gms)
  • 1 Large Onion
  • 1 Tbsp – Garlic (freshly grated)
  • 1 Tbsp – Ginger (freshly grated)
  • Salt as per taste
  • 2 Tsp – Oil
  • ¼ Tsp – Turmeric Powder
  • 2 Tsp – Ghee/Butter
  • 2 Heap Tsp – Coriander Powder
  • ½ Tsp – Garam Masala
  • 1 Tsp – Homemade Sambhar/Curry Powder (instead you can add ½ tsp chilli powder)
  • 1 Tbsp – Fresh Coriander/Dhania Leaves


  • Heat a heavy pan & add oil, ghee/butter (please keep heat on low).
  • Add grated garlic, ginger, salt & sauté well.
  • We cover with lid & let the ginger, garlic cook well.
  • After a minute open lid & stir we need to cook it till it turns slightly brown.
  • Then add finely chopped onion & sauté well (please keep heat on medium).
  • We cover with lid to let onions cook well.
  • After a few minutes we open lid add turmeric powder, sauté & again cover with lid to cook until they start to slightly brown.
  • We open lid & once they start to slightly brown we stir & then add coriander/dhania powder & mix well.
  • As the mixture cooks with the back of a spoon mash the mixture so we get good gravy.
  • Now we add the chicken liver & gently mix (please keep heat on medium or medium low).
  • We cover with lid & let it cook (no need to add water as they will release their juices as they cook).
  • After a few minutes we open lid & mix gently once.
  • Add ½ tsp table salt, homemade sambhar/curry powder & mix (instead you can add ½ chilli powder).
  • We cover with lid & let it cook.
  • After a few minutes we open lid & stir.
  • Add homemade garam masala & mix.
  • Now we again we cover the pan with lid & cook (Please heat to low).
  • After 4-5 minutes open the lid & stir (chicken liver cooks fast, this quantity took 10 minutes).
  • As we stir with a spoon we can cut the chicken liver pieces to smaller pieces if required as they are easy to cut once they are cooked.
  • Also we check if they are cook, take a piece & with a butter knife cut it, if it cuts through softly it is cooked just right ( it is important they are cooked just right as if they are over cooked they may turn tough).
  • Once they are cooked turn off heat.
  • Add coarsely ground pepper, fresh coriander/dhania leaves (please add pepper after we turn off heat).
  • Mix well.
  • Ready to Serve.

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