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Our Murg Kaleji Msala is ready to serve.
You can enjoy it the way you want.
Either as a starter or main course with breads.
You can cook Murgh Kaleji Masaledaar using 13 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Murgh Kaleji Masaledaar
- It's 100 gms of chicken liver washed and wiped dry.
- It's 1/2 tsp of ginger paste.
- It's 1/2 tsp of garlic paste.
- You need 1/2 cup of chopped onion.
- You need 1/2 cup of chopped tomato.
- You need 1/2 tsp of chilli powder.
- It's 1 tsp of whole garam masala.
- It's 1 tsp of meat masala.
- It's to taste of Salt.
- It's 1 of green chilli.
- Prepare 1/4 cup of yogurt.
- It's 1 tbsp of ghee.
- It's 1 tbsp of coriander leaves.
Hope you have enjoyed this recipe. Happy Cooking! — Chef Ashish Wash, clean and cut the chicken liver. Cut the tomato and cucumber in half and then into thin slices, refrigerate until required. Cut the popadom into a small disc and fry it in hot oil holding it between the two ladles.
Murgh Kaleji Masaledaar step by step
- Chop the liver into small piece and mix in the ginger,garlic paste, chilli powder, yogurt salt set aside for 15 minutes..
- Heat the pan add ghee, add whole garam masala stir 2-3 second add the onion and saute till golden brown..
- Add chopped tomato saute 2-3 mins add liver mixture and saute till the ghee separate..
- Add Meat masala and 1/2 cup water cook for 5-6 minutes..
- Heat off..
- Garnish with green chilli, coriander leaves & tomato Julianne serve..
Heat oil in the pan, add cumin seed, as it crackles add the chopped ginger, followed by the onions. Sweat the onions, cook until golden brown. Add the chicken livers and saute. A very famous Hyderabadi speciality mostly served on Bakra Eid and remains a popular favourite of everyone from the city. However this can be made anytime other than the.
